Getting the squash in

Squash are one of the great vegetable crops. A few decades ago all you got was pumpkins in Britain, but the North Americans know all about squash, and have done for much longer than us.

The main difference is that squash are generally smaller than pumpkins, with a much denser flesh and higher sugar levels. In short they're much more useful in the kitchen and more delicious on the table.

For us they're a mainstay of our winter cooking and a supply for our winter veg boxes. The varieties we grow quite really well (some as long as next summer!) and taste fantastic.

This year's wasn't the best ever but quite reasonable. Here are some adorning the shelves of the glasshouse, where they'll stay until needed. 

If ever you want an easy crop to grow that keeps for ages and tastes great, then grow as many squash as you can. Three rules for growing them: 1. the seed needs at least 22C to germinate, 2. squash plants need lots of space, and 3. bring the fruit indoors (assuming they're winter storage types) by the end of September as they need some warmth to 'cure' - i.e. set a hard skin and sweeten the flesh. Otherwise they're easy!