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!

Beetroot

These intensely red leaved purple roots are often overlooked as a great vegetable. Stacked full of vitamins, minerals and antioxidants they are revered by nutritionists and cooks alike. And the colour you get out of them when making soup is something else!

Here are some beetroot in rows in the market garden back in sunny July; we also had a load more down at Lawrences fields. There was a fair crop this year, they like the sandy soil once they get their roots down. But rabbits have been a big problem, where the fluffy beasts have literally munched away at the tops of the roots in the field.

Raw beetroot grated with grated carrot has to be one of the best ways of eating it, though Borsch (soup) is also very good. We're also busy pickling the excess beetroot at the moment, which will be available to buy next spring.

Planting and sowing by the moon

Biodynamic farmers work by a philosophy quite unlike any other farmers and growers. It's like organic growing, but goes much further by viewing the farm itself as a living organism that can be improved and strengthened by working with cosmic and lunar forces. It is a very powerful movement that originated in Germany in 1924 by Rudolph Steiner, and now proponents exist worldwide.

On Scilly we see the effect of the moon on the tides twice a day, every day. Trillions of gallons of sea water being pulled around the planet, what an amazing force that must be - here a difference of over 18 feet between high and low water at spring tides.

So surely that lunar influence also strongly affects the land? Of course, because it's not obvious means most of us don't notice it. Indeed most people don't see the moon. But outside here tonight, as I write, just a day after full moon, it is so bright outside it's like daylight - an enormous difference to nights at new moon, where it can be really pitch black.

The biodynamic movement has long known about the strong lunar effects on plants and animals. Huge amounts of research have taken place to correlate lunar and planetary influences, and the effects these have on plant growth.

The culmination of this research is the wonderful Biodynamic Sowing and Planting Calendar by Maria and Matthias Thun. Its produced every year and details how the moon and planetary phases affect plants every day of the year, and consequently when is the best day to sow or plant certain crops.

I've decided I must stick by it this year, as I've only really dabbled with it before. It's a commitment for sure, but I'm very interested to know what difference it makes. The biodynamic farmers swear by it and who am I to just dismiss it without really trying it properly?

A blog on Biodynamic preparations will follow at some point!

If you'd like a copy of the book, go to Floris Books. It's a very interesting read even if you're not intending to follow it.

Squash

For many growers this summer has not been conducive to growing the heat-loving crops such as sweetcorn, tomatoes, peppers and squash. Here on the Isles of Scilly we have had a wet summer, but perhaps not as bad as some. Our squash plants have really shot away since planting and are laden with fruit.

There are two varieties - a summer variety called Table Ace and the ever popular Butternut. The former ripen up quicker than the latter, but Butternut tend to be more popular with customer as they're more recognisable - though both are very tasty.

Now the question is "will they all ripen before they rot?!" well, the good news is the last few days have been warm and sunny, which will help them along just nicely. We've even resorted to cutting leaves above the fruit to make sure they get as much sunlight as possible.

Squash actually need quite a bit of heat, firstly to ripen, then to cure. This is so the skins thicken and they can store through the winter months. It is quite possible for squash to last well in to the spring months from the previous autumn.

In our opinion they are one of the most under-rated vegetables in Britain and are a great treat that are extremely tasty.