raf
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Posts: 42
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Post by raf on Sept 11, 2020 4:04:42 GMT -6
A picture of the largest Lunga di Napoli I grew this year, unfortunately part of my garden flooded last week and I had to harvest this one. The vine was dead & I can't poke it with a fingernail so I believe it will be ok. This one weighs 58# & measures 44". There's 3 or 4 more still growing, right now it looks like one may approach this one in size.  |
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Post by macmex on Sept 11, 2020 4:49:30 GMT -6
I bet it will finish up just fine. Many years ago we grew a melon squash which was green at harvest time, though it passed the fingernail test. It turned a burnished orange, later, in storage. That's one very impressive squash!
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Post by rdback on Sept 11, 2020 7:19:40 GMT -6
I'm not familiar with Lunga di Napoli, but that thing is HUGE! lol
What does one do with Lunga di Napoli, especially that large?
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Post by macmex on Sept 11, 2020 7:26:21 GMT -6
Most of the really large squash were originally grown for stock feed, though this one, being a c. moschata, almost certainly has good quality flesh. What I'd do with such a squash is 1) store it until things slow down (winter or early spring) and 2) bake it and freeze in 3 cup servings. This is what I do with all my c. moshata squash. Back in the early 80s I tried growing Burpee's Butterbush, which has individual serving size fruit and concluded that I'd rather get a lot of flesh for less work than go that route.
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Post by heavyhitterokra on Sept 11, 2020 10:00:16 GMT -6
My record was 27 quarts of pie filling from two pumpkins, back in 1979. That was pretty much a day's work for several families worth of pumpkin pie all winter. One pumpkin weighed 112 pounds, the other weighed 108 pounds. No one wanted anymore pumpkin pie for a couple of years after that.
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Post by heavyhitterokra on Sept 12, 2020 2:11:49 GMT -6
Not to mention, we cooked a stockpot full of pumpkin on Dad's electric stove for so long we burned out the heating element. He was none too happy about that.
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raf
New Member
Posts: 42
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Post by raf on Sept 17, 2020 15:01:13 GMT -6
I couldn't resist and cooked up the squash in the picture. If I wasn't sure of the source I'd say it had crossed with spaghetti squash. The flavor was good (unlike spaghetti squash imo) but the entire squash pulled apart into "noodles" We ate what we wanted for supper then froze the rest.
I wonder if the Lunga & Spaghetti squash share lineages?
Only the bulbous end had seeds, maybe a cup or so, the remainder was solid.
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Post by macmex on Sept 19, 2020 11:15:37 GMT -6
Raf, I've seen c. moschata which have that characteristic. My memory isn't perfect, but as I recall this stringy texture is hardly detected by one's mouth when eating it. Was that your impression? I believe that's how I experienced the Golden Cushaw, back in the 80s.
I'm sure it's not related to spaghetti squash.
I bet you could run it through a blender and get a fine textured product.
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