The cushaws seen in the photos were grown by my grandmother's friend. With these, I will use parts of the cushaw to eat and will also save the seeds to grow these fruits next year.
What we have harvested this week from the garden are additional cucumbers, beans, and some baby melons.
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| cushaw |
With the neck of the cushaw, we bake it in the oven with a little sugar, cinnamon, nutmeg, allspice. Also we made a pudding with the cushaw by boiling the cushaw in water, then blending the cooked cushaw with sugar (or dates and bananas) and spices. With the "pudding", you could use it as a filling for a pie. Make the pie crust out of coconut flour, almond flour, or oat flour.
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| golden honeydew and watermelons |
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| cucumber, beans, tomato harvest on August 23rd |
how do I know when my cushaw are ripe to harvest, they have been dark green with darker strips all summer, they are getting huge. yesterday I found one hiding that I had missed, and I is now all peachy orange colored (like a butternut, which is what(plants) I thought I bought to begin with.) I really need some advise on harvesting. Some are over 24 inches long.
ReplyDeleteThey may be overripe if you harvest when the vine dies. Once it starts turning yellow/light, then it's ready. I'm not sure where you live, but from my own climate, August to September is when you harvest the majority of your fruit vegetables. For example this picture was taken of cushaw harvested in August.
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