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Lower Salmon River Squash

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  • Lower Salmon River Squash

    My first year growing these and after a fairly slow start (for pretty much all the squash) they have now taken off well, there looks to be several fruit formed and hopefully one I self pollinated. But its quite overgrown now so not so easy to tell. Fruits are a curious shape and I can't quite think how they are going to look when ripe!

    Seed came from Adaptive seeds http://www.adaptiveseeds.com/winter-...-river-organic and from their description it sounds like one that should do well here in the UK, coupled with great taste and good storage. Looking forward to these, I think 2 or 3 plants growing, so far they all look to be uniform and good growers! They are a bright yellow, not a hint of that gorgeous salmon pink colour yet.

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    Cool the middle one is the selfed, looks like it may have taken.


  • #2
    Some bigger ones

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  • #3
    Some of these are starting to change colour now, they have turned from yellow to a pinky buff so far.

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    This ones skin is not so smooth, feels quite lumpy.
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    • #4
      Oh, I make smilies the 'classic' typist way: colon followed by closed bracket for ordinary smilie, with open bracket for sad smilie, semicolon with closed bracket for wink etc. Sorry I did not add this as a comment above, but after 3 comments the top comment disappears and has to be 'fetched' and that can be a bit confusing.

      Ah but isn't lumpy-bumpy skin a sign of maturity? I am pleased to see it on mine.

      Also, we are used to seeing uniformity with vegetables. All maxima squash defy close 'uniformity'. They are a pretty variable bunch even if perfectly pure breeding.

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    • #5
      Ah, thanks, will try that. I still don't always get comments and miss some for ages!

      It's lovely to see the variety between the plants, I've no worries with lumpy, just I hadn't expected one to be, especially as the other of about the same age is smooth in comparison, Mmm, roasted squash I can't wait

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      • #6
        Getting closer

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        • #7
          I had some nice ripe fruits from these, love the colour. They are storing well and so far I have only eaten the hand pollinated one. Skin is tough, needs a bit of effort to get into and the flesh is not quite as rich in flavour as I thought it would be, still very good though. I like these and will grow them again, I'm interested to see much better they could do in a good year.

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          Colours not very good in the second picture, not really enough light for taking pictures.

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          Knife skills are a bit wonky, this one weighed in around 12lbs before being opened.

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          • #8
            Not surprising with flesh this thick. They do look good

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            • #9
              Forgot to say this one went into the Seed circle too, hope everyone who grows them likes them

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              I can't remember if I've picked Lower Salmon out to grow again or not, I'll have to get out this years hopefuls and write them down!

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              • #10
                A huge amount of seeds out of just one squash?

                I get the problem very frequently that the seed count is low in handpollinated squashes. I am still trying to get a full quantity of seeds out of Todo el An~o for the seed circle.
                Galina
                Isolating and Pollinating
                Last edited by Galina; 16-02-2016, 14:37.

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                • #11
                  Yes I was lucky, they are all from the one fruit, though I discarded a fair amount as they were either not firm to a squeeze or thin with one end not filled properly. I find it hit or miss sometimes, you think you've done a good job but then you cut in and zilch all empty shells! I haven't opened the hand pollinated Long Island Cheese yet, I'm hoping there will be some to save.

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                  • #12
                    Just out of interest, do you wash and dry or do you ferment squash seeds? Always washed and dried here. I read that with the fermenting method empty seeds just float off with the bits of flesh. I always have to inspect and handle each seed. Don't think with the average kitchen temperatures at this time of year I could even get the fermentation process going in the first place.

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                    • #13
                      Normally with squash I wash them as best I can, rub them in an old towel and then put them to dry. Cucumber and melon I tend to ferment to get rid of bits and floating seeds. Defo not fermenting temperature in my house! Other than the airing cupboard, urgh the smell would be rank

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