Quote:
Originally Posted by Tropicalgrower
On their own they don't have much flavor,that is true.They do however pick up flavor of the dish they are being used in.They have a great texture as well.Something about them that I like,but cannot put my finger on.
Thanks for the help with the winter squash Tormato.There are just the 2 of us,so we don't really need (or want for that matter) a large squash.I would use in soup and bake in the oven or fry on the stove-top with just minimum ingredients.Having something left from the garden for use during the winter would be nice.
What is it about the Rugosa Friulana that you like so much?Always interested in what might be a better option for summer squash too.
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Summer squash generally are not strong on flavor. So, RF, in my garden, is the strongest of the weak.
For soup, baking, and frying, a maxima type is the way to go. Blue Kuri sounds ideal, as long as you have room for the vines. An alternative if short on space, would be something like Gold Nugget, a bush type.