The color of the squash was interesting. Every F1 plant produced a variety of colors--on the same plant. I believe the environmental conditions influenced what genetic information was expressed outward. I don't know why or how but it is the only explanation. Most squash were yellow, although some had small green areas near the bottom. As the weather cooled a bit more and powdery mildew tried to set in some squash were yellow in the middle with green bottom and tops. On one plant that got powdery mildew the worst I had green squash with yellow dots.
The flavor between my plants was uniform, very good no bitterness. We harvested the last few 2 weeks ago before freezing weather set in. DW tried something new and we have a new recipe to mix in next year. Deseeded, chopped squash, brushed with some olive oil, coated with bread crumbs, freshly grated Parmesan and seasonings. Roasted in the oven. Very tasty and the LT actually took on a melt in your mouth creamy texture.
|