From: pintiha@jhmi.edu   
      
   On Tuesday, October 6, 2020 at 11:49:00 AM UTC-4, songbird wrote:   
   > Pavel314 wrote:    
   > ...   
   > > I planted buttercups this year and didn't think they yielded anything.   
   Recently, I went out to the pumpkin patch and noticed 7 or 8 of them hiding   
   under the leaves of the pumpkin vines. The cantaloupes did well, but we didn't   
   get anything from the    
   petit gris melons. The vines were very petit and got buried under the vines   
   and leaves of the usual pumpkins.   
   > Petit Gris Melons were new for us this year and i put them at    
   > the sides and ends of two gardens so the vines could sprawl on    
   > the rocks and pathways. they did great. for six vines we had    
   > about 40 melons total and we ate about 25 of them (at least).    
   > next year we're not planning on planting so many since we can't    
   > keep up with that many at a time. we ended up giving away    
   > about a dozen. towards the end of the season the flavor does    
   > decrease which is a sad thing, but they are still edible. i'm    
   > planning on growing them again next year.    
   >    
   > i have a billion seeds saved from these.   
   > > We planted blue hubbards for a few years now; they tend to keep well for   
   several months if kept cool. We put the pumpkin harvest in out unheated garage   
   and if any are noticed spoiling, they go over the fence to the sheep, who   
   really enjoy a pumpkin    
   treat after a couple of months of hay.   
   > do you have to cut them up first?    
      
   Generally they smash to pieces when I toss them over the fence but frequently   
   I cut them into several segments.   
      
   >    
   > how do you describe the flavor/texture of a hubbard?   
      
   Unfortunately, neither my wife nor I could recall anything unusual about them.   
   They were a good squash for eating or baking into a pie.    
      
      
   > > Looks like a good harvest of the Dikenson pumpkins this year; those are   
   the commercial variety that get processed into the pumpkin pie filling you   
   find at the grocery store.   
   > squash and pumpkin are pretty much the same thing. when you    
   > read up on what the big processors use for their pie filling it    
   > is a squash variety. i'm always happy with pumpkin pies and    
   > wouldn't mind having the filling home made but in recent years    
   > we've taken to eating things without crusts instead so we do    
   > more like apple crisps and puddings with fruits and such.    
       
   Have you ever tried making custard inside of a pumpkin? I read that it was a   
   favorite of George Washington. We tried it once. I thought it was pretty good   
   but my wife didn't care for it. https://www.aveggieventure.com/2   
   09/10/whole-pumpkin-baked-with-   
   custard.html   
      
   > songbird   
      
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