ButterCup Squash.. hmmm.. not happy with its storage powers..

The squash were picked when ready, no touch of frost, they were cured carefully and properly and most of the different kinds are settled in and will be good for months and in some cases till next spring with a bit of care from us… but there has been one big failure on this and that would be the buttercup squash..

the plants grew well, they produced well, their poundage per plant was excellent and I didn’t mind the flesh and taste but this.. dear folks.. this is a deal breaker! Something that does this (well over 60 percent of them, and there are in three different storage area’s are all turning)

2013-01-01 862 (600x450) I don’t process squash right away in the fall, I have enough on my plate and in my dryers and canners, without needing to add in winter squash.. even the name says it.. its to last into the winter!

Has anyone had good luck with this one in the gardens and their root cellers, I might give this one another try once or twice but it will be a single plant or two, I will not invest in lots of these plants till they prove themselves to be much much better keepers then this years crop has..

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11 Responses to ButterCup Squash.. hmmm.. not happy with its storage powers..

  1. Good to know – thanks for this! What is your best keeper? I’m starting to make my seed catalog lists…

  2. queen of string says:

    I had this with a store ( apple barn) bought cinderella 😦 Took me ages to work out what the smell was so it was practically a liquid by the time I got to it, yuck! I haven’t grown buttercups, I know I’d be very unhappy to have that happen so early. I had some butternuts I had to pull before I wanted to, so we are eating them first. The properlly stored ones usually last until about March.

  3. LuckyRobin says:

    Well, maybe take the seeds from the ones that don’t go moldy and keep the longest and you might be able to have some better keepers in a few generations. It would make me mad, too, if a winter squash did that.

    • That is a idea Robin, I guess if I felt that it was offering me something that my good other squash didn’t, I would consider it, but the truth is that I like the fresh a better on the butternut and the acorn, I think I will try “Sweet Meat” next year instead.

  4. Ellen says:

    Oddly enough, though I started seed and transplanted out 5 varieties of heritage winter squash this year I harvested zero winter squash. I even had to buy summer squash to freeze, while we ate what grew here fresh. Like my tomatoes, the wet Spring and subsequent heat wave seemed to cause plants to flower late and everything was behind schedule (and I even have a hive of honey bees in my yard!). The past two years, I had volunteer squash (kabocha one year and spaghetti another – the kabocha likely from my compost, and the other from a load of ‘organic’ compost I had delivered from the city). Both of these volunteers were stronger and more productive than any of the varieties I had carefully started inside. Next year (the gardener’s motto), I will be planting directly – and both kabocha and spaghetti squash will be on my list. I prefer the smaller squash for processing reasons (there are only 2 of us:), and have had both keep for more than 6 months on my stairwell bannister – there they have airflow, are not too cold (we keep the house only moderately heated), and I look at them all the time to catch any sign that I have deterioration starting. My understanding is that for squash, root cellars will either bee too cold or damp for optimal squash storage.

    • Hi Ellen, Agreed, some of the my strongest plants are self-seeders and squash is certainly one of them, they will crop up in rotated pig pen and grow like there is no tomorrow but they tend to be mixed seed or landrace plants as they are called, nothing wrong with that at all, as long as you are picking and keeping back the fruits that match up to what you are trying to produce from year to year.

      In this case, yes, I paid very good money for these squash, started from seed a bit late here but not badly, they came from my Squash bed garden this year, which was a layered straw garden with composting hills on top that the seeds where planted out in, did really really well for us.

      I do agree, my upstairs and my cellar are to cold for my squash, they are kept on the main floor in different area’s but none the less, this type went bad far far to fast for my likely.. I have a number of others that grow so well and store so well, that its not worth my time to grow something that won’t keep.

      Sorry to hear about your growing season, wishing you a much better garden in terms of weather and crops for next year..

  5. Deb Weyrich-Cody says:

    Well, I guess I’m the lone voice in the wilderness here, but my Dad grew Buttercup Squash for decades and they are still my favourite Winter Squash for cooking (flavour, texture, intensity of colour) and keeping (right through ’til the end of March) but finding them has become more and more difficult with shrinking seed diversification…
    Hopefully this’ll help pin down the cause of your storage trouble but, in any case, it is a very interesting article: http://extension.umass.edu/vegetable/articles/pumpkin-and-winter-squash-harvest-and-storage.

    • Hi Deb, Please don’t think I don’t like the flavour, taste or texture of this squash, I do.. I just was really really unhappy with the storage issues, I will find time to read though your links, but really, I have a set pattern of how I do the squash, where they are stored and like I said, I have different one that last all winter long, I am unsure that I would be willing to do any major modifications on my practises to make it work for these guys but I will read about it and see if it only required a small tweek, that I would be willing to do, just not major.

  6. Deb Weyrich-Cody says:

    Here you go (apparently I’m not the only one, after all; ) lots of great cooking tips and kudos for the ButterCup Squash: http://wisegeek.org/what-is-buttercup-squash.htm

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