Your Home Kitchen Garden’s sister blog, Your Small Kitchen Garden is giving away food! Food? OK, it’s giving away seeds from which you can grow food. The promotion started a few days ago and runs until February 13, 2011.
Neck pumpkin, Pennsylvania Dutch Crook Necked Squash, Long-necked squash… get them all through the Small Kitchen Garden giveaway. Actually, these are all names for the same squash. Plants are very resistant to Squash Vine Borer and they produce fruits that resemble butternut squash only generally much larger. In fact, I’ve seen neck pumpkins that weighed more than 20 pounds!
Neck pumpkins are common in central Pennsylvania, but I’ve never seen them in other states. When you buy a neck pumpkin at a Pennsylvania farmers’ market or a farm stand, there’s a pretty good chance the farmer will ask, “Making pie?”
I’ve used neck pumpkin in pies, and I’ve also served it in all the ways I serve butternut squash. Butternut squash is a tad smoother and it has a richer flavor, but neck pumpkin tastes just fine.
My neck pumpkins grew to about 12 pounds this year, but the seeds I planted came from a 20 pound behemoth. The giveaway includes enough seeds from one of my neck pumpkins for you to plant at least one hill of squash.
Also in this year’s giveaway are seeds from my crop of Andes paste tomatoes. I don’t know for sure that my tomatoes are of the Andes variety, but they match descriptions I’ve read and they look identical to photos of Andes. I started with seeds from some tomatoes a neighbor gave me, and the seeds I’m giving away came from my second year’s harvest.
I love these tomatoes. They are indeterminate and have performed extremely well in my garden… and they taste terrific.
The blue Hubbard squash is among the most beautiful of squashes. It’s exotic, and you might even feel that a whole fruit is ugly. However, the meat of a blue Hubbard runs from blue/green toward the skin, to yellow toward the center of the fruit. It’s gorgeous.
The meat is also delicious, having a squashier flavor than butternut; I like blue Hubbard for my pumpkin pies and other baked goods, but it would be terrific mashed, grilled, or baked.
Yikes! Summer blew through my home kitchen garden while I was writing a book about preserving produce. The book is on its way to the printer, and I’m still getting a grip on the blogging I failed to do.
Here it is Garden Bloggers Bloom Day in October, and I’ve been preparing blog posts about what went on in April and May. Despite the book-writing distraction, I did plant a kitchen garden—in fact, I expanded my garden this year. And, while we had our first frost two nights ago, even the basil survived in relatively decent shape; much still grows out there, and there are flowers… though my photos for this bloom day show little different from the past two Bloom Days.
It doesn’t matter! There are flowers in my home kitchen garden, they’re beautiful, and I shot them. Please enjoy.
Zone five denizens probably have rather barren home kitchen garden plots at this point; repeated frost and occasional deeper freezes have shut down all but the hardiest plants. This shouldn’t discourage a kitchen gardener. Fruits of winter squash still abound in local markets. If you can find them in good condition, they may last for months without special treatment; I’ve kept butternut squash on my dining room floor well into spring.
However, there are many easy ways to preserve winter squash so it lasts until next year’s harvest. Perhaps the most complicated of all preservation methods is canning… but canning really isn’t hard to do if you have the right equipment.
You can preserve high-acid and high-sugar foods such as fruits, pickles, jams, jellies, and preserves in a boiling water bath canner. To can low-acid foods such as vegetables and meats, you must use a pressure canner. Some microorganisms simply won’t die at the temperature of boiling water. However, when you increase the pressure in the cooking environment, you also increase the temperature. Generally, the increased heat is enough to kill every microorganism so low-acid foods can survive for a year or more without refrigeration.
Squash is a low-acid food. Unless you want to pickle it before canning, you must use a pressure canner to make it safe for long-term storage (alternatively, you can freeze squash or dry it… but we’ll talk about those preservation methods in later posts).
Neck pumpkin is a magnificent squash that’s common in central Pennsylvania. I wrote about neck pumpkin in Your Home Kitchen Garden at the end of October, and I wrote more about it in my other blog under the topic of Exploring Neck Pumpkin at Your Small Kitchen Garden. There, I explained one method of preparing winter squash for cooking—and, perhaps, the most reliable way to prepare it for blanching and canning.
The photos in this post show the steps I took to can my neck pumpkin. I ended up canning all but a pint it. Of that pint, I cooked a small amount to taste, and used the rest to make pumpkin bread.
My neck pumpkin had the same consistency as butternut squash. The flesh was lighter in color and tasted sweeter than butternut. Also, my neck pumpkin’s flavor wasn’t as “squashy” as butternut… it was a little bland. Still, there’s room for slightly bland squash in my larder; most pumpkin breads and cakes have enough seasoning to make up for blandness in the pumpkin itself… I imagine my family will eat a lot of pumpkin bread and cake in the next year.
I photographed my neck pumpkin next to 2/3 of the butternut squash that grew this year in my home kitchen garden (we’ve consumed a third of the butternut squash). The neck pumpkin in this photo weighs 20 pounds. The combined weight of the butternut squash in the photo is 22 pounds.
I love to grow butternut squash in my home kitchen garden. Winter squash has a rich, sweet flavor, and it’s filling. What’s more, a typical single fruit can easily feed a family of four… maybe even for two meals.
Since moving to rural Pennsylvania 14 years ago, I’ve eyed these butternut squash-like fruits that are omnipresent at farmers’ markets, farm stands, and road-side kiosks. These fruits look like butternut squash that took steroids that had taken steroids. While the fruits have fascinated me, I’ve dismissed them as impractical because of their sizes. How could I possibly use a squash of that size before it started to rot?
During a Twitter exchange the other night, I shared that I’d heard neck pumpkins are great for pumpkin pie. My Twitter friends weren’t familiar with neck pumpkins, and I realized that I had little to offer… so I did some research.
Neck pumpkins, it seems, are kind of a central Pennsylvania phenomenon. In fact, Cornell University’s web site acknowledges that some people call neck pumpkins Pennsylvania Dutch Crookneck Squash. I’ve photographed neck pumpkins in local gardens, and there’s clearly no trick to growing these squash goliaths: they grow as readily as butternut squash. I imagine they haven’t taken the world by storm mostly because of the crazy size of their fruits.
In any case, after researching neck pumpkins, I decided it’s time I get some first-hand experience with one of these bad boys.
At the farmers’ market, there were many piles of neck pumpkins from which to choose. Vendors were asking about $2.25 for the small ones, and up to $3.75 for the large ones. Actually, one vendor had neck pumpkins marked at 79 cents a pound which is a crazy price to ask when shoppers can get a 15 pound pumpkin for $2.25 from the vendor directly across the walkway.
To help put the neck pumpkin’s size in perspective: that’s me holding the pumpkin. I’m 6’1” tall. Another point of comparison: our local grocery store is advertising a sale price for winter squash of 79 cents per pound. I’d have paid $15.80 at the grocery store sale price. Their normal price is $1.49 per pound, making this $29 worth of winter squash. I paid $3.50 at the farmers’ market.
I chose a large neck pumpkin, but not an extraordinary one. On my way to the car, I stopped to buy apples and pears from a different vendor. The man who served me commented, “Making pie?” That seems to be the main purpose of neck pumpkins: to become pumpkin pie. Many times in the past month I’ve heard people comment about what great pies you can make using neck pumpkins.
So, I’m going to make pies. I estimate that I can make 12 to 16 pies from my neck pumpkin. No, I won’t make them all at once. Rather, I’ll make a few pies… and a pumpkin cheese cake. I might even serve neck pumpkin as a side dish for dinner once or twice. Maybe I’ll make a pot of pumpkin soup. Oh, and I’ve been hankering to make pumpkin ravioli.
With the ten pounds of neck pumpkin meat that remains after all that cooking, I’ll finally try out my pressure canner. It’ll be nice to have a few dozen jars of canned pumpkin so I’ll be able to make more pumpkin pies, pumpkin cake, pumpkin fritters, and a dozen loaves of pumpkin bread.
Oh, and I’m saving the seeds. Next year I’m growing neck pumpkins in my home kitchen garden.
I found a few other posts about neck pumpkins that you might find interesting. Please enjoy them:
Cooking Soup in a Pumpkin – Buy a neck pumpkin or two. My initial mistake was trying to use a jack-o-lantern type pumpkin (so much wasted effort!). I think we get about 4 c. of puree from one neck pumpkin. 2. Peel the neck pumpkins. Cut them into thick 1-2″ slices …
“Mistaken Identity” « Daily Encouragement – I prefer neck pumpkin because it is less watery than other more common types, has fewer seeds and very little stringy pulp. It is solid pumpkin until the very bottom (see photo below) so you really get your money’s worth. …
Brown Long Neck – Another heirloom: the Brown Long Neck pumpkin. This crook-neck pumpkin makes an excellent pumpkin bread or pie. The Brown Long Neck is the pumpkin used by our regional Amish for their markets’ baked goods. …