Pumpkin and winter squash

There is something very special about the squash family: their shapes, colours and flavours make them irresistible to me. They are mostly trouble free to grow and provided they get plenty of sun and water they will crop very well, really a lot of fun to grow. Then they can wait in choice decorative spots around the house until they start showing signs of distress in which case they must make their last trip to the kitchen and be cooked. Admittedly a lot of people in the UK feel at a loss on how to cook them but there is no need to worry: squashes are excellent in soups, stews, roasted, pies and even in bread. Also the excess meat can be frozen once cooked.


24 February 2000

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