Cucurbitaceae
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A fall selection at Strawberry Hill Farms in Chesnee South Carolina. The farm is noted for it's peaches. Notice the squash in the center that appears to have two eyes, a nose and a mouth.
As I reached for the squash to make that pie for the upcoming Thanksgiving... I realized I be on short as the Sun has wilted it.
Sounds like a delicious Chinese dish one would order!
The Hereford cows seem to like it. I had never herd (😉) of feeding Cattle this type of food, but apparently it is very popular. These guys and girls were certainly eating it up.
"You can't train kids in a world where adults have no concept of what science literacy is. The adults are gonna squash the creativity that would manifest itself, because they're clueless about what it and why it matters. But science can always benefit from the more brains there are that are thinking about it - but that's true for any field." -- Neil deGrasse Tyson
Squash blossoms (called courgette flowers in Great Britain) are the edible flowers of Cucurbita species, particularly Cucurbita pepo.
Squash blossoms may be stuffed, battered and fried, or made into soup. The flowers have a subtle flavor, reminiscent of young zucchinis, and can be eaten raw.
Courgette Flower in full bloom taken in a Wild Garden in West Wales (Ceredigion)
uploaded for the groups
and
[Dedicated to CRA (ILYWAMHASAM)]
ƒ/4.0
71.8 mm
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Brightly colored autumn squash are great to eat but can also add nice color and texture to arrangements and displays.
On so many levels!
One of those days where, though not working I'm thinking how on earth am I going to fit everything in! The photo, being obstinate and refusing to take the macro lens off except for the rare landscape photo meant that even though this slither of ( huge) squash was the other end of the table I still couldn't squash it into the frame for a photo.
Sometimes I think it's just better to accept defeat, accept that I'll do as much as a physically can today and the rest, will inevitably have to wait til tomorrow!
At least it's dry and the washing will more or less sort itself out!
Thanks for stopping
Local variety of Squash (Botanical name:Sechium edule:thanks to my friend-true nature-lover, -for the botanical ID ) The above one is a rare variety. The popular and common variety is posted in the comment column below.
Thanks for your visit and have a lovely day
ID: It's a Chayote aka Pear Squash
Fresh from my garden and oh so lovely. I was giddy with joy to work with these this morning. The lines and curves made me swoon. I tried to create a composition that showed off the shape and beauty of the blossoms.
A vegetable, verb. drink or sport. Complexity with English language.
Acoorn squash. Take out seeds, bake at 350 about 40 min,. can add maple syrup, brown sugar butter. spices or nothing!
Taken from the Tower of Squash at the 10th Annual Heirloom Exposition in Ventura, California. The Exposition celebrates the history, preservation, and cultivation of heirloom varieties of fruits and vegetables free from genetic modification. The huge number of different types of “heirloom” fruits and vegetables was mind blowing. I had never seen or heard of nearly all of them.
Delicata squash is a variety of winter squash with cylindrical fruits that are cream-colored and striped in green or orange. It is a very sweet variety with a thin, edible skin and is typically cut into half rounds and roasted. Delicata squash is most commonly baked, but can also be microwaved, sautéed or steamed. It may be stuffed with meat or vegetable mixtures and is known for its ease of cooking and creamy flavor and texture. The seeds of the squash are also eaten, usually after being toasted. It is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.