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Textures from Glorious Grunge (texture-shop.co.uk/product/glorious-grunge/) taken with Lensbaby Velvet 56
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.
"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
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[Dedicated to CRA (ILYWAMHASAM)]
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Growing squash is not a novel experience for me. For many years we've had zucchini and patty pan squash plants in our summer garden. However, I've never observed the formation of a squash taking shape.
While watching bees climb into the center of the squash blossom I happened to notice this flower. The transformation of a flower into an edible vegetable is a reminder of our connection to the Earth. Every fruit or vegetable we eat is a work of art...brought to us by Mother Nature.
"Youth is like spring, an over praised season more remarkable for biting winds than genial breezes. Autumn is the mellower season, and what we lose in flowers we more than gain in fruits."
Samuel Butler
Brightly colored autumn squash are great to eat but can also add nice color and texture to arrangements and displays.
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 spaghetti squash bud in our backyard garden in Madison, Alabama. Taken with a 7Artisans 60mm macro lens. Topaz Sharpen AI used to reduce noise and sharpen the image.
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.
too wet to venture out today,, I've made a carrot cake and an apple crumble ... and listened to www.youtube.com/watch?v=SKMKglJ8CZw