Triamble Winter Squash
I finally cut open the large blue three-lobed winter squash called triamble that I grew in the garden last summer. It has lasted six months and its skin is as perfect as ever – no soft spots or wrinkled skin whatsoever! It probably weighed 10 pounds. I forgot to weigh it before I cut into it. Half of it I have cut into small dice that I will mix with melted butter and roast in the oven and then use for risotto. The larger half I haven’t peeled and cut up yet but only put in the refrigerator.
This and the Marina di Chioggia squash were the successful ones. The winter luxury pie pumpkin was horrible. The taste was bad and it didn’t keep a month. The jarrandale and black futsu were also disappointments. The Triamble plants only produced one squash but it was a humdinger. I got at least 3 gigantic (15-20 pound) squash from the Marina di Chioggia.
