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an October posy from my mother's garden
"I went into The Granary in Falmouth last week and they had gemsquash! I was so pleased because I haven't seen any this year. They asked me how I cooked them because most people just use them for decoration. I said that you cover the squash with water, bring to the boil and then boil for about 30 minutes until they are soft and then you cut them in half and serve with butter. They are really delicious.
Oh, and you must stab them with a knife before you boil them. I forgot to mention that which is a shame because they explode if you don't stab them."
Oh, and you must stab them with a knife before you boil them. I forgot to mention that which is a shame because they explode if you don't stab them."
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Hope they're anticipating redecoration ...
ReplyDeleteFalmouth decorators are in for a busy time.
ReplyDeleteAre gem squash the same as patty pan squash?
ReplyDeleteHow I like the contrast between the posy and the cooking advice. cath
ReplyDeleteSo your mum advises stabbing. Noted.
ReplyDeleteI"m really tempted NOT to stab them now....
ReplyDeleteI was in Falmouth recently, reliving my youth...
ReplyDeleteOh dear, oh dear!
ReplyDeleteBut what fabulous flowers.
i'm glad they don't explode.
Gemsquash reminds me of my childhood growing up in South Africa. We usually had gemquash with roast dinner, often boiled and then grilled with a little cheese. Mmmmm. Memories.
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