There was a danger of frost about a week ago. Winter squash shouldn’t be allowed to frost on the plant or they might not ripen if you have to bring them in the house to finish ripening, so I took off all the big ones and brought them inside. Including 4 big ones that were still green as grass, just on a lark.
Getting winter squash to ripen off the vine is not an ideal situation, but letting them frost is riskier. So I have a kitchen corner full of squash. It looks like the 2 oldest ones are ripening: more gold color, and green is slowly going away. You’re supposed to leave as much stem on each one as possible when you cut them off, to keep the area where the stem enters the squash from beginning to rot. Squash science that I don’t really understand, but it’s the common wisdom.
Maybe some of the others that were more gold when I took them from the plants will ripen, or maybe none of them will. This was an interesting experiment, but I won’t grow this again. It takes a field to let it roam, and I don’t have a field. I left it invade my patio area and this was a summer horrible with mosquitoes, and it attracted them down near the house, cos it was good places to hide. Plus it takes a longer growing season than we have here. I planted it June 1st, and even near the end of October, the squash still weren’t close to ready. Maybe some people further south want to grow the most interesting thing I’ve ever grown? It was that, this very energetic plant, so much so that she needed a name. Gardening is a series of adventures. It’s all good.