Triamble squash

[vgqn]

Yesterday I cut into one of the weird Australian squashes that I grew. It's called Triamble. (Friends from down under, are you familiar with it or is it unusual there too? If you do know it, tell me how to pronounce it, like triangle or like triage?) It really did have a roughly triangular shape, with three large lobes.

It wasn't that large but weighed 13 lbs. Cutting it open, you can see why. It's incredibly dense, with hardly any seed cavity. It was challenging! It was also absolutely delicious. Not the most productive squash I have grown (4 squashes, but one is probably immature and a second may be also), but tasty and amusing. I'll probably grow it again.








I'm mildly bummed that no one commented on the lovely purple cauliflower featured in my last post. Is purple cauliflower so passé already? I'm always the last to know.


I will end this post with a quote from Moby Dick, my favorite from the entire book:

"The skeleton dimensions I shall now proceed to set down are copied verbatim from my right arm, where I had them tattooed; as in my wild wanderings at that period, there was no other secure way of preserving such valuable statistics. But as I was crowded for space, and wished the other parts of my body to remain a blank page for a poem I was then composing--at least, what untattooed parts might remain--I did not trouble myself with the odd inches; nor, indeed, should inches at all enter into a congenial admeasurement of the whale."

Comments

[marykaykare.livejournal.com]

That is an amazing squash. I managed to break a Corian cutting board with a butternut squash last year. The knife got stuck halfway through so I lifted the whole thing and whacked it down hard -- and the board broke. Obviously I need a cleaver. If I could buy butternut squash already peeled and cut up I'd eat a lot more of it.

I admired the purple cauliflower greatly. Did it keep its color when cooked? Did it taste different? Hmm. If you made cheese sauce for it you'd have to use white cheddar or the color combo doesn't bear thinking about...

MKK

[vgqn.livejournal.com]

Didn't know your own strength, eh? I use the whack the whole shebang method too, but my cuttting board is wood. It has survived so far, though perhaps I should worry about the tile counter underneath it. (I despise the tile, but it would be a hassle if I broke any.)

Yes, the cauliflower stays purple when cooked, not quite as vibrant, but definitely purple. As I mentioned to dalmeny above, though, if you slice up the florets and toss them with an acidic dressing, parts become bright magenta! I make a salad with purple cauliflower, pimento stuffed olives, capers, and parsley. It's dramatic.

[marykaykare.livejournal.com]

Well, probably the reason it broke was that it little rubber feet on -- to keep it from sliding. So it wasn't sitting flat.

That salad sound very nearly intimidating. I'm not entirely sure I could eat something colored magenta...

MKK