Something new for 2021?

[Sweet savory]

My newbie is yellow beetroot

[Snoop Puss]

I’ve got something new out there Last year we went to the garden centre & I bought a huge bulb that looks like an octopus & I planted it in a sunny spot,hopefully it’ll grow,I took a photo of it before planting with the name of it - Eremurus Robustus -

We have asphodels growing wild here. So that might do quite well here. It's beautiful. Do you know what colour yours is? I assumed they were all the same kind of pinkish white, but I see there are blue and yellow ones of your bulb. Lovely.

So, I ordered some seeds and, no surprise here, have added new varieties of the same things. In fact, out of the 16 items, I've only grown three before... So, will be growing a few varieties of toms new to me and leeks. Who but a fellow gardener would understand the excitement of leek seeds?! And of course, there's a squash I've never grown before, Galeux d'Eysines, which I've been wanting to try for years just because it looks so odd.

Happy times ahead, guys.

[Jungle Jane]

Do you know what colour yours is? I assumed they were all the same kind of pinkish white, but I see there are blue and yellow ones of your bulb. Lovely.

Yes these ones aren’t pink in the label,I just tried to find the label,it doesn’t want to be found but I think they were a purple & cream colour but maybe blue,hopefully they flower & I’ll put some photos on here
I’ve got a new squash variety it’s exciting having something new. The Galeux d'Eysines squash looks interesting good luck with your new seeds

[ameno]

And of course, there's a squash I've never grown before, Galeux d'Eysines, which I've been wanting to try for years just because it looks so odd.

Don't do it!

I grew Galeux d'Eysines last year, and it's the worst-tasting winter squash I've ever grown. It's very watery, and has a bland, insipid flavour, rather like marrow. Two of them even had a mildly bitter after taste. And presumably thanks to the high water content, they don't keep as well as other varieties. I've had 5 fruits develop bad bits this winter, and all but one were this variety.

The only positive is that it is heavy cropping, although the fruits are huge, which means trying to use them up once opened is a pain (especially as they don't taste very nice). They also don't keep as well in the fridge, once cut open, as other varieties. Most will last 12 days + before starting to develop mould, but these last barely 8 days (again, I assume due to the water content).

If you want an interesting-looking squash that tastes great, grow Marina di Chioggia. Fruits are large and very knobbly, in a greyish green when ripe. They also gradually change from green to deep orange-red in storage over the course of the winter.
It's definitely the tastiest squash I have ever grown by some way, and it's a heavy cropper, and it has a high resistance to powdery mildew (when other varieties are heavily stricken, this one has only a couple of mildly infected leaves).

[Snoop Puss]

Don't do it!

I grew Galeux d'Eysines last year, and it's the worst-tasting winter squash I've ever grown. It's very watery, and has a bland, insipid flavour, rather like marrow. Two of them even had a mildly bitter after taste. And presumably thanks to the high water content, they don't keep as well as other varieties. I've had 5 fruits develop bad bits this winter, and all but one were this variety.

The only positive is that it is heavy cropping, although the fruits are huge, which means trying to use them up once opened is a pain (especially as they don't taste very nice). They also don't keep as well in the fridge, once cut open, as other varieties. Most will last 12 days + before starting to develop mould, but these last barely 8 days (again, I assume due to the water content).

If you want an interesting-looking squash that tastes great, grow Marina di Chioggia. Fruits are large and very knobbly, in a greyish green when ripe. They also gradually change from green to deep orange-red in storage over the course of the winter.
It's definitely the tastiest squash I have ever grown by some way, and it's a heavy cropper, and it has a high resistance to powdery mildew (when other varieties are heavily stricken, this one has only a couple of mildly infected leaves).

Oh, that's bad news. I thought it was supposed to be quite tasty, according to all the reports I've read. Now I'm not sure whether to bother. Turks Turban gets a thumb's down from nigh on everyone but I thought this one was OK. Oh well... I'll see if I can get Marina di Chioggia seeds locally. If not, I'll try it next year. Thanks for the advice.