Design

I had no idea that there were so many different sorts of gourds, edible and otherwise, until my 'summer squash mix' adventure earlier this summer (here are links to just a couple of posts about them: 1 and 2 ). Those 'squash' -- I'm quite sure that they're actually a bicolored gourd--are still chugging along, in spite of continued wilting in the afternoon. They're quite delicious, eaten at about an inch or an inch and a half long, but their skins become quite hard and tough if they get any bigger. But I'm currently watching another interesting squash relative. They're all squashes, of course, being members of the squash family (Cucurbitaceae). I was thinking that based on how resistant gourds and the C. moschata squashes (tromboncino) are to pesky squash vine borers, that it would be worth trying other edible squashes. Versions of Italian edible gourds ( Lagenaria siceria 'Longissima') are apparently grown in warm climates in many p...