{"title":"Cucumbers, Zucchini Pumpkin \u0026 Squash","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eCucumbers, zucchini, pumpkins and squash I grow for the summer garden — useful, productive varieties chosen for flavour, interest and a good feed.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"paris-pickles-cucumber","title":"Paris Pickles Cucumber","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWhy I grow it\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eI grow Paris Pickles for one very specific reason: \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eproper little French-style cornichons\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThey're made to be picked young and small, when the fruit is crisp and crunchy, and they're ridiculously productive once they get going. If you're someone who considers a jar of sharp little cornichons an essential fridge item rather than an optional condiment, this cucumber earns its place.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAt a glance\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eType:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pickling cucumber\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFruit:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Small, green and crisp\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eGrowth:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Vigorous vine\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003ePosition:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Full sun\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eSupport:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Excellent grown vertically\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eBest for:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Cornichons and pickling\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eHarvest:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pick young and frequently\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIn the kitchen\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThese are the cucumbers I grow specifically for making cornichons. The trick is to pick them \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eno bigger than your little finger\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — small, firm and crunchy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eI make them one jar at a time as enough cucumbers become ready, rather than waiting for some mythical moment when the entire crop decides to cooperate.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eOur Cornichons\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan\u003eAdapted over many years from an old Robert Carrier recipe.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor one large screw-top preserving jar:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003e1 kg Paris Pickles cucumbers\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, no bigger than your little finger\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003e2 tablespoons sea salt\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003e1 tablespoon finely diced shallot or white onion\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003e2 cloves garlic\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, smashed\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eA generous handful of French tarragon\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — French rather than Russian\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eMixed peppercorns\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003e2 cloves\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eA few bay leaves\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eVinegar\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eBoiling water\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDon't like tarragon?\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Dill works beautifully, and oregano gives you another completely different version.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSalt the cucumbers and leave them for about \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e30 minutes\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, then drain and rinse them well.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePack the cucumbers into the jar with the onion, garlic, herbs, peppercorns, cloves and bay leaves.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePour in vinegar until it comes roughly \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eone-third of the way up the filled jar\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, then top up with boiling water. Seal, refrigerate and let everything get acquainted.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eServe with a tapas-style board, terrine or pâté — or stand at the open fridge eating them directly from the jar while allegedly looking for something to make dinner with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eIn the garden\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eParis Pickles is a vigorous climbing cucumber and a brilliant candidate for growing vertically on a trellis, arch or other sturdy support. Growing upwards keeps the fruit easy to spot and makes frequent picking much simpler.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAnd frequent picking matters with this one: don't wait for enormous cucumbers. The whole point is to keep harvesting those small, crisp fruits for cornichons — and regular harvesting encourages the plant to keep producing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCare\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGrow in rich, fertile soil in full sun and keep moisture reasonably consistent, particularly once flowering and fruiting begins. Cucumbers are hungry plants, so feed through the growing season.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGive the vines something to climb from the beginning rather than attempting emergency cucumber architecture once they've already decided where they're going.\u003c\/span\u003e\u003c\/p\u003e","brand":"A Garden Between","offers":[{"title":"Default Title","offer_id":67839824003295,"sku":null,"price":7.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/8279\/7023\/files\/Screenshot2026-10-04at8.50.13AM.png?v=1791057060"},{"product_id":"homemade-pickles-cucumber","title":"Homemade Pickles Cucumber","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWhy I grow it\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is my cucumber for \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eproper homemade pickles\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Unlike Paris Pickles, which I pick tiny for cornichons, I let these develop into larger cucumbers and then cut them lengthways into chunky spears.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThey're crisp, productive and exactly what I want when there needs to be a jar of pickles in the fridge — which, frankly, is most of the time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAt a glance\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eType:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pickling cucumber\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFruit:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Medium-sized, crisp and firm\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eGrowth:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Vigorous vine\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003ePosition:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Full sun\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eSupport:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Excellent grown vertically\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eBest for:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pickle spears and bread-and-butter pickles\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eHarvest:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pick while firm and before fruit becomes oversized\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIn the kitchen\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe use this one two ways: \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ebig crunchy dill pickle spears\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ebread-and-butter pickles for burgers\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eOur Dill Pickle Spears\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003ePick the cucumbers when they're a decent size but still firm and crunchy. Cut each one lengthways into four and cram the spears tightly into a clean, wide-mouthed jar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAdd:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eA \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ebig handful of fresh dill\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eFennel seed or celery seed\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — whichever you fancy\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGarlic if that's how you're making that particular jar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eA few peppercorns if desired\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eWhite vinegar\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003eBoiling water\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eI'd keep your same salting step from the cornichons if that's what you actually do here too — \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e30 minutes with sea salt, then drain and rinse\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — but I won't sneak it in unless you confirm you do.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThen pour white vinegar roughly \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eone-third of the way up the packed jar\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, top with boiling water, seal and refrigerate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eKeep refrigerated.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e These are fridge pickles rather than shelf-stable preserves.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eBread \u0026amp; Butter Pickles\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWhen the cucumbers start arriving faster than we can eat them, we also use them for bread-and-butter pickles. Sweet, sharp and crunchy, they're particularly good stuffed into burgers — although standing at the fridge eating them directly from the jar is also entirely acceptable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe use \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eAllyson Gofton's Bread and Butter Pickle recipe\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, which has become our go-to version.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.allysongofton.co.nz\/recipe\/bread-and-butter-pickle?r=2306\u0026amp;utm_source=chatgpt.com\"\u003e\u003cspan\u003eAllyson Gofton's Bread and Butter Pickle recipe\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIn the garden\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eHomemade Pickles is a vigorous cucumber grown for firm fruit that holds its texture particularly well for preserving. Give the vines a sturdy trellis or arch and they'll happily head upwards, keeping the developing cucumbers visible and easy to harvest.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUnlike Paris Pickles, you don't need to pounce on these when they're the size of your little finger. Let them develop into useful pickle-sized cucumbers, but harvest while they're still firm and crisp rather than allowing them to become enormous and seedy.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eCare\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eSame cucumber care: rich, fertile soil, full sun, consistent moisture and regular feeding once flowering and fruiting begins. Give it climbing support early.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat you'll receive\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne healthy, established plant grown here at \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eA Garden Between\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e. Plants naturally vary in size and shape and may be supplied in reused nursery pots or growing bags — perfectly useful plastic doesn't need replacing simply because it doesn't match.\u003c\/span\u003e\u003c\/p\u003e","brand":"A Garden Between","offers":[{"title":"Default Title","offer_id":67839832096991,"sku":null,"price":7.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/8279\/7023\/files\/Screenshot2026-10-04at8.49.53AM.png?v=1791057033"},{"product_id":"telegraph-cucumber","title":"Telegraph Cucumber","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWhy I grow it\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTelegraph is the cucumber I want when I want an actual cucumber — long, crisp, juicy and refreshing, with plenty of flesh and relatively few seeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt's beautiful sliced into summer salads, but if I'm honest there's another reason it keeps earning space in my garden: one of my favourite recipes from one of my favourite cookbooks turns it into the most glorious cucumber, celery and apple granita.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAt a glance\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eType:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Long cucumber\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFruit:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Long, smooth and dark green\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eGrowth:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Vigorous climbing vine\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003ePosition:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Full sun\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eSupport:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Best grown vertically\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eBest for:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Fresh eating, salads and summer drinks \u0026amp; dishes\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eHarvest:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pick while firm and crisp\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIn the kitchen\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eTelegraph is an excellent fresh-eating cucumber: crisp slices in salads, sandwiches, cold noodle dishes, tzatziki or simply eaten straight from the garden.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBut this is one of the main reasons I grow it:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCucumber, Celery \u0026amp; Apple Granita with Juniper Sugar\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe recipe is from Alice Zaslavsky's \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eIn Praise of Veg\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, one of my favourite cookbooks. It combines Telegraph cucumber with celery, green apple, lime and mint, then serves the icy granita with juniper and lime sugar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe serve ours in frozen glasses with cucumber tucked into the ice — and on a hot summer day it is ridiculously good.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFind the recipe:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Alice Zaslavsky, \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eIn Praise of Veg\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, p. 420.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIn the garden\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eTelegraph is a vigorous climbing cucumber and particularly good grown vertically. Give it a sturdy trellis, arch or frame and let it head upwards — keeping those long developing fruit off the ground and making them considerably easier to find amongst the foliage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePick regularly while the cucumbers are firm and crisp rather than letting them become oversized.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eCare\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eGrow in rich, fertile, well-drained soil in full sun. Keep watering consistent, particularly once flowering and fruiting begins, and feed regularly through the growing season.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGive the vines something sturdy to climb from the beginning. Cucumbers have absolutely no interest in waiting politely while you construct something later.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat you'll receive\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne healthy, established plant grown here at \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eA Garden Between\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e. Plants naturally vary in size and shape and may be supplied in reused nursery pots or growing bags — perfectly useful plastic doesn't need replacing simply because it doesn't match.\u003c\/span\u003e\u003c\/p\u003e","brand":"A Garden Between","offers":[{"title":"Default Title","offer_id":67839842156767,"sku":null,"price":7.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/8279\/7023\/files\/Granita-_Cucumber.jpg?v=1790797400"},{"product_id":"courgette-zucchini-black-coral","title":"Courgette\/Zucchini Black Coral","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWhy I grow it\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBlack Coral is the sort of courgette you grow because you actually want courgettes — lots of them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt produces beautiful glossy, incredibly dark green fruit on an open, bushy plant that's easy to pick from. It's productive, reliable and wonderfully useful in the kitchen: exactly the sort of plant that earns its place in a summer potager.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAt a glance\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eType:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Courgette \/ zucchini\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eHybrid:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e F1\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFruit:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Glossy, very dark green, cylindrical\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eGrowth:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Open bush\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003ePosition:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Full sun\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eHarvest:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Around 15–20 cm for lovely tender fruit\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eMaturity:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Around 45–65 days from transplant\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eBest for:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Everyday cooking, grilling, roasting and baking \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.kingsseeds.co.nz\/products\/zucchini-black-coral-f1?utm_source=chatgpt.com\"\u003eKings Seeds NZ\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIn the kitchen\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis is your \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003edo-everything courgette\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePick the fruit young and use it raw in salads, slice it lengthways for the barbecue, roast it, sauté it with garlic and olive oil, grate it into fritters, pasta sauces and baking, or turn it into one of the approximately 4,762 recipes required when courgette season reaches full production.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe flowers are edible too — and if you decide later that one of your recipes deserves a permanent home here, we'll add it.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIn the garden\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eBlack Coral grows as an open bush rather than a sprawling vine. That open habit makes the fruit easier to spot and harvest and allows better airflow through the plant — particularly useful with courgettes, which can be prone to powdery mildew. \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.kingsseeds.co.nz\/products\/zucchini-black-coral-f1?utm_source=chatgpt.com\"\u003eKings Seeds NZ\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePick regularly while the fruit is young and tender. Ignore the plant for several days in midsummer and it will inevitably conceal a marrow roughly the dimensions of a nuclear submarine underneath one leaf.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eCare\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eGrow in rich, fertile, well-drained soil in full sun. Keep moisture consistent, particularly during flowering and fruiting, and feed regularly through the growing season.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGive it decent space — Kings recommends approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e60 cm between plants\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e — and avoid routinely wetting the foliage when watering. \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.kingsseeds.co.nz\/products\/zucchini-black-coral-f1?utm_source=chatgpt.com\"\u003eKings Seeds NZ\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat you'll receive\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne healthy, established plant grown here at \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eA Garden Between\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e. Plants naturally vary in size and shape and may be supplied in reused nursery pots or growing bags — perfectly useful plastic doesn't need replacing simply because it doesn't match.\u003c\/span\u003e\u003c\/p\u003e","brand":"A Garden Between","offers":[{"title":"Default Title","offer_id":67878711132383,"sku":null,"price":7.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/8279\/7023\/files\/IMG_7448.jpg?v=1790899353"},{"product_id":"courgette-zucchini-solar-flare","title":"Courgette\/Zucchini Solar Flare","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eWhy I grow it\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSolar Flare is a courgette for when ordinary green simply isn't enough. The fruit is gloriously bright yellow with contrasting markings, so it's beautiful both growing in the potager and coming into the kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt's productive and delicious, but there's one important trick I've learned from growing it: \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003epick it young\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Leave Solar Flare too long and the skin toughens surprisingly quickly, so this is not the courgette to discover lurking under a leaf three days after you last looked.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAt a glance\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eType:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Courgette \/ zucchini\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFruit:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Bright yellow, patterned fruit\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eGrowth:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Bush\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003ePosition:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Full sun\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eHarvest:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ePick young for the most tender skin and flesh\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eBest for:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Fresh eating, grilling, roasting and colourful summer dishes\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIn the kitchen\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis is one to use while the fruit is young and tender. Slice it into salads, grill or barbecue it, roast it, sauté it with olive oil and garlic, or combine it with green courgettes where the contrasting colours look gorgeous on the plate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt's another hugely versatile courgette, so rather than inventing a recipe simply to fill the space, I'll add one here if a particular Solar Flare favourite earns the position.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIn the garden\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eSolar Flare forms a bushy courgette plant and produces brightly coloured fruit that is considerably easier to spot beneath the foliage than its dark-green relatives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDon't wait for enormous fruit.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e In my experience the skin becomes tough relatively quickly as Solar Flare matures, so check the plant regularly and harvest the courgettes while they're still young.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThat's not a flaw so much as useful information about how to get the best from it — and regular picking encourages more fruit anyway.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eCare\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003ePlant into rich, fertile, well-drained soil in full sun. Keep moisture consistent through flowering and fruiting and feed regularly during the growing season.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGive the plant plenty of organic matter and reasonable airflow, and check beneath the leaves frequently once it starts producing.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat you'll receive\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne healthy, established plant grown here at \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eA Garden Between\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e. Plants naturally vary in size and shape and may be supplied in reused nursery pots or growing bags — perfectly useful plastic doesn't need replacing simply because it doesn't match.\u003c\/span\u003e\u003c\/p\u003e","brand":"A Garden Between","offers":[{"title":"Default Title","offer_id":67879027278047,"sku":null,"price":7.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/8279\/7023\/files\/Screenshot2026-10-03at10.26.19AM.png?v=1791056592"},{"product_id":"squash-north-georgia-candy-roaster","title":"Squash North Georgia Candy Roaster","description":"\u003ch3\u003e\u003cspan\u003eWhy I chose it\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eI'll admit the extraordinary shape and history got my attention, but there's a practical experiment happening here too.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eI'm always interested in plants that can extend the garden harvest beyond the season they're grown in, so I'm trying North Georgia Candy Roaster to see \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ehow well it stores for me\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. A squash that's delicious when harvested is useful; one that's still sitting happily in the pantry months later is considerably more useful.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is my first season growing it, so we're finding out together whether it earns a permanent place at \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eA Garden Between\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt a glance\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eType:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Winter squash\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eHeritage:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Yes\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eSpecies:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eCucurbita maxima\u003c\/span\u003e\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFruit:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Very long, pinkish-orange with green\/blue tips\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFlesh:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Smooth and sweet\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eGrowth:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eVery vigorous sprawling vine\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003ePosition:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Full sun\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eMaturity:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Around 90–120 days from transplant\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eBest for:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Roasting, baking, pies and storing \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.kingsseeds.co.nz\/products\/squash-north-georgia-candy-roaster?utm_source=chatgpt.com\"\u003eKings Seeds NZ\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIn the kitchen\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThe clue is rather wonderfully in the name: \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eCandy Roaster\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIts sweet, smooth flesh is particularly suited to roasting and baking. Use it anywhere you'd use a good pumpkin or winter squash — roasted in great chunks, blended into soups, mashed, baked into pies or turned into whatever autumnal squash recipe takes your fancy. \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.kingsseeds.co.nz\/products\/squash-north-georgia-candy-roaster?utm_source=chatgpt.com\"\u003eKings Seeds NZ\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNo recipe yet. This is my first season growing it, so it can bloody well prove itself before it earns one.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIn the garden\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eGive this one room. Seriously.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNorth Georgia Candy Roaster is a vigorous trailing squash rather than a polite little bush. Kings recommends approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e1 metre between plants and 2 metres between rows\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, which gives some indication of its intentions. \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.kingsseeds.co.nz\/products\/squash-north-georgia-candy-roaster?utm_source=chatgpt.com\"\u003eKings Seeds NZ\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLet it ramble somewhere it won't engulf something precious. As the squash develops, put a piece of cardboard, a lid, wool mulch or something similarly dry beneath the fruit to keep it away from damp ground and reduce the risk of rot. \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.kingsseeds.co.nz\/products\/squash-north-georgia-candy-roaster?utm_source=chatgpt.com\"\u003eKings Seeds NZ\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eHarvest \u0026amp; storage\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis one deserves its own little section because it's genuinely useful.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHarvest once the skin has hardened and the stem is drying. Cut the fruit from the vine rather than pulling it, leaving a decent length of stem attached.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNorth Georgia Candy Roaster is grown as a keeping squash, but storage life depends enormously on maturity at harvest, curing and storage conditions. I'm particularly interested in testing this one myself, so I'll update this page once I've actually stored and eaten my own crop rather than pretending I've already done it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThen \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ecure the squash somewhere warm, dry and well ventilated for around two weeks\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e before moving it into storage. Properly matured and cured fruit should store for roughly \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e2–3 months\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.kingsseeds.co.nz\/products\/squash-north-georgia-candy-roaster?utm_source=chatgpt.com\"\u003eKings Seeds NZ\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eCare\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003ePlant into rich, fertile, well-drained soil in full sun after frost risk has passed. Water consistently while establishing and developing fruit, feed during the growing season and give those vines plenty of freedom.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKings puts maturity at approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e90–120 days from transplant\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, so this is a plant to get established and let get on with its summer takeover plans. \u003c\/span\u003e\u003cspan\u003e\u003ca href=\"https:\/\/www.kingsseeds.co.nz\/products\/squash-north-georgia-candy-roaster?utm_source=chatgpt.com\"\u003eKings Seeds NZ\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat you'll receive\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne healthy, established plant grown here at \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eA Garden Between\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e. Plants naturally vary in size and shape and may be supplied in reused nursery pots or growing bags — perfectly useful plastic doesn't need replacing simply because it doesn't match.\u003c\/span\u003e\u003c\/p\u003e","brand":"A Garden Between","offers":[{"title":"Default Title","offer_id":67879273169119,"sku":null,"price":7.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/8279\/7023\/files\/Screenshot2026-10-04at8.44.50AM_9534dcef-cf09-4e87-8ff2-d328fe7db7ec.png?v=1791056849"},{"product_id":"butternut-squash","title":"Butternut Squash","description":"\u003ch3\u003e\u003cspan\u003eWhy I grow it\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eI grow butternut every year. It's reliable, delicious and, properly cured, stores beautifully — ours keep us supplied through winter long after the summer garden has finished producing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThat's a big part of why I grow it. I love plants that don't just give us food during their growing season, but become part of what we eat months later.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAnd in our kitchen, butternut has one particularly important job: \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eit's the basis of one of our favourite fillings for homemade tortellini.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAt a glance\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eType:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Winter squash\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFruit:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pear-shaped with buff-coloured skin\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFlesh:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Deep orange, dense and sweet\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eGrowth:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Trailing vine\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003ePosition:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Full sun\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eBest for:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Roasting, soups, pasta fillings and storing\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eStorage:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Excellent when fully mature and properly cured\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIn the kitchen\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eButternut is one of those vegetables I could probably find a use for every week through winter. Roast it until the edges caramelise, turn it into soup, mash it, add it to curries and risottos, or use the sweet dense flesh in baking.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eButternut Tortellini\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis is one of our favourite reasons for having butternut stored through winter. We make fresh pasta, fill it with roasted butternut, ricotta, parmesan and nutmeg, then toss the cooked tortellini through shallots, sage, chilli and butter.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eFor the filling\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003e1.2 kg butternut squash\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOlive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e\u003cspan\u003e250 g ricotta\u003c\/span\u003e\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003e30 g parmesan\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, finely grated\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGround nutmeg\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFreshly ground black pepper\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePinch of salt\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eYou'll also need \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003efresh pasta dough made with Tipo 00 flour\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRoast the butternut with a little olive oil until completely tender and beginning to caramelise. Let it cool, then combine the flesh with the ricotta, parmesan, nutmeg, pepper and a pinch of salt.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTransfer the filling to a piping bag. This isn't just chef faffing about — it makes controlling the amount of filling considerably easier.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRoll the pasta dough thinly and cut into circles. Pipe a blob of filling into the centre of each one, fold the pasta in half and pinch firmly around the edges to seal. A little water around the edge helps if the dough doesn't want to cooperate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou can leave them as little half-moons or bring the two corners together to make the traditional \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ebishop's-hat shape\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan\u003eTo finish\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eShallot, finely chopped\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFresh sage leaves\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOlive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eA good knob of butter\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eChilli flakes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eParmesan — \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eheaps\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eA little pasta cooking water\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eDrop the tortellini into boiling salted water and cook for about \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e2 minutes\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhile they're cooking, gently fry the shallot and fresh sage leaves in olive oil. Add a knob of butter and some chilli flakes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDrain the tortellini, \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ekeeping a little of the pasta water\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, and toss them straight into the pan. Add a splash of cooking water and toss everything together until the pasta is glossy and coated in the buttery sage sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePile into bowls, grate over an entirely unreasonable quantity of parmesan and eat immediately.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIn the garden\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eButternut is a trailing squash, so give it room to wander. I let the vines make their way through available space rather than attempting to keep them particularly tidy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAllow the squash to mature fully on the vine if you're growing it for storage. The skin should become hard and the fruit develop its mature buff colour before harvest.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eHarvest \u0026amp; storage\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis is one of the main reasons I grow it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHarvest mature fruit with some stem still attached and cure them somewhere warm, dry and well ventilated before storing them somewhere cool and dry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eOurs store through winter\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, which means a summer plant continues feeding us months after the vines themselves have disappeared.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCheck stored squash occasionally and use any showing damage or soft spots first.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eCare\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003ePlant into rich, fertile, well-drained soil in full sun once frost risk has passed. Keep moisture consistent while vines establish and fruit develops, and feed during the growing season.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGive the vines plenty of room and avoid routinely wetting the foliage when watering.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat you'll receive\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne healthy, established plant grown here at \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eA Garden Between\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e. Plants naturally vary in size and shape and may be supplied in reused nursery pots or growing bags — perfectly useful plastic doesn't need replacing simply because it doesn't match.\u003c\/span\u003e\u003c\/p\u003e","brand":"A Garden Between","offers":[{"title":"Default Title","offer_id":67879471546591,"sku":null,"price":4.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/8279\/7023\/files\/IMG_6776.jpg?v=1790900279"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0767\/8279\/7023\/collections\/IMG_6775.jpg?v=1790976324","url":"https:\/\/agardenbetween.com\/collections\/cucumbers-zucchini-and-squash.oembed","provider":"A Garden Between","version":"1.0","type":"link"}