He’s been sitting on the kitchen cupboard all winter, and I’d grown used to his being there; rather forgotten that he might be eaten. Then last week I did remember. Soup. We need more soup! It was quite a tussle breaking into him, and then I found a quarter of him was more than enough for a big pan of spicy squash and onion concoction with added tub of tomato ‘stock’ from the freezer. The soup did us for two lunches, the first day topped with plain yogurt and rye bread croutons, the next with homemade walnut-parsley-garlic pesto and toast.
The rest of the squash has been consigned to the fridge, there awaiting more souping and roasting (perhaps with dates, soy sauce, lime juice and onions). All hearty winter food.
But then, the thing is, when I first broke into him after much battling with my largest knife, and the two halves finally fell apart on the counter top, out whooshed the scent of summer. And I was transported, and all without the need for white mice magicked into coach horses by passing fairy godmothers. I was back. Those weeks and weeks of long hot days (with all that hauling of water about the allotment and (not the least of it) tending to his highness). And then I thought, well now, it will soon be time to sow more Crown Princes, seeds kept and dried from a princeling eaten back in December. And finally I thought so this is the essence of things, the cycle of sowing, growing and harvesting, of being nourished and the pleasure of simply being. And that made me feel very happy. It’s amazing how much mileage there is in a pumpkin. Thank you, Crown Prince, for your great beneficence.
copyright 2019 Tish Farrell
50 thoughts on “Crown Prince Finally Gets The Chop”
We have * last count
Oops … Slippery fingers …
We have five pumpkins on a vine that is sprawling over the veggie patch. Nothing as grand looking as this beauty, but they’ll be ready in a month or two I hope.
BTW .. there is something a bit weird about anthropomorphising vegetables … especially when you talk about cutting ”him” up.
Curious entities pumpkins and squashes. More to ’em than meets the eye 😉
How wonderful to see your labours rewarded!
It is, thanks, Sue.
You had me at soup … and the roasting with dates sounds rich and satisfying.
Far greater rewards for having grown the beast yourself!
Oh definitely added value from home-grownness, Joanne 🙂
The menu sounds delicious and I love and agree with your “essence of things.” 🙂 Here’s to many more crown princes and their relatives, especially when homegrown.
Their highnesses appreciate your encouragement, Janet 🙂
I so enjoy the way you use words!
Thank you, Lulu.
There’s that word again. I love it. I also enjoyed the photos.
Eres un jardinero maestro.
Thank you, Thom, and for the gardening accolade 🙂
A sort of Sleeping Beauty story in reverse – all that breaking in and through to the heart of the matter. A satisfying soupy tale indeed – with a sequel yet to come!
I like your take on it, Laura – a reverse-ish Sleeping Beauty. Yes, and heavens to betsy – more soup!
“It’s amazing how much mileage there is in a pumpkin”, so lovely.
I love hearty winter food. 🙂
Thank you, Amy. One does need a bit of sturdy feasting in the winter – not too much though otherwise there’s ructions in the wardrobe department.
Looks just like a butternut squash inside – such a gorgeous colour. Hope it tasted as delicious as it looks! I envy you your veggie growing skills and I know how much hard work goes into keeping everything happy.
It did taste good, thanks Jude. and surprisingly juicy (more so than a butternut) and this despite being indoors for months. It’s my first attempt at growing this variety, so I think it will become a staple.
You’ve got my mouth watering at the thought of that soup. 🙂
There are times, aren’t there, when only soup hits the spot.
Such an appetising photo, the sliced open version, Tish 🙂 🙂 I have salt to go with, over at mine, but I’m really hankering after the dates, soy sauce version….
Me too on the hankering front. Must get to it.
Lovely meditation on nature’s bounty and the simple joys of good food!
Love the way you put that, Patti. Many thanks.
Love the post, and totally understand battling with your largest knife. You almost need a sculpting chisel sometimes.
Ha! They don’t give in easily, do they 🙂
And more than a little amazing how long these will wait and still be good eating!
I was amazed. This is the first time I’d kept a squash for so long.
Delightful post Tish..
Thank you, June.
I’m drooling Tish, the very thought of that yummy soup makes me hungry. I’m envious of your pumpkin harvest, we have tried 2 years in a row to grow pumpkins, Jack loves the whole plant, the leaves, the flowers as well as the final product. Must admit though I have reservations about it taking over so much of our small garden. Maybe it does not like our humidity. I do know the struggle to cut them open so, they do fight back….
I remember your last attempt, and Jack’s tower support, and wondered why it didn’t work. Too much sheltered humidity could have been a factor? Perhaps a more open aspect? In a pot in a sunny spot.
I’m sure jack will want to try again this year…🙄
I love squash. We had it for lunch today with pork cooked in coconut cream.
Oh now that sounds good, Arlene.
It wash yummy Tish!
Oh my gosh, what was I thinking, I meant “it was yummy”. Thanks Tish.
He’s a magnificent beast, even in the after life.
If you cook him up a bit you can freeze him in bits until you feel a royal visit coming on again. 😀
That is sound advice.
A wonderful journey into summer, Tish. Thank you for taking us along. I never tried growing squashes. Is it hard? The zucchinis did well at my first try, although they were not royal like your crown prince. 😀
It you can grow zucchinis, squashes are much the same to grow. They like quite a bit of water, so plenty of compost in the planting hole is good for retaining moisture.
Good to know! I will try planting them in spring. Compost and a lot of water. Check!
Fingers crossed – green ones naturally 🙂
Oh how I miss the bounty of my own personal garden! Luckily, we do manage to find delicious fresh veg in most ports. Squash (pumpkin) soup is a go-to passage meal for us as the gourd keeps long after many other fresh vegetables have given way to the elements. You got me longing to return to the sea with your posts of sea shadows and squash soups. We’ll be underway again shortly!
That’s a lovely image – the call of the sea, returning aboard laden with squashes 🙂
Hi Tish! Loved this post! As there is a Butternut squash, laying on the kitchen counter, all winter, it is large enough to make a squash pie, as well as some creamy butternut squash soup. Since this post i fear he hears the clock ticking his fate away! 🙂
Hi there, Mitch. Lovely to find you here. I’ve still got some of my Crown Prince in the fridge. We roasted some of him last night with the last of the parsnips. And now you’ve mentioned soup, I think there might be enough left for that too. Bon appetit with your squash soup. [I’m whispering this :)]