If I only had one culinary pumpkin or winter squash to grow, Sweet Meat would be it.
For some varieties, beauty is only skin deep. Their color, size and weight may impress, but the flavor falls short. Sweet Meat not only has a creamy dense texture, but its flavor is rich, buttery and distinctive. It makes the best pies, the creamiest soups, the most savory side dishes and the tastiest muffins.
In addtion to taste, Sweet Meat blows away other squash varieties for its keeping ability. I know of no other winter squash or pumpkin that stores as well — for me that’s been about six months. It may keep longer, but usually in that time, I’ve consumed them all. In contrast, while my Galeux d’Eysines, Musquee de Provence, Long Island Cheese and Winter Luxury Pie pumpkins all tasted exceptional, they only lasted about two to three months in the cold pantry.
2009 was the first year I grew Sweet Meat winter squash, a variety well-known in the Pacific Northwest, but not in many other parts of the country. A friend gave me one seedling, and the vine (the one right behind Boz’s behind) produced three 10-15 pound squash.
As Boz looks on (in hot pursuit of the anything edible), a cabinet of pumpkins tells the story. Most of these found their way to the table and a few deflated into spongy goo before I could cook them, but only one lasted until spring: the Sweet Meat squash (as seen on the bottom shelf by Boz’s ear).
If nothing else, plant a couple seeds in the late spring and spend the next few months perfecting your baking skills; Sweet Meat makes a seriously fine pumpkin pie.
What I was blogging about one Year Ago: Commute With a View