Introduction to Georgian Chestnut Squash (USSR)

Georgian Chestnut (USSR) (c. moschata) is a squash that I have been unable to find out much information, at least through google. It is a variety I agreed to trial for Dave (a.k.a "American Gardener" on various gardening forums), who is in the process of starting a seed company.

There seem to be 3 distinct types of the Georgian Chestnut (USSR) (c. moschata) squash growing in my garden, on 3 separate vines. These were all from seeds from the same packet from Dave. Either this is a variety prone to much variation, or these seeds have been crossed. Here's what's growing:

Type 1. Pear-shaped, immature pale green-almost white, and no silver mottling on leaves:
Type 2. Bell-shaped, immature medium green netted pattern with distinct striping, and no silver mottling on leaves: Type 3. Blocky-oblong shaped, so far seems a little larger than the other types, immature medium green netted pattern, with moderate silver mottling pattern on leaves: Worth noting:

These squash are extremely vigorous growing and fruiting, even the one planted in poor soil. They are fruiting before an "Upper ground sweet potato squash", another c. moschata touted for being vigorous and heavy bearing (who only have male blossoms so far, I have already harvested several G.Chestnuts), and the plants seem a little bigger, and filled out faster too.

We were all very surprised how tasty the immature squash are when prepared like zucchini (c. pepo types). I read that some c. moschatas, like the "trombocino" italian squash, can be harvested immature and used like zucchini, so I tried it with these. I mean it was really good. and who raves about zucchini?

So far, I have only tasted the "type 2" of my Georgian Chestnuts. I'd like to develop the "type 3" shape, as the uniform and blocky shape will lend itself well to uniform chopability for the cook. Did I just use the word "develop"? I guess I did. I sound just like a plant breeder.


I am kind of nervous about being able to successfully isloate and self-pollinate each of the three distinct types I observed in my garden, because 2 of the plants exist in a tangled mound. I'm pretty certain that the different types I observed are from different plants. I would follow a vine from tip as far as I could to its root, and thanks to their extreme productivity there is a squash at almost every leaf axil, and as far as I can tell only one of the types shows up on any given length of vine. I have been watching the blossoms, trying to get a good feel for when they are about to open. I plan to tape closed or tie the selected female blossom bud the night before it's ready to open, and also locate and tape closed a few ripe male blossom buds on the same vine, to ready them for the next morning's activities.

As I have already have requests for seed trades, I shall attempt to isolate and self-pollinate each of the three types, to save seed. The next post will be about an actual pollination exercise. Why not just let nature take its course and not worry about separating types? Well, I may just save seed from some of those naturally pollinated fruits as well. But I am curious to know if I can stablize the different types, perhaps come up with my own strain that grows "true to type".

I never thought I'd be this passionate about squash.

Poona Kheera

It only took a week for the 4" cucumber to go from yellow-white to rusty brown. The russeting started from both tips and spread toward the middle, and it also plumped up quickly. If it were a standard cucumber variety you'd say I let it get overripe and it is now too bitter and mushy to eat. But this is not a standard cucumber, it is an Indian variety called "Poona Kheera" from Baker Creek Heirloom seeds.

The skin is not rough, but it is a little chewy, but not unmanagable. Cut open it released the standard cucumber aroma, but it was so crisp it was almost like cutting an asian pear. Tasting not a hint of bitterness, it was crunchy and light, some might even say bland. And the seeds, although you can see in the picture are not small, at this stage of ripeness the seeds were still immature and tender.

These unique cucumbers are also supposed to keep a long time at room temperature, however this one didn't even make it past 10 minutes, so I can't comment on it's keeping ability. It is now just a crunchy memory. Good thing there are more fruits forming on the plant.