Riverside chat with scott

The transcription discusses a conversation between Susan and Scott from Spirit Seed, LLC, about perennial food systems, specifically focusing on various types of squash and squash growing techniques. Scott shares his expertise on growing different squash varieties, including their flavors, storage methods, and curing processes to extend their shelf life. They also touch on unique squash varieties and different stages of squash consumption. Scott mentions his preference for longer keeping squash and shares insights on growing other crops like amaranth. Welcome back, everyone. As promised, we are kicking off this new season with a very special guest, someone whose knowledge is invaluable if you are serious about creating a resilient, permanent food source right in your own backyard. My guest today is Scott from Spirit Seed, LLC. Scott isn't just a grower, he's a true expert and advocate for perennial food systems. He specializes in those powerhouse crops, the tubers, roots, and perennial vegetables that feed us year after year with minimal effort. If you've ever wanted to know the real secrets to growing amazing, reliable, and frankly fascinating survival crops like sunchokes, oca, or squash, Scott is the definitive source. Scott, thank you so much for joining me on In the Garden with Susan. This is exciting. There's so many plants, I think, that we both share an interest in, specifically sunchokes and squash. Amazing. And which would you say is the oldest squash you grow? Interesting. And where do you find a lot of these rare varieties? Thank you. Amazing. And do you notice a difference in some of the flavors of the older varieties as compared to some of the new hybrids that are on the market? I have right now, I haven't tasted it yet, but I grew the Tennessee sweet potato, and I'm excited. I've been looking at it for the last few days. I haven't cut into them yet, but supposedly it does taste like sweet potato. It doesn't look anything like that. And right now, I've been eating the Northern Georgia candy roaster, actually. I've been eating them for a while because I'm taking the seeds out of my seed crop. And I think that is the most amazing squash I've ever tasted. What is your favorite? So it can look different. It has different traits when it grows. Interesting. So is that like a land race? Okay. And it locally, it adapted to that area. Okay. Yeah, I always, it's funny when I eat some squash, like I grew the Getty Okazomen this year also. And when I'm eating that, I think that is the most amazing. So I love squash mostly for the food resiliency and the food security that it can bring us. And some of the storage varieties. I really have become more attracted to the longer keeping squash, like I grew the Yakima Marblehead last year. And I had one specimen that lasted 10 months, and then I had to move. So I couldn't keep, like I had to cut it open. But do you find with some of the squash that lasts longer that the skin is so thick and hard? No. And so you just put the squash on top of the tarp and you let them sit? Okay. So you cure them inside, not outside? Okay. And there's no chance of, you're curing when there's no chance of frost or freezing? Okay. Okay. And how long, so you leave them as long as possible. What would, for some of the listeners, if they're new to growing squash, what do you think the minimum for curing would be? Okay. Nice. And do you eat the damaged ones first, if you do have them? Because what I noticed is I had, my squash went through a move. And so some of them got dinged, and they started to mold where they got dinged. So the one that I just cut open yesterday, I just took off. It was just starting. Do you do anything special? I know I've read about people who wipe them down or put a mild bleach solution on it. I don't really resonate with that. I wouldn't want to be putting bleach on my squash. But is there anything you do special that might stop that and help them keep longer? Yes. And how long? Yes. No. No, exactly. What is the longest squash that you've ever had keep? Nice. Cabbage have a little bit of a thicker shell, don't they? Yeah. And I want to backtrack a little bit here. When you mentioned that squash that eats like a melon that you eat raw, I've never – can you tell us a little bit about that squash? Squash, I've never heard of this before. Wow. And how many days to mature? Is that a long season crop? Pardon? Okay. So it's going to take around 100 days, or is it longer than that? Okay. Okay. And how many days to mature? Is that a long season crop? Pardon? Okay. So it's going to take around 100 days, or is it longer than that? Okay. And how many days to mature? Is that a long season crop? Pardon? Okay. So it's going to take around 100 days, or is it longer than that? Okay. And how many days to mature? 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Are there zucchinis that are not in the PEPO? Okay. I did not know that. Interesting. Yeah. So what else, like – what would you say, out of everything you grow, what is your most favorite crop to grow? What fascinates you the most? It is, isn't it? Or what is your favorite crop of the moment? Because I know I – my interests seem to change every couple seasons. I get into something new. Okay. Nice. Yeah. That's good. And so you go – and then you get the beans in there with the three sisters, hey? Yeah. That makes sense. And I was hearing something – it was a couple weeks ago, and I should have paid more attention, but I heard something about the four sisters. Do you know about that? Yes. It was amaranth. That's right. I was in an amaranth course, and that's what it was. Okay. And so would the amaranth be grown alongside the corn? How would – Okay. And then you just weed it out where you don't want things to be. Okay. Yes. Yes. So you take – yeah, you'll eat the young. When you harvest them – when you weed them, you just take the whole plant, and you can put it in a stir fry or something or a salad. Okay. And so for the corn, how – every year when you're planting your garden, are you looking at what your – because I know myself, I have so many seeds. I don't even know if I can grow all the seeds I have in my life, and I keep acquiring more seeds. And it depends on when I start to plant what has caught my eye, what I decide to grow for the season. How do you decide what you're going to grow and save every year? Okay. Okay. Yeah. I like the 60-day corn. I always – I'll start one of those in the greenhouse early and get it out, just so it'll be – when it starts tasseling and getting ready to pollinate, nobody else will have their corn going. Yeah. Okay. Okay. Yeah, that's smart. And I think even just saving the early season varieties now is most important because we just don't know with all the weather changes if the long seasons – if you can even get them to go to seed. You might be able to get them to, you know, get to that point where you can eat them, but if they're too long of a crop, you miss that window for the seed saving. That's something I think about. Well, just because I'm up in the north and we have these bouts of cold that come in. And so, yeah, if you can get them to maturity and drying down the earlier, the better. Yes. Yes. Yes. Yeah, that's how I prefer to do almost all my squash because I just – I never know. And then I know for sure what I'm getting is. Well, like this year, I was thinking the Getty Okasomen was a Moshada. And so I was like, well, they're just going to go there and they can just be on their own and it doesn't matter. And then I was researching them and I found out they were a Maxima and I had a complete panic because I was like – but luckily I found some in the beginning because I was like just self-pollinate some. You never know what's going to happen. And this is it. This is it. There could be mistakes in the garden. Have you ever found a cross and it's become something that you've enjoyed? Interesting. Sort of like I saw a watermelon that looked like a pumpkin. I haven't grown it. I can't remember the name of it now. But I was like that – where did that come from with the pumpkins? So you love pumpkins. Is that – that's your favorite type of squash is the pumpkin? Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. That's smart. And then you still self-pollinate a few of them. Mm-hmm. Mm-hmm. And then if you share that squash, the people you're sharing food security, they can then keep those seeds. Yeah. So then what is your favorite – when you have the squash and you save them, do you just cook them up in soups and stews and curries and things? Do you have any favorite way to be eating them? Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. 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