Then because of the mildew and bugs, the plants died before the squash was very mature.
So. I picked everything and left them out on the porch to dry and cure a little before frost came and I had to bring them inside. Most of the stems were a little mushy when I picked them and I figured this would end up affecting the squash. It did.
I left them as long as I could before I knew I would have to do something or lose them all. As it is, I lost more than I wanted to. Again, I just waited too long.
The necks were the first place to show they were going bad.
I took all of the Cushaw squash I had, peeled them, took the seeds out and cut them up. As I did so, I ran into places that were deteriorating.
The chickens enjoyed the scraps and the seeds.
I used just enough water to cover the squash and boiled it gently until it was soft.
Then I scooped out enough to work with and mashed it up with my potato masher.
I put it in ziplock freezer bags in four cup increments because this is how much I use to make a pie.
Even with all of the waste, I ended up with a fair amount of squash. These seven quarts will make seven pies throughout the winter. I have tried using it to make a squash bread recipe that is very good also, but we prefer the pie. It is very simple and tastes great.
Since we are having pretty cold weather and are defrosting one of the freezers, I decided to freeze these overnight out on the porch. It worked pretty well.
Not all ventures in providing food for ourselves are a great success. Some are, some aren't and some are just so-so. But one thing is always guaranteed. If you try, you will learn, from successes or failures. Another thing is also guaranteed. If you don't try, you will never learn. Which way will you choose?
Until next time - Fern
Hi,
ReplyDeleteI just found your blog and I'm really enjoying it. This year our squash experience was very similar in Michigan. Last year with the drought we watered and squash was our best crop. Thanks for sharing. R in MI
We're glad you found us. It's interesting you squash experience was similar to ours in Oklahoma. Thanks for the comment and thanks for reading.
DeleteI have to say I learn more from my mistakes than my hit and miss 'successes'! I never seem to get planting times right. Of course, the weather rarely cooperates in that regard. My squash experience is pretty much identical to yours. I do have one huge cushaw to do something with. Hmm, it's foggy and drizzly today, so maybe today is the day. A long time ago I used to can the pulp. Now they say that's a no-no. I've been thinking though, cooked down its quite a bit thinner than puree, so why couldn't I can it if it's the same consistency as applesauce (?) I do like it frozen though. And BTW, my goats love the squash seeds and scoopings!
ReplyDeleteHope you make something yummy with your squash. I hope to can some of mine next year. This time the chickens got all of the seeds this time. No sharing with the goats.
DeleteWinter squash [if everything goes well] are awesome. Ralph and I grow the Cushaw, Blue Hubbard and one called Potimarron. The Hubbard and Potimarron store exceptionally well.
ReplyDeleteWe have a lot of it frozen in our deep freeze and it is so useful. The Potimarron is a French variety that is the best I have ever tasted. The sad thing is it is a bit hard to find seed. It will grow almost anywhere and I grew it by my barn [pre Ralph days] It does take up space and will ramble. I let it grow in an area I didn't need to maintain. I just dug a 3 foot square patch of dirt for it and then planted 3 plants. 23 squash later. Oh Ralph asks if you have tried Pennsylvania Crook Neck Squash?
God Bless you both
We haven't tried the Pennsylvania squash. We really like the Cushaw and Buttercup.
DeleteEarly this past summer, for some reason, my zucchini plant died off before it got very for along. I thought that I would have to go without my wonderful chocolate zucchini bread this winter. Then I read a post on one of the web sites that said that very young winter squash could be shredded and used as a substitute for zucchini. My kabochia winter squash was still trying to grow new squash as our short season was ending here in Wyoming. I picked some of the young squash that my fingernail could still easily break, removed the seeds that were beginning to form, and used the shredded squash in muffins. This worked just fine. I thought that if your plants begin to dye off or you have young squash that won't have time to ripen this might be a way to still get some food from the plants.
ReplyDeleteThanks for the idea. I wonder if I shredded the squash if it would still make a good pie? I do like to try to use all I can. Thanks again.
Delete