![]() Bake it with a little water until tender. Once you cut through it, the rest is easy. The most important thing is to have a big, heavy-duty knife. I would compare the density to acorn squash. It is not quite as hard as butternut squash though. It is the first step in making skillet buttercup squash with bacon.īuttercup squash can be tough to cut. ![]() Baking softens winter squash to be used in so many ways. Winter squash can be comforting, warming, and filling. It is time to warm up from the inside as the frosty chill arrives. Soon the landscape will be grey-brown empty trees speckled with an occasional evergreen. A cold wind blows the remaining leaves from the trees. Winter is still a few weeks away and yet the season is showing its signs. The edible flowers are usually eaten battered and fried.The first freeze came early. You can bake the flesh of the squash with the skin on or off, in cubes, wedges, or entire halves. Seeds can be rinsed, dried, and roasted with oil and salt for a tasty and healthy snack. Cut the squash in half from top to bottom and scoop out the seeds. ![]() To prepare, first remove the stem, if present. Prepare: Usually roasted, baked, or pureed into soups. Before use, allow them to rehydrate in a bowl of hot water. You can also pickle or brine winter squash for a tasty treat. Blanch thin strips, then dehydrate in an oven on low or use a dehydrator. Pack jars with the squash, a splash of lemon juice, and fill each jar to within a half inch of the top with the leftover blanching liquid. A safer way to preserve is by dehydration. Cut into 1″ cubes and blanch for a few minutes. Canning should be done only by experienced canners, since winter squash’s density makes it hard to heat evenly, posing a safety risk. If canning, you must use a pressure canner. Preserve: A cooked puree of winter squash will freeze well. Rub the oil onto the surface, then buff off until there is only a light shine and no greasy feel. First wash the fruit, then dry thoroughly. Once cured, winter squash will keep for several months at 50–60☏ in an area with low humidity and good ventilation. To further extend shelf life, you can try buffing the outer skin with a light vegetable oil. To cure indoors, store in a dry, well-ventilated and warm (80☏) area for 3–5 days. Curing can be done in the field, allowing cut fruits to dry in the sun, covering them overnight if temperatures drop below freezing. Only mature and cured fruits will store well. Storage: Store in a cool, dark, dry place for later use. Light frosts will kill foliage and usually not damage the mature fruits, so you can usually wait until after the first light frost to make finding and harvesting of fruits easier in a large plot. Harvest: Cut fruits from the stem at least 1″ from their tops before the first heavy frost of the season or when fruits have developed tough skin and vines are beginning to die back. Handle fruits very gently. When the fruits begin to form, you can use old cut-up pantyhose to make a sling for them and keep their weight supported! You’ll need to train the plant up the trellis yourself, weaving vines through the openings or using a loose loop of twine to tie them of. Support: Use a trellis to keep vines off the ground and save space. Mulching: Use mulch to moderate soil temperature and conserve soil moisture in dry or hot climates. Compost tea can also be applied as a foliar spray. Applications of alfalfa meal, feather meal, ground oyster or eggshells, green sand, and kelp meal can be useful in providing trace minerals.įoliar: Foliar sprays of manganese, boron, and magnesium will provide these essential nutrients to plants grown in poorer soils. Sidedress with compost tea 1–2 times per month. Avoid high nitrogen fertilizers because soil that is too rich in nitrogen will result in excessive foliage production. Plants will benefit from regular feeding every 2–3 weeks during the growing season. Nutrients: Requires high levels of nutrients. As fruits near maturity, you should reduce watering to prevent rot. Wilting during the hottest parts of the day is normal. If your plant looks wilted early in the morning, it’s a good idea to water deeply as soon as possible. Maturing plants need regular water and grow best in consistently moist soils. Seedlings must be kept moist, but take care not to overwater. Water: Requires moderate to high levels of water.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |