We finally broke into the last of our storage squash. This one wasn't a squash (technically) but a Marina di Chioggia pumpkin. We made delicious baked pumpkin "sandwiches", and they were just as good (or perhaps maybe a little sweeter) than they were back in November. We tend to hoard our storage crops (except onions, we eat them like crazy) which I am sure stems from some sort of primal instinct. I treat them like gold in a vault all winter. 
Come April, the sprouts are sprouting full of promise and it's time to eat up our winter stores. So it's down to the freezer to eat up those delicious sunny tomatoes, & sweet berries. And over to the pantry to crack open those mason jars stuffed with salsas and tangy pickles. Really, though it is just an effort to make room for future harvests, so here's to it!
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2 comments:
Two comments:
1) What storage method are you using to ensure such long lived produce?
2) Can I get some seeds from that pumpkin? LOL! Oh, also (so I guess that would be 3) would it make good pumpkin pie?
Thanks!
1) Squash likes to be around 55 degrees and doesn't like to have temperature fluctuations. We keep our house on the cool side, and our best keepers were stored right on the kitchen floor. A spare room that stays cool or dry basement would also work.
2) Seeds? Sorry, they've all been roasted and eaten! And as for the pie, I haven't tried it personally. The flesh is dry and flaky so I generally treat it like a potato: sliced, grilled, fried, etc. I would love to see what it would do in a pie, though, because the flavor is really great on them.
We'll just have to wait until September, though! Thanks for your post! -Jean
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