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#butternutsquash — Public Fediverse posts

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  1. The pumpkins are branching out and taking over the garden. They're welcome to.

    From what I've seen, all of them are butternut squash, none Hokkaido. I think we'll have enough to open a roadside stall or something :)

    #Pumpkin #ButternutSquash #Garden #Homestead

  2. Cicada Season

    Hello Friends! 

    whirligig zinnias with bumblebee

    Having reached Lughnasadh and Lammas, halfway between the Summer Solstice and the Autumn Equinox, we are moving into late summer and fair and sweet corn season. I’m not much of a fair goer, I like the concept, but the crowds are too much for me. If I go to the State Fair in St Paul—The Great Minnesota Get Together—I have to really pump myself up for it. And I somehow inevitably end up going on what turns out to be the hottest day of the fair. As a result, I have not been in years and years. I kind of want to go, and maybe I will—next year. That way I will have time to prepare myself.

    We do have a little Lammas celebration at my house though since the local sweet corn shows up here around August first. James has not had time to cook the sweet corn we bought Saturday, but he did make cornbread-blueberry waffles for breakfast this morning. Soon we will have some proper corn dish. I have a recipe for corn fritters I want him to try out this year. I really wish I could grow my own corn (I have tried many times!) but the forking squirrels make it impossible.

    It is also cicada season here. We don’t get those big hatchings like they do in other parts of the United States, we just have the run-of-the-mill annual cicadas buzzing in the trees and bushes. I love their noise even if seeing them alive freaks me out every time because they are so huge and I don’t immediately recognize what the big bug is because they don’t make it habit to leave the shrubbery. Once I realize who the critter is, I relax and greet them joyfully. Maybe one of these days my initial eek! reflex will go away because it must be quite a blow to the insect’s self-esteem to have me eeking at them before apologizing and saying hello.

    I heard the first cicada a little over a week ago, and then everything went silent during our last brutal heat dome (Last Sunday it was 99F/37C and then Monday it was 100F/38C. The dew point that morning was 81F/27C, which tied for second highest dew point on record. Thankfully the dew point had dropped several degrees before the temperature shot up.) from cicadas to crickets to birds and people, silently enduring. Even the raccoons left us alone (The little effers have since returned and now I have to bring my culinary ginger I am growing in a pot on the deck indoors at night so they don’t dig it up again).

    The poor chickens, who don’t have sweat glands, dug themselves deep wallows in the dirt beneath the elderberry and splooted in their holes, panting and moving as little as possible.

    Nanny and Baba, cooler chickens now and 4 months old!

    The garden suffered greatly. Everything drooped. We were so hot and dry (Friday it rained 1.5 inches/3.8 cm!) and I couldn’t water everyone enough. We tried and most everyone managed to pull through except the skunk, scarlet runner and Hidasta pole beans. They died before barely producing any beans. And the butternut this year is puny and sad and at this point is not likely to produce a single squash. The volunteer pumpkin managed to pull through and the long pie pumpkin, which has a small pumpkin the size of a softball, is not quite dead. The green striped cushaw however, reveled in the heat; a surprise because the dinner plate-sized leaves drooped alarmingly. There are three vines and between them four or five squashes. One of them is as large as a child’s head!

    This is the first year I have grown green striped cushaw. They are a winter squash that can reach up to 20 pounds/9 kg. They are resistant to squash vine borer and powdery mildew and, unlike most other squashes, appreciate warmer weather. Their origins seem to be disputed. Monticello says they are from the West Indies while Wikipedia says they originated in southern Mexico. I have also seen some say they originated with Native Americans in the southeast United States. Maybe it is all true because the squash has been grown for around 8,000 years and plants and people move around and change. Cushaws are a versatile squash and can substitute for pumpkin. If we end up liking their flavor, I’m thinking I might give up growing pumpkin and go all in on cushaws.

    And if summers continue to be like this one, I might need to find a butternut substitute as well. I am saddened by that thought because I love butternut squash. However, if you know of a good butternut substitute I could try that is heat tolerant, please let me know!

    There is not much to do in the garden this time of year besides keep things weeded and watered and harvest the fruits of my labor from earlier in the season. I am almost done pruning out the raspberry canes that fruited this year so the canes that will fruit next year have plenty of room to grow. And I did plant kale, turnips, Swiss chard, winter radish, cabbage and kohlrabi for fall harvesting. I’ve not had much success in the past with fall harvests, but I keep trying and maybe will get it figured out through trial and error. With fall lasting well into the end of October these days late season vegetables have more of a chance to make it to maturity.

    But really, it’s the part of the growing season where I’m kind of tired and find motivating myself to do any large garden projects a challenge. The days are noticeably shorter and the energy of spring and early summer is waning. There will be plenty to do in the weeks to come—the aronia is starting to purple and the elderberries will soon follow, the Kentucky wonder beans are covered in flowers, the tomatoes are tomatoing, the lemon cucumbers are almost ready to start picking, and the lima beans and black-eyed peas are both lush and covered in flowers. But for now, it is good to be able to sit back and take a few breaths, relax for a week or two, and gather my energy before the mad rush to the end of the growing season begins.

    #butternutSquash #cicadas #greenStripedCushaw #heatDome #LammasLughnasad #plantingForFall #poleBeans #pumpkins #sploot #StateFair #sweetCorn
  3. My beautiful mess of a #HomeGarden . Leaving some #WildStrawberries and other flowers there to attract #pollinators. The #ButternutSquash is a wash, but I have #JapaneseCucumbers and #SummerSquash almost ready to plant. I dug up the #SweetPotatoPlant, which did produce a teeney weeney potato, but not worth the space (and wasn't doing well). However, the #BlackOilSunflowers and #HopiBlueCorn are doing quite well (and I have more to plant), and so are the #AnasaziBeans!

    #HomeGardening #GYO #SolarPunkSunday

  4. First two #HopiBlueCorn sprouties have appeared! (I started them in sterile medium to get a head start). Just planted four more today. A few #ButternutSquash and #Sunflower seedlings are almost ready to go outside. Working on sprouting some #CaveBeans as well. #FourSisters are happening this year!

  5. 8 Tom Valenti Recipes That Celebrate the Late Chef’s Rich, Homey Cooking

    Credit: Food & Wine / Photo by Brie Goldman / Food Styling by Shannon Goforth / Prop Styling by Breanna Ghazali The influential chef Tom Valenti died in April 2026 after “…
    #dining #cooking #diet #food #Cooking #ButternutSquash #celebratedkitchens #CookbookAuthor #RestaurantGuySavoy #TomValenti #worldtradecenter
    diningandcooking.com/2589489/8

  6. Curried #ButternutSquash and #Cauliflower Stew

    By Nancy Macklin, RDN,
    Oct 3, 2022

    Prep-time: 25 MINUTES / Ready In: 45 MINUTES
    Makes 8 cups stew + 4 cups rice

    "Whip up this colorful curry stew when squash season is in full swing. Cubes of sweet butternut squash get mouthwateringly tender as everything simmers on the stove and cauliflower rice absorbs the fragrant flavors of the Indian-inspired broth. Green bell peppers, carrots, and spinach add extra veggie goodness, while cilantro and fresh lime juice, added just before serving, brighten things up. Ladle a hearty portion over a bed of brown rice and enjoy a comforting meal that warms you up from the inside out.

    Tip: To avoid going overboard on saturated fat, make sure to use refrigerated coconut milk beverage and not canned coconut milk for this recipe.


    Ingredients

    1 cup chopped onion
    1 cup chopped green bell pepper
    ½ cup chopped carrot
    4 cloves garlic, minced
    2 cups low-sodium vegetable broth
    4 teaspoons curry powder
    2 cups unsweetened coconut milk beverage
    1¼ lb. butternut squash, cubed
    1 10- to 12-oz. package fresh cauliflower rice
    1 5- to 6-oz. package baby spinach
    2 tablespoons lime juice
    ¼ cup chopped fresh cilantro
    Sea salt, to taste
    Freshly ground black pepper, to taste
    4 cups hot cooked brown basmati rice
    Lime wedges, sliced jalapeño peppers, and/or fresh cilantro (optional)


    Instructions

    In a 5- to 6-quart Dutch oven cook onion, bell pepper, carrot, and garlic over medium 4 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add curry powder; cook and stir 30 seconds. Add the remaining broth, the coconut milk, squash, and cauliflower rice. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until squash is very tender.
    Transfer 2 cups of the stew to a small blender or food processor. Cover and blend until smooth; return to pan. Stir spinach into stew; cook 2 to 3 minutes or until spinach is wilted and tender. Stir in lime juice and cilantro. Season with salt and black pepper.
    Serve stew over basmati rice. If desired, serve with lime wedges, jalapeño peppers, and/or cilantro."

    forksoverknives.com/recipes/ve

    #SolarPunkSunday #ForksOverKnives #VeganRecipes #Recipes

  7. Here’s the 4th page of my new art project, an Illustrated Journal—my art & notes celebrating the little things in everyday life. I like how my color scheme on this page naturally gravitated toward early Fall colors! See more on my blog post paulaborchardt.substack.com/p/

    #ArtAdventCalendar #art #illustration #watercolor #painting #sketchbook #blog #blogging #Tucson #SonoranDesert #ButternutSquash #JaneGoodall #Apple #Cottonwood #Autumn #FallFoliage

  8. 8 Mediterranean Diet Foods Perfect for Cozy Fall Meals

    As November gets underway, bringing a chill in the air and a craving for cozier meals, it’s the perfect time to embrace the Mediterranean diet in a way that celebrates the…
    #dining #cooking #diet #food #MediterraneanDiet #ButternutSquash #GettyImages #healthbenefits #Mediterranean #mediterraneandietfoods #mediterraneansea #themediterraneandiet
    diningandcooking.com/2383309/8

  9. Picked all the winter squash today. 41 acorn squash that weighed 52 lbs / 23.5 kg. 8 butternut squash 17 lbs / 7.7 kg. Not all the acorn are probably ripe enough but they'll used up first. They were all washed and sprayed with white vinegar and sitting somewhere warm for a couple of weeks before they go off to the cold place.

    #gardening #squash #harvest #October11 #garden #WinterSquash #AcornSquash #ButternutSquash

  10. 5 Signs Your Butternut Squash are Ready for Harvest

    After growing butternut squash for nearly 20 years, I’ve found several signs for when to harvest butternut squash. If you get the timing right and cure the squash properly, you’ll have richly flavored squash that can last 6-9 months at room temperature!

    Written byBecky
    September 1, 2024
    Updated
    September 20, 2025

    Excerpt: "Signs your Butternut Squash are Ready for Harvest

    #1 Color – Tan or burnt orange with little to no green remaining

    When butternut squash first form they are a light green color with white streaking. As the squash begin to mature, the green lightens as it starts to fade to tan.

    Finally, the butternut squash is fully mature when it’s entirely tan or burnt orange in tone. The color will be deep and rich.

    The best case scenario is to wait until ALL the green is gone. However, some varieties like Waltham Butternut Squash often have green streaks near the stem for a long time after it looks ready.

    If you can wait a bit longer to harvest that is ideal. It is not ready to eat until all the green is gone. But if you have lots of wet, cool weather in fall or a frost is imminent, then harvest even if there are some green streaks near the stem."

    theseasonalhomestead.com/5-tip

    #SolarPunkSunday #Harvesting
    #Gardening #GrowYourOwn
    #FrostWarning #ButternutSquash
    #FoodSecurity #Harvest

  11. And now I know...! (This is my first year growing butternut squash.)

    Can Butternut Squash Survive Frost? Protecting Your Crop From Cold Damage

    As temperatures drop in fall, a common concern for home gardeners is whether their unharvested butternut squash can survive frost. While butternut squash vines are quite sensitive to frost, the fruit itself is surprisingly hardy when it comes to cold temperatures. With some simple protective measures, you can increase the odds of your beloved butternut squash thriving through frosty nights.

    June 23, 2024 by Robby

    "Harvest squash showing mature tan rinds since these ripen off-vine if frost damages vines. Underripe green squash won’t continue ripening easily."

    stonepostgardens.com/can-butte

    #SolarPunkSunday #Harvesting #Gardening #GrowYourOwn #FrostWarning #ButternutSquash #FoodSecurity #Harvest

  12. For This Seasonal Aldi Find, I Show up When the Doors Open

    We’re all in a whirlwind of pumpkin spice right now, and while some lean into PSLs and creative (and sometimes questionable) flavor mashups, my mind goes to warming, nostalgic autumnal din…
    #dining #cooking #diet #food #RecipeTopics #aldi #ButternutSquash #cheesesauce #macaroniandcheese #Recipes #RecipesTopics #simplyrecipes #WinterSquash
    diningandcooking.com/2280644/f