#butternutsquash — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #butternutsquash, aggregated by home.social.
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Aldi Is Lowering Prices This Fall—Here’s Everything We Know
Grocery shopping has become an increasingly expensive errand. You can clip coupons, seek out the cheapest grocery stores…
#Germany #DE #Europe #EU #Europa #Aldi #butternutsquash #everydayprice #Groceryshopping #Honeycrispapples #Süd&Nord
https://www.europesays.com/germany/97374/ -
RE: https://kolektiva.social/@DoomsdaysCW/115719435983065612
This is the recipe from #SeanSherman involving both #ButternutSquash and fried #SageLeaves ! It was delicious!
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RE: https://kolektiva.social/@DoomsdaysCW/115719435983065612
This is the recipe from #SeanSherman involving both #ButternutSquash and fried #SageLeaves ! It was delicious!
-
RE: https://kolektiva.social/@DoomsdaysCW/115719435983065612
This is the recipe from #SeanSherman involving both #ButternutSquash and fried #SageLeaves ! It was delicious!
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RE: https://kolektiva.social/@DoomsdaysCW/115719435983065612
This is the recipe from #SeanSherman involving both #ButternutSquash and fried #SageLeaves ! It was delicious!
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RE: https://kolektiva.social/@DoomsdaysCW/115719435983065612
This is the recipe from #SeanSherman involving both #ButternutSquash and fried #SageLeaves ! It was delicious!
-
I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!
#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves
"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.
Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepperInstructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet
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I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!
#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves
"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.
Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepperInstructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet
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I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!
#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves
"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.
Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepperInstructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet
-
I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!
#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves
"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.
Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepperInstructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet
-
I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!
#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves
"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.
Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepperInstructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet
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New York gardener says these 3 signs matter more than size when picking butternut squash https://www.allforgardening.com/1933828/new-york-gardener-says-these-3-signs-matter-more-than-size-when-picking-butternut-squash/ #ButternutSquash #GardeningNewYork #NewYork #WinterSquash #youtube
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New York gardener says these 3 signs matter more than size when picking butternut squash https://www.allforgardening.com/1933828/new-york-gardener-says-these-3-signs-matter-more-than-size-when-picking-butternut-squash/ #ButternutSquash #GardeningNewYork #NewYork #WinterSquash #youtube
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Little squash is growing.
#Pumpkin #Squash #ButternutSquash #Garden #Homestead #Growing
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Little squash is growing.
#Pumpkin #Squash #ButternutSquash #Garden #Homestead #Growing
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Little squash is growing.
#Pumpkin #Squash #ButternutSquash #Garden #Homestead #Growing
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Little squash is growing.
#Pumpkin #Squash #ButternutSquash #Garden #Homestead #Growing
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Little squash is growing.
#Pumpkin #Squash #ButternutSquash #Garden #Homestead #Growing
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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 :)
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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 :)
-
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 :)
-
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 :)
-
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 :)
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Home gardener says ‘the garden belongs to the squash now’ after vines stage a takeover https://www.allforgardening.com/1922671/home-gardener-says-the-garden-belongs-to-the-squash-now-after-vines-stage-a-takeover-3/ #ButternutSquash #garden #SquashVines #TheBorg
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Home gardener says ‘the garden belongs to the squash now’ after vines stage a takeover https://www.allforgardening.com/1922671/home-gardener-says-the-garden-belongs-to-the-squash-now-after-vines-stage-a-takeover-3/ #ButternutSquash #garden #SquashVines #TheBorg
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Home gardener says ‘the garden belongs to the squash now’ after vines stage a takeover https://www.allforgardening.com/1922658/home-gardener-says-the-garden-belongs-to-the-squash-now-after-vines-stage-a-takeover-2/ #ButternutSquash #garden #gardener #gardening #SquashVines #TheBorg
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Home gardener says ‘the garden belongs to the squash now’ after vines stage a takeover https://www.allforgardening.com/1922658/home-gardener-says-the-garden-belongs-to-the-squash-now-after-vines-stage-a-takeover-2/ #ButternutSquash #garden #gardener #gardening #SquashVines #TheBorg
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After a few days away, a gardener returns to an overflowing harvest of summer produce https://www.allforgardening.com/1918208/after-a-few-days-away-a-gardener-returns-to-an-overflowing-harvest-of-summer-produce-2/ #BackyardGarden #BananaPeppers #Beans #ButternutSquash #ChiliPeppers #FreshProduce #garden #gardener #gardening #harvest #PaisleyStokes
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After a few days away, a gardener returns to an overflowing harvest of summer produce https://www.allforgardening.com/1918208/after-a-few-days-away-a-gardener-returns-to-an-overflowing-harvest-of-summer-produce-2/ #BackyardGarden #BananaPeppers #Beans #ButternutSquash #ChiliPeppers #FreshProduce #garden #gardener #gardening #harvest #PaisleyStokes
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Cicada Season
Hello Friends!
whirligig zinnias with bumblebeeHaving 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 -
Cicada Season
Hello Friends!
whirligig zinnias with bumblebeeHaving 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 -
Cicada Season
Hello Friends!
whirligig zinnias with bumblebeeHaving 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 -
Cicada Season
Hello Friends!
whirligig zinnias with bumblebeeHaving 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 -
Cicada Season
Hello Friends!
whirligig zinnias with bumblebeeHaving 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 -
Gardener worried giant butternuts got too big, but leaving them longer means winter-long storage https://www.allforgardening.com/1909203/gardener-worried-giant-butternuts-got-too-big-but-leaving-them-longer-means-winter-long-storage-2/ #ButternutSquash #garden #gardener #gardening #WinterSquash
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Gardener worried giant butternuts got too big, but leaving them longer means winter-long storage https://www.allforgardening.com/1909203/gardener-worried-giant-butternuts-got-too-big-but-leaving-them-longer-means-winter-long-storage-2/ #ButternutSquash #garden #gardener #gardening #WinterSquash
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Korea’s summer squash trick may outsmart the insects wrecking zucchini gardens https://www.allforgardening.com/1906084/koreas-summer-squash-trick-may-outsmart-the-insects-wrecking-zucchini-gardens/ #ButternutSquash #CucurbitaMoschata #CucurbitaPepo #garden #gardening #SquashVineBorers #SummerSquash #ToetBatPut #VineBorers #zucchini
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Korea’s summer squash trick may outsmart the insects wrecking zucchini gardens https://www.allforgardening.com/1906084/koreas-summer-squash-trick-may-outsmart-the-insects-wrecking-zucchini-gardens/ #ButternutSquash #CucurbitaMoschata #CucurbitaPepo #garden #gardening #SquashVineBorers #SummerSquash #ToetBatPut #VineBorers #zucchini
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Same seed packet, same growing conditions… different shapes? #growyourown #butternutsquash #allotment #gardening
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Same seed packet, same growing conditions… different shapes? #growyourown #butternutsquash #allotment #gardening
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Same seed packet, same growing conditions… different shapes? #growyourown #butternutsquash #allotment #gardening
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Same seed packet, same growing conditions… different shapes? #growyourown #butternutsquash #allotment #gardening
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Same seed packet, same growing conditions… different shapes? #growyourown #butternutsquash #allotment #gardening
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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!
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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!
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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!
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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!
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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!
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Butternut Squash Cake
This cake bakes up moist with warm squash flavor and a soft crumb. It feels cozy without being heavy.Great with coffee or as an easy dessert.
✨ Comment RECIPE and I’ll send it to you. ✨
Plain slice or light glaze 😄👇
https://www.binkysculinarycarnival.com/butternut-squash-cake/#butternutsquash #homemadecake #bakingideas #foodblogger #binkysculinarycarnival
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✨ Comment RECIPE and I’ll send it to you. ✨
Would you serve this with dinner or meal prep it for the week? 😄👇
https://www.binkysculinarycarnival.com/air-fryer-butternut-squash/#airfryer #butternutsquash #fallsides #easyrecipes #homecooking #fromscratch #foodblogger #binkysculinarycarnival https://mastodon.social/@BinkysCulinaryCarnival/116615060438031356
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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!
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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!
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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!
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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!
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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!
