We bring in wagons full of squash and pumpkins every fall. Our 2009 yield is especially heavy. The seeds were planted in Jordan's field, one of the best on the farm. The vines stayed healthy throughout the growing season, producing larger than usual fruit. Pollination was excellent thanks to plenty of honey bees from McCormack Apiaries.
Wednesday before Thanksgiving was moving day, transferring the squashes...approx. 50 bushel bins plus some big ones on the floor...from the greenhouse to the basement of the farmhouse. To save energy, the greenhouse furnace has been turned off.
Cucurbita moschata have solid stems and vines. They have the longest storage potential of all squashes. Mature, disease-free fruits will keep all winter. Flesh is moist and bright orange, probably the smoothest of all squashes.
Butternut squash is probably the most common variety. The seeds are in the bulb at the blossom end. The cylindrical part next to the stem is solid squash. Because its tan skin is so smooth, many people peel it rather than baking it in the skin. A y-peeler simplifies this task. If you don't own one of these kitchen gadgets, add it to your Christmas wish list.
This butternut was harvested in 2006, stored in our basement, then displayed in Fall, 2007, as an example of the long storage potential of squash. Squash should not be refrigerated; ideal storage is 50-55 degrees, 50-75% humidity and good air circulation. Check each fruit regularly, and if you notice a blemish, just remove it and bake the squash.
Neck pumpkins are large butternuts, same beautiful tan skin and same moist orange flesh. It was served at the 54th Annual Farm-City Banquet, a meal prepared by Big Knob Grange using meat, vegetables and fruit produced in Beaver County. Do not be frightened by the size. One squash lover reports the he cuts off the amount he wants to use, covers the end tightly with plastic wrap, and stores what remains in a cool place. He continues this over about a month, until it is consumed.
Long Island Cheese is another Cucurbita moschata. A 13.5 pound beauty fell down the steps while unloading from Beaver Farmers' Market on Saturday, so I cut it in half, removed the seeds and strings, and baked it. The result is 5 quarts of deep orange squash...perhaps destined to be soup.
Pumpkins and squash are eaten by many people throughout the Americas. One customer asked for a pumpkin like they grow on her island. La Estrella, our newest squash, seems to be the one she wanted. She and her sister told us to "keep growing this one because you got it right." They eat it as a vegetable or make soup. Developed by Dr. Don Maynard at the University of Florida, it can be called Calabash, Auyama, Winter Calabasa, Ayote, Calabaza, Zapallo or Latino Pumpkin. Its green and tan marbled skin holds a very dense orange squash. When choosing La Estrella it is easy to find one that feels heavy for its size. Our squash and many other products can be found at:
Beaver Farmers' Market
Saturdays, 10 am - 1 pm
December 5, 12, 19, 2009
Courthouse parking lot @ 4th & Market Streets
Fresh evergreen wreaths, apples, baked goods, beets, broccoli, cabbage, carrots, cider, kale, leeks, lettuce, mustard, onions, potatoes, spinach, swiss chard, winter squash, turnips.