Autumn Beauty & Bounty

 What an absolutely perfect, gorgeous autumn day this has been! I thought yesterday was super nice, but today topped that! I got caught up in sunshine and comfort after lunch and fell asleep in my recliner on the porch. So relaxing. The bang of a distant dump truck's body slamming down jarred me back to consciousness, and I managed to get a little more work done before my back let me know it was time to quit. Not that I'm doing anything very strenuous. I have been gradually changing my porch over from summer to fall, so all the plants are inside, and I used some branches I'd lopped off around the back lawn, to support a string of fairy lights. I like to have something out there this time of year and through the winter so it doesn't look so barren.  I enjoy them twinkling in the darkness, and since they are solar powered, they are low maintenance. These photos are of my back lawn as the sun dropped behind the hill. There is a distinct chill in the air as soon as t he sun drops out of sight.

One thing I noticed today while I was outside was the little red lady bugs. This time of year they are everywhere. I'd found a few on windows in the house this past week - and I'm sure one or two probably hitched a ride in with me today as I was going in and out. They really aaren't harmful, but in their half-dormant state this time of year, they blindly fly into people or drop unceremoniously onto us - or sometimes into our coffee or tea. Attracted to anything warm, I suppose. It is very irritating, but I use a "catch and release" technique with a piece of paper to scoop them up and then release them outside.

This is also pumpkin (or squash) season! I recently had this very interesting article from Susan Socks, of Cabot.  Susan and her family operate a farmstead on Urban Road. She's the Garden Goddess, and  you can find her on Facebook. She gave me permission to include her article here:

Squash Time

by Susan Socks of Garden Goddess Consulting and Gardening

GROWING SQUASH

Choose varieties that have a short growing season; in Vermont, some types such as butternut and giant pumpkin may not have enough time to ripen. Squash can be grown by planting seeds directly in the ground, starting seeds in pots indoors, or buying starts from a nursery.

In our region, the most common pest problem is cucumber beetle, and the most common disease problem is powdery mildew.

When squash is fully ripe, its skin hardens to the point where it is difficult to dent with a fingernail. To harvest, cut squash from the stems with loppers; if you tear it from the vine, the wound may rot.

For best storage, harvest before frost; frost damages the skin and shortens shelf life. To cure squash for storage, let it sit in a warm place with good air circulation for 10 days. Store squash at 50 F in a dark area. Well cured and well stored squash lasts 2-4 months, with some excellent storage varieties lasting 6 months.

FUN FACTS ABOUT SQUASH

The earliest evidence of squash domestication dates from 8000 years ago.

Wild squashes native to Central and South America are the ancestors of modern domesticated squashes.

Pumpkins are winter squash. There is no botanical distinction that makes a pumpkin a pumpkin…any hard-skinned, rounded squash might be called a pumpkin.

The current world record holder for largest squash is 2702 lbs, grown in Italy in 2021.

Most people eat squash flesh, but the seeds, blossoms, and leaves are also edible.

Prior to using pumpkins, turnips, swedes, and potatoes were carved for Halloween lanterns.

Most cultivated squash grown in the US are varieties within the species Cucurbita pepo, Cucurbita maxima, and Curcurbita moschata.

Curcurbita maxima includes buttercup, turban, candy roaster, and hubbard squashes. Curcurbita moschata includes butternut squash and pumpkins. Curcurbita pepo includes acorn squash, and yet more varieties commonly called pumpkins.

The genus Curcurbita includes winter squash, summer squash (such as zucchini), and gourds. The family Curcurbitaceae includes winter and summer squash, gourds, cucumbers, and melons.

MY FAVORITE SQUASH RECIPE

I love this recipe; it’s high in protein, gluten free, easy to make, and really really yummy! Any squash works, but I like to use New England Long Pie pumpkin, or any type of buttercup squash.

Squash custard, makes eight 1 cup servings

4 cups cooked pureed squash (must be velvety smooth)

2-3 cups sweet or sour cream (I use some of each)

1 ½ cups sugar

1 T molasses

4 eggs

1 t salt

2 t cinnamon

1 t ginger

½ t nutmeg or allspice

¼ t cloves

Heat oven to 425 F. Blend all ingredients till smooth, using a blender or food processor. Pour into two 9” round cake pans. Bake at 425 F for 15 minutes, then reduce heat to 350 F and bake 35 minutes. Let cool for several minutes, then refrigerate at least 1 hour (overnight is best).

Susan Socks

Socks Family Farm

Home of Garden Goddess garden & homestead consulting, Socks Family Farm products, and farmstay camping

Enjoy the beautiful autumn weather and all the wonderful fresh produce available as harvest season continues in full swing. Stay well and be happy!