It feels like 457 days since I last wrote about my garden. I’m back now and starting to feel like myself again and that’s a very good thing. So let’s talk about squash I harvested yesterday, shall we?
Our Western Washington squash patch did pretty well this year all things considered {shade, tiny growing area, a puggle dog digging up the area constantly} and I’m pleased with the results.
It’s not the size of the garden that matters, but rather what you can eek out of a space. Or at least that’s what I keep telling myself while we are here at this house anyways. This year we ended up with 3 pretty good sized hubbard squash, 6 buttercup squash {which happen to be excellent for roasting} and one gold nugget squash.
Squash… it’s what’s for dinner. 😉
Have a great day everyone,
~Mavis
Mistie says
I have 2 questions for you Mavis, if you don’t mind…
1. How do you cook your squash?
2. how do yiu store your squash sonit lasts through the winter, if needed?
Mavis Butterfield says
Hi Mistie,
I usually cut my squash in half, remove the seeds, brush a little butter on the insides and bake it in the oven at 350 degrees until tender. We store the squash in the garage until we are ready to use it. Last year the butternuts lasted until early April. Hope that helps.
Leslie says
Spaghetti squash lasts in my (Portland, OR) basement until the next harvest, some years! Warmer summers tend to cut that time back by a few months.