November 2012 Newsletter

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We love winter squash, and you can probably tell by how many varieties we have available on our site. Fortunately, this is the perfect time of year to enjoy winter squash, and since there are so many ways to eat it we never get tired of it.

First of all, growing squash in your garden during the growing season is a great way to hold on to some of that garden-fresh taste well into fall and winter. Winter squash is practically food storage in itself, with a hard, protective rind and long shelf-life. Stored in the right conditions, winter squash can last for weeks–even months! Keep squash in a cool place to help it last longer (a temperature of about 55F is ideal for most winter squash). By growing winter squash, you’ll have a taste of your garden even in the midst of winter weather.

There are many ways that you can use your favorite varieties of winter squash. The simplest way is to cut it in half, remove any seeds, and cook in either the oven or microwave. You can also enjoy squash as an ingredient in soups, pies, and all kinds of other recipes.

You probably know how delicious pumpkin seeds can be when you roast them, but did you know that you can do the same with other winter squash seeds? Try preparing them as you would pumpkin seeds, and you might even find that you prefer them over tradition pumpkin seeds!

Gardening Question of the Month

Q: I want to keep some herbs indoors during the winter. What should I do to keep them alive and healthy?

A: First, be sure that you place the plant in a spot where it will get the required amount of light for the variety. Remember to keep it watered–usually a good watering once a week is sufficient for many herbs. Be sure not to water too often–if the soil is too moist, you could end up with fungus gnats or other issues with your herbs. You may also want to fertilize the plants periodically to help them stay healthy.

November Recipe

Winter squash is delicious, nutritious, and can even be quick and easy to prepare.

Super Easy Winter Squash

1 small winter squash, cut in half with seeds removed
Butter, salt, and pepper, to taste
You have two choices for cooking the squash:
MICROWAVE PREP: Place squash halves upside-down in a microwave-safe dish. Add some water to the bottom (about 1/2 inch), then cover with plastic wrap. Cook for about 5-8 minutes, depending on size (check tenderness and cook for longer if needed). Remove from microwave and add salt, pepper, and butter to taste.
OVEN PREP: Place squash halves upside-down on a cookie sheet and bake at 400F for about 50 minutes (check tenderness and cook for longer if needed). Remove from oven, then add salt, pepper, and butter to taste.

The post November 2012 Newsletter appeared first on Hometownseeds Blog.

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