Newsletter
October 2009
Fall Garden Tips
Now that the dog days of summer have passed, it's time to start thinking about a few fall gardening chores. Fall is the perfect time to plant your spring bulbs, divide perennials as well as move your houseplants and herbs indoors.
- Herbs Indoors
- Fall doesn't mean you have to forego fresh herbs; simply bring them indoors! Not all herbs will grow indoors, so be sure to read up and then select the appropriate varieties such as thyme, rosemary or even parsley. It is important that they receive enough sunlight, so place them in a location that receives approximately 6 hours of sunlight. Remember, some herbs will require less sunlight. During the fall and winter months, your herbs won't require as much water; however, misting will keep them happy!
- Move Houseplants Indoors
- Don't wait until you start getting a frost to move your houseplants indoors. You will want to bring them indoors when the outside temperature is similar to that of your inside temperature. Basically, if you are comfortable leaving the windows open, then it might be a good time to go ahead and start acclimating your plants back to the indoors. While your plants were outdoors, it's possible they acquired pests such as ants. To get rid of pests, treat with a mild insecticide. It is also a good idea to wash the leaves of your houseplants with a mixture of mild soap and water. As with your herbs, most houseplants will not require as much watering during the colder months.
- Divide Perennials
- Approximately 6 weeks before the first hard freeze is expected is a good time to think about dividing some of your crowded spring perennials. It is a good idea to know your plants though since not all perennials need to be divided.
- Planting Bulbs
- Fall is the perfect time to plant your spring bulbs like Tulips and Daffodils. Now is also the perfect time for bulb feed or bone meal.
- Digging up Bulbs
- Just after the first hard freeze, it's time to dig up summer bulbs such as gladiolus. As always, get to know about your bulbs or plants first.
The Definition of Squash:
The fruits of various members of the gourd family, which fall into two classifications, summer squash and winter squash.
- Winter Squash
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Winter Squash is what we carry at The Farmer’s Basket at this time of the year. Although there are more than a dozen varieties, we will talk today about three; Butternut, Acorn and Spaghetti.
Winter squash matures on the vine and develops an inedible, thick, hard rind and tough seeds. Winter squash can be cut in halves or pieces.
Dress any cooked winter squash with butter and herbs, a cream sauce, cheese sauce, maple syrup and nuts, marinara sauce or stewed fruit.
Squash pulp is also used for pies and may be prepared in casseroles, soufflés, pancakes, and custards.
Preparing Squash:
Too cook them, first remove fibers and seeds. Wash the exterior of the squash just before using. The seeds are scooped out before or after cooking. Then bake, steam, or boil the squash.Using Water When Cooking Squash:
When water is used in cooking the squash, the quantity of water should be kept small to avoid losing flavor and nutrients.Peeling Squash:
Because this rind makes most squash difficult to peel, it's easier to cook the unpeeled squash, and then scoop out the cooked flesh.Cutting Squash:
Acorn and butternut squash are frequently cut in half, baked, and served in the shell. To cut in half, grasp the squash firmly and use a sharp knife to slice through to the center. Then flip and cut the other side until the squash falls open. Remove and discard the seeds.To Bake:
Using a whole (1 to 1 1/2 pound) winter squash, pierce the rind with a fork and bake in a 350-degree oven 45 minutes.Boil or Steam:
Cut into quarters or rings 25 minutes or until tender. Boil or mash winter squash just as you would potatoes. Or add peeled squash cubes to your favorite soups, stews, beans, gratins and vegetable ragouts.To Microwave:
Place halves or quarters, cut side down, in a shallow dish; add 1/4 cup water. Cover tightly and microwave on HIGH 6 minutes per pound. Whole Squash - Poke squash all over with a fork. Microwave the squash at full power (High) approximately 5 to 10 minutes (depending on size of squash).Testing Squash for Doneness:
Test for doneness by piercing with a fork. Fork should easily pierce peel and flesh. Let sit until cool enough to handle, cut in half lengthwise, scoop out seeds (if needed), and proceed with recipe or eat. - Acorn Squash
- As its name suggests, this winter squash is shaped like an acorn. One of my favorite baking squashes, it's easy to slice into halves and fill with butter. A small acorn squash weighs from 1 to 3 pounds, and has sweet, slightly fibrous flesh. Its distinct ribs run the length of its hard, blackish-green or golden-yellow skin. In addition to the dark green acorn, there are now golden and multi-colored varieties.
- Butternut Squash
- Beige colored and shaped like a vase. This is a more watery squash and tastes somewhat similar to sweet potatoes. It has a bulbous end and pale, creamy skin, with a choice, fine-textured, deep-orange flesh with a sweet, nutty flavor. Some people say it is like butterscotch. It weighs from 2 to 5 pounds. The orangey the color, the riper, drier, and sweeter the squash.
- Spaghetti Squash
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A small, watermelon-shaped variety, ranges in size from 2 to 5 pounds or more. It has a golden-yellow, oval rind and a mild, nutlike flavor. When cooked, the flesh separates in strands that resemble spaghetti pasta. The yellowiest Spaghetti squash will be the ripest and best to eat. Those that are nearly white are not very ripe. Although it may seem counterintuitive, larger spaghetti squash are more flavorful than smaller ones.
To prepare spaghetti squash, cut the gourd in half lengthwise and remove the seeds, then bake or boil it until tender. Or, wrap it in plastic wrap and microwave on high for 10 to 12 minutes. Once cooked, use a fork to rake out the "spaghetti-like" stringy flesh, and serve.
Spaghetti Squash can be stored at room temperature for about a month. After cutting, wrap in plastic wrap and refrigerate up to 2 days. Spaghetti squash also freezes well.
(also called vegetable spaghetti, vegetable marrow, or noodle squash)
Stop by The Farmer’s Basket today and see what other great varieties of Winter Squash we carry.
Please e-mail your favorite recipes using Winter Squash. We will post them on the web to share with friends.
