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Whittling Down The Garden Harvest Pics.

A

Adirondack case guy

Well-known Member
Well as I posted last weekend, the wife and I Wrapped up gardning except for some cold hardy crops. Today we processed some squash. I don't know what the field weight was, but we weighed the final processed crop for freezing at 47lbs. We still have got 2 more big Hubbareds left, and 4 smaller ones, after we gave some away.The hybrid squash yielded pan of freezer ready squash, weighed 16#.
 
Well the pics are here.
a24416.jpg

a24417.jpg

a24418.jpg
 
nice pictures. How do you serve hubbard squash? Ihavent tried one yet ,we have acorn ,butternut and spagetti and one that looks like the green one in your picture
 
Same here.! These are some of my winter squash, Acorn, Hubbard and Flying saucer. Upstate New York weather was great this summer for the garden! We must have caned 30 jars of tomatoe sauce,lol J
a24420.jpg
 
Larry:
Put your Acorn and similar into the oven at 375d. after splitting in half with maple syrup/honey poured in cavity, and butter for 30-45 min. As for the Hubbards, you got to break them down into managable peices which you can put into the oven, or skin and cube like spuds and boil and mash. If you chose the oven, cover them with foil and when tender, srape the meat from the shell, mash and add seasoning. Hubbards are big, tough, and hard to work with.
 
I wrap mine in foil and throw them in the wood stove coals, you know keep and eye on them and turn them as needed. Smokey and tasty.
 
Hubbards will keep all Winter if you keep them cool.
I too use a saw (not quite that big) to cut them up for the wife. Very tasty !
 
I remember Dad & Mom growing that old hubbard squash. Dad would throw 'em down the basement stairs to break 'em open for Mom.
 
We used to keep Hubbards all winter, in the unheated upstairs of the house. They like cool and dry. We wiped them down with formaldehyde before storing them, that seemed to keep them from getting destroyed by fungus.

I still grow them, but they don't seem to keep as long.
 
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