Harden the Flesh

Everything in the garden is slowly finishing the harvest. The giant, Big Boy tomatoes are all starting to give their last hurrah as well as the okra. However, the ones we looked forward to the most this year had to be, without a doubt, the butternut squash and pumpkin.

We’ve grown squash before but not on this level and the drought last year killed the pumpkins, so we were tickled to see so many forming on the vines. And if you’ve been following the blog then you know the small problem with had with the lack of bees early on in the season that had us worried. The boy freaked out for a short period saying that there wouldn’t be enough of either at the end of harvest. But I think this week proved him wrong.

Butternut Squash and Sugar Pie Pumpkin

The tally so far is four squash with four more on the vine and five pumpkin. The squash range in size from 3.19lbs to 4.38lbs, while the pumpkins are a little bit smaller at 2.47lbs to 3.53lbs. I think we made a killing. Typically, the squash can go for .99/lb or up to 1.99/lb depending on when it’s in season. The pumpkin, normally in the grocery stores starting in mid- to late-September can run .99/each to .99/lb. When you’re talking 3 to 4lbs it starts to add up. Never mind the fact that I knew what went into growing these particular fruits and didn’t have to worry about pesticides, insecticides, GMO, and other unsavory growing conditions associated with larger scale farming operations.

Now after harvest, you have to ask yourself “how can I store this bounty aside from freezing since pumpkins and squash are not recommended for home canning?” Great question. Harden the flesh. Sounds stoic and something you’d hear in a Schwarzenegger film, but the heart of it is similar to potatoes and onions that you’d prepare for root cellars.

Once you cut the fruit, give it a gentle wiping with a solution of bleach and water that helps to prevent mold and premature rot (1:10 ratio). Place the cleaned squash and pumpkins in a nice warm area for one to two weeks (80-85F); this allows the outer flesh to cure. This curing process gives the pumpkin a chance to firm up before long-term storage and unripe fruit the chance to mature.

From there, the fruit can be stored in a frost-free area that is not too damp, such as an enclosed porch or shed optimally with temperatures between 50-55F with humidity 50-70%. Set the fruit in a single layer on top of porous material to allow for proper airflow such as straw, crumpled newspaper or cardboard. Done correctly, the pumpkin and squash can remain in storage all winter – roughly two to three months. Important though keep away from apples since they emit ethylene gas that speeds up the ripening process.

Final Thoughts

Don’t forget to start thinking about next year’s garden this fall. Order catalogs, visit the local library, browse Pintrest and other image based boards to gather ideas. Don’t be afraid to try something new.