What? You don’t have squash squatting in your guest room?
That right there is our entire winter squash harvest - 23 spaghetti and 10 delicata - and none of them are ripe. Hopefully with El’s advice they’ll decide to ripen now that they’re comfortably ensconced in a warm, dry, south-facing bedroom.
I’m not positive these were almost ripe enough. But hey, if it doesn’t work out I’m sure the hens will enjoy them this winter…
Sorry about the bad color on this photo - the camera isn’t sure what to make of the hideous pink and mauve sponge painting left by the previous owner.
Can delicata be stored? I was just thinking about this the other day and made a mental note to look it up. Can I store them same as the others? Will the skin stay edible, do you think?
What beautiful squash!
You could donate some of it to the local food banks. They would appreciate having fresh foods that store well for the people that need them. I think that one of the best things about the economy is that people are forced to return to gardens and raising their own foods, but when we have jobs and the hustle and bustle of the world we forget how easy it is to grow.
Eat what you can, and can the rest. What you can’t can give to someone who needs a good meal.
The painting in your pic looks pretty good. Our living room had striking white on the top and battleship grey sponged unevenly on the bottom. It was one of those projects that we will deal with it & as soon as Spring comes. . . 4 years later, it was still there. Ha.
Lauren - I read that Delicata can be stored for 3 - 6 months. They do need to be cured like other storage squash. Not sure that you can eat the skin after storing then though.
Monica - If it doesn’t ripen I’m not sure I’d feel good about sending it to the foodbank. If it does ripen I know that we’ll eat every bit of it. The painting is REALLY bad in person - but I’m sure it will be there at least another year or two as it’s definitely NOT a priority project