Winter squash (and pumpkins) are one of my favorite vegetables. Quite apart from being delicious and versatile, they are easy to grow and prolific.
This was actually a couple of weeks ago, when Ellie and Winnie did the first picking of winter squash.
They brought them to the new patio and set them out on the table under the pop up shade to cure. We really should have picked them earlier when it was sunny and dry out, as they cure better in the summer heat, but we can’t always get to what we need to do in the time we want to do it.
I told Ellie I was going to go pick the row after her, and she had to do ten pushups for every squash I found.
We found a squash or two.
But I didn’t make her do pushups.
They only got three days on the porch because we had to move them to make room for the contractors to do more work out there. So we had to move them all to the basement faster than we would have liked to. This is especially inconvenient right now because the basement stairs from inside the house are closed down right now due to the remodel, and will be for several more weeks. This means every trip down to the basement for canned goods, onions, garlic, squash, etc. or to check on the cider, is a trip around the house.
Oh well. Thankfully, we have a basement, and it is still accessible and cool and dry.
Winnie picked out her favorite squash: The smallest one; because it was “so tute!”
When Mommy had a really bad migraine last week, she insisted we make it into a pie for Mommy. So we did.
