I love growing in my raised bed veggie gardens and sometimes the slugs love my veggies too. The smaller the starts, the easier they are to be destroyed. So last fall I found some copper tape on clearance and figured out that the roll contained just enough to encircle two plastic “flower boxes” and enough to surround the drainage holes on the bottom. This has been very successful! I have basil and a few lettuce plants that are growing in this prime real estate. When I want a few lettuce leaves to put on a sandwich, I do not want Swiss cheese lettuce.
So much of what I do feels like trial and error. I harvested the last of my butternut squash and hope I prepared it well for storage. After cutting from the vine I washed them and let them dry overnight. Hesitantly I made a weak bleach and water solution and I dipped them in briefly and dried the off. I wanted to kill any remaining mold or fungus spores but I was concerned about food safety since these were grown organically. As I write this I realized that vinegar might have been a better choice. I made shelf space available for a few months storage. The shelves will allow air flow and the squash are not touching one another. I hope this is successful
I’m almost starting to feel like a food blogger, but just realized that the last part of being a veggie gardener is the harvest My butternut squash plants were purchased from the garden club plant sale. Thanks Mary Ann! The little $1.00 plant has given me 8 good-sized squash. Some will be stored for later use, but I am roasting one today. Simple, recipe with my comments below.
400* F oven roast for 30 to 45 minutes turning cubes every 15 minutes
1 butternut squash, cut in half, seeded and peeled and cut in one inch cubes. The potato peeler worked well, being only slightly more difficult than peeling a potato.
I put the cubes in a bowl sprinkled on some olive oil, salt and pepper and massaged the squash before putting it on the foil lined tray.
You can see that I got tired of peeling and chopping when I got to the bowl part of the squash so I massaged open squash with olive oil and the sprinkled a bit of cinnamon for a different taste.
What did you do with your harvested squash?
There will be one more week of The Fair, but I will not be attending or taking roses next week. Driving the distance, the entry fees and parking would just be too much. I did have fun for two weeks however. So today I decided to celebrate and have dessert for lunch.
February 18 th I started the first tomatoes from seeds. I purchased them fromTerritorial Seeds and @GardenHoard. I planted a bunch of seeds because the local garden club wanted some plants donated for their sale in April. Sweet Million, Glacier, Stupice and Pink Brandywine were started by seed and Muskovich was purchased at that Garden Club sale. Here is a tiny part of the harvest.
I have made sauce three times, salsa once, eaten many cherry tomatoes in salads an still have them ripening! What a great harvest from five plants. Next year I want to add a paste tomato. Any recommendations?
The last few days I have noticed a few choice tomatoes that seem to have fallen off the plant before I thought they were ready to be harvested. During my morning rounds I got a shocking clue to the detachment problem! Yuk!