Pumpkins, They’re not just Decorations!

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What You Need to Know About Cooking Pumpkins

by Sandy Swegel

I thought I had a great bargain when I found organic butternut squash at the grocery today for only $.99 per pound.  I was in definite sticker shock when the squash rang up over $4.75.  Well worth it for high-quality food of course, but suddenly, all those pumpkin and squash decorations I’m seeing around town look like they ought to be food for me and not just for the squirrels.  My neighbor starts cleaning up after holidays the minute the holiday is over…so on November 1st I loitered in her driveway and offered to carry off that large uncut pumpkin she had decorated the front porch.  At .99 cent/pound, it was at least a $25 value.

There are lots of ways to cook pumpkin, but like most winter vegetables I find roasting makes the flavor sublime.  I decided to cut the pumpkin in thick slices as I’ve heard they do in France, marinate the slices in olive oil and rosemary, garlic and oregano, and roast in the oven for 45 minutes or so.  Just as yummy as the butternut squash I cook that way. And free!

Once I started prowling the web for French recipes for pumpkin, I found what I will do with another big section of that pumpkin:  French fries. Well, officially they are called “Chips de Citrouille.”  A traditional French recipe has you them in milk, dredge them in flour seasoned with salt, and deep fry in a cup of oil for two minutes per side.  You can make lots of variations without gluten or even bake them instead. http://www.traditionalfrenchfood.com/fried-pumpkin-slices.html

Yum. Now what to do with a big pile of pumpkin seeds!

http://www.yumsugar.com/Fast-Easy-Pumpkin-Fries-Recipe-12010370

Food Swap!

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Sharing with Other Foodies

by Sandy Swegel

A group of people who really like to eat interesting food has gotten together with a group of people who really like to cook and preserve interesting food and they’ve come up with a simple ingenious way to make each other happy.  Host a Food Swap!

Have you ever noticed that sometimes the people who do the most cooking and food preparation often don’t eat that much?  By the time the meal comes, they’re not all that interested in the final product.  Either they’ve been nibbling along the way, or they’ve already mentally started their next menu idea.  My friend Julia is like that.  Her pantry shelves are filled with rows and rows of preserves or exotic liqueurs and vinegars that she creates from Farmer’s Market produce she buys each week or gathers while out foraging after she does her high-tech computer job all day. Food is the medium for her art.

Fortunately, her friend Eve knew a lot of people like Julia, and other people who had small market farms and other people who simply loved to eat.  So each month, Eve organizes Food Swaps in Denver, Boulder and Fort Collins. Everyone brings what they do best or what they happen to have.  Last month’s swap items included:

Preserves from Julia
Fermented summer vegetable preserves
Winter Squash and leeks from a market farmer
Homemade vanilla extract
Fresh lard from a pig farmer
Crusty artisan breads
Soups:  grass-fed-beef minestrone and vegetarian split pea soup
Chilies preserved in vodka
Homemade tamales
Honey
Eggs

Everyone gathers at a rotating local venue, spends the first half hour eying up each other’s products and swapping recipes or gardening secrets, then they decide what they want to swap.  If you want something from somebody who doesn’t want what you have…you find somebody with something they do want.  It’s a big but organized free for all….and amazingly everybody goes home happy with culinary treasures for the month.

Consider setting something up for your community or there might be something already going on.

Check Out:

Food Swap Network.
http://www.foodswapnetwork.com/

If you’re in Colorado, join us at Mile High Swappers.
http://www.milehighswappers.com/Mile_High_Swappers/Home.html

And here’s a video from an Indiana Food Swap. http://www.indyfoodswappers.com/2011/09/20/90-seconds-inside-the-indy-food-swap-2/

Curing Winter Squash

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Helpful Tips on Curing

by Sandy Swegel

All winter squash improve greatly by having a curing time.  Most of us inadvertently cure our winter squash without even realizing it…by leaving it on the counter or a shelf until we get around to cooking it. Curing is keeping the squash at a warmish temperature (70-80) for about two weeks.  If the growing season is long in your area and the squash is ripe before temperatures start to freeze at night, squash can cure perfectly well just sitting in the field.  Here in Colorado this year, we had a hard freeze that caused us to run out, cut all the squash off the plants and bring them indoors.

What is it curing actually does?  Even though you have picked the squash from the vine, it doesn’t “die” but continues to breathe or respirate (a creepy kinda of thought of all those pumpkins on Halloween porches “breathing.”) Respiration is a good thing because it means the squash are still vital and full of life to nourish you. What curing winter squash does is lower the temperature so the respiration slows down. During the curing time, many of the starches in the squash convert to sugar making for a yummier squash.

After keeping the squash at room temperature for 10-20 days, you can then move the squash to a basement, cool garage or unheated room where it will last for months.

Some helpful tips on storing winter squash:

Space the squash so they aren’t touching one another.

Don’t put the squash directly on a cold garage or basement floor. They need to have air circulation around them and will be more likely to rot at the spot where they are touching the floor. Put it up on a shelf or on a board.

Don’t try to cure and store acorn and delicata squashes…they don’t keep well and should be eaten soon after picking

Squash Bees

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Checkout These Wild Pollinators

by Sandy Swegel

My friend and local pollinator expert Niki fretted greatly this Spring because there weren’t any bees in her yard.  She grows her native plants and large vegetable gardens in her yard that is surrounded by typical perfect looking suburban lawns. Despite her pleas with neighbors, they maintain suburban perfection by pouring pesticides and synthetic fertilizers on their lawns, and over time, the bee count in her yard has dropped precipitously.

But there was no fretting during a recent tour of her garden.  There were still very few honeybees but the garden was abuzz with many native bees and native fly pollinators.

Niki eagerly led us over to her huge squash patch.  She did the usual humble gardener thing of apologizing for her garden and how poorly the plants were doing.  Naturally, her plants were double the size of anything in our yards. We walked right into the squash bed as she gently lifted a giant leaf so we could see…a “Squash Bee.”  With great animation, she described how one bee comes early in the morning and throws itself completely over the pollen…and then proceeds to eat all day long.  This bee seems oblivious to us and looked like it was lounging in its own little opium den, covered in pollen and eating as much as it could. Niki lowered her voice and said, “Sometimes there are two bees.”  The male comes first and then is joined by a female…and the two of them spend the day in a frenzy of mating and eating, mating and eating (she watched). Once they finish one blossom, they moved to the next one.

There are two genera of native squash bees, Peponapis and Xenoglossa, and they are specialist bees. Cucurbits are all they pollinate.  And they are very resourceful and start pollinating earlier in the morning before the honey bees are even awake.  So take a look under your leaves one morning and peer deep into squash blossoms.  In areas with healthy squash bee populations, there can be as many as one bee per every five blossoms.  Another marvel of the natural world….hidden in plain view before us.

Of course, while you are peeking under giant squash leaves, don’t forget to look for that pest of the squash kingdom…the squash bug…and pick it off and throw it away.

The International squash bee survey: http://www.ars.usda.gov/Research/docs.htm?docid=16595

 

Mid-Season Garden Report Card

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Mid-Season Garden Report Card

How is your garden faring?

by Sandy Swegel 

Here’s the report card for my garden. June had record high temperatures and little rainfall.  Lots of extra watering helped, but plants don’t grow as well without natural rainfall.

Lettuces and Spinach. The heat made them bolt early and they are all bitter or simply scorched and gone to seed. Time to pull them out and replant.

Chards and Kales.  The chards started to bolt but some judicious removal of seed stalks and they are still growing and yummy.  The kales look great.  I didn’t know they were so tough under stressful situations.

Peas.  Pod peas were done early…they went to seed almost instantly. Sugar peas actually were not too bad.  Not as tender as usual, but salvageable….although the season was very short. Like other crops in this heat wave, things just grew really fast and went to seed.

Cilantro. Long since gone to seed.

Dill and Leeks. Leeks have gone to seed but they are beautiful.  Dill has started to seed but still usable.

Beans. My beans are OK, but neighbors have had failures from pests.  There’s still time to replant and have beans this year.

Peppers. The superheroes in our heat.  Lots of irrigation combined with heat have made them flourish.  Tomatillos too.

Tomatoes. The verdict is still out.  They are growing and strong.  Not as many diseases as I feared in a stressful year.  But not so many tomatoes either. They quit flowering in extreme conditions.  The plants themselves are shorter than other years at this time, but I’m hoping a week of cooler temperatures will inspire them to start cranking out tomatoes.

Broccoli. Little heads early this year,  but they are still producing side shoots.

Bugs. Our warm winter enabled too many pests to survive the winter, so there is an abundance of flea beetles and slugs. The greens are ugly and holey….but perfectly good to eat.  Aphids and ladybugs balanced out.  There appear to be lots of young grasshoppers but I’m pretending not to think about them.

So how is your garden faring?  Just like in school, mid-term grades are just an indicator of how things are going…not the final grade.  So get out there and yank out the struggling plants and reseed and replant in their places.  There’s still plenty of time for producing lots of food

Feed Me

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Giving Your Plants What They Need

by Sandy Swegel

It’s a fact of all young growing things.  They need food.  And while big hungry plants like Audrey in Little Shop of Horrors can loudly demand their food, the young seedlings you have growing on windowsills are no less insistent and starving.  Most potting soils and seedling mixes come with a tiny amount of fertilizer to get seedlings off to a good start the first couple of weeks.  But then comes the day when were vigorous seedlings now no longer look so good.  My pepper plants are making this point to me right now.  I’ve been watching them grow their first true leaves and finally their second set of true leaves. I’m ready for them to get off the windowsill and out of the garden but, until now, growth seemed a little slow.  Then yesterday as I walked in, I noticed how yellowy the peppers looked.  Hmmm. I checked the water and wondered briefly about some kind of fungus when I had the “duh” moment.  I hadn’t fed them at all.  I had switched to a new “organic” seedling mix this year and it probably didn’t have as much nitrogen in the mix, since “organic” mixes can’t just use cheap synthetic nitrogen.

 

Seedlings aren’t all that particular about what you feed them.  Just that they get some food.  Later in the garden, their roots will gather food from the soil and plants growing in good soil will also take in nitrogen in the air.  But right now, they’re just growing in tap water.  So I just mixed in some liquid kelp to make a weak fertilizing solution.  Fish emulsion or any “grow” natural fertilizer will work at a weak concentration level. Don’t need to overwhelm them.  I expect that by my dinnertime tonight (water-soluble fertilizers can work quickly) the tiny pepper leaves will green up with tomorrow’s warm sun, the seedlings will perk up and soon be ready for the move into the nutrient-rich garden soil.

How to Make Garden Friends

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Seeds Bring People Together

by Sandy Swegel

Many of the ideas for this blog come from questions I hear from an email list of gardeners I belong to.  I introduced a new gardener to our group this week and she was so grateful to suddenly have a whole network of people she could turn to when she had a question.  She’ll soon realize what we all know:  that it is so cool to have so many plant-geek friends.

Our group started rather accidentally, but you can start your own low maintenance group of garden friends.  You’ll learn lots about gardening and many of your gardening buddies will turn into real friends because gardeners are really nice people.

Most of our group had gone once or twice to a local gardening club but didn’t really fit in because we were interested in growing food and the garden clubs here were more interested in flowers.  Our group started accidentally by one of us posting a note on the virtual bulletin board of one of those proper flower groups that said, “Tomato Seed Swap, Saturday. Email for details.”  We just wanted to try some new varieties of tomatoes without going broke by each person ordering 10 different packs of seeds. We’d just order seeds together.  Well, ten people showed up for that first meeting.  Then, of course, we had to trade emails so we could find out how everyone else’s seeds were doing.  Then someone brought up the topic of manure and if that made tomatoes grow better.  Soon one person took a truck to a local farm and we all showed up at his house with an empty bucket for manure.  Come harvest season, another person invited us to her place to see her tomatoes.  The key to us becoming a cohesive group was that Niki saw how much fun we were having and declared “We needed a name.” and She announced we were the “Boulder Culinary Gardeners.”  Soon we were having email discussions about zucchini and herbs and organic pest control.  Although we had all been gardening on our own and felt we didn’t know much,  collectively, we knew a lot about gardening.  Post a question on the list and one of our small group had an idea of the answer.  Since then 10 people has become 150 and we all know so much more now.  We haven’t saved much money on seeds though.  Turns out gardeners can never have enough seeds.  So we still share tomato seeds, but we take the money we saved on those to buy heirloom squash and watermelons and plants we had never heard of before like broccoli raab.

You can make new garden friends pretty easily using this method.  Or help others build a community of friends who grow food.  A friend belongs to an HOA where people didn’t know each other well but all of them belonged to an email list for HOA business.  My friend offered HOA members a  free Seed Starting class and Seed Swap. (Seed avarice seems to be the real secret to bringing gardeners together.) Five people showed up and now are making friendships across the high fences of the HOA.

Make some new friends today.  Everybody wants to grow food these days but don’t know for sure how to do it.  Just about everybody wishes they had more friends with similar interests and don’t really know how to do that.  Seeds can bring people together.

Earwigs

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How to Handle These Creepy Crawlers

by Sandy Swegel

If I were making a low-budget movie about alien invaders, I’d definitely use close-ups of earwigs to make the scariest monsters with their pincers coming at you.  And no fan of Star Trek can help but shudder and remember the image of the earwiggy centipedy thing Khan puts into Mr. Chekov’s ear.  Earwigs actually get their name from going into ears of corn, not human ears, but there’s a primitive cringe factor that rises in us anyway.

Most people never notice earwigs, but if you do get an infestation, you’ll quickly find they can wipe out new seedlings by chewing the stems and leaves.  And in large numbers, they have no problem climbing corn stalks or fruit trees to get at yummy food.

It’s usually easy to catch earwigs…they gather under anything dark and damp such as mulch or an old board. Rolled up wet newspaper is pretty good because it’s a disposable container….just toss the whole thing in the trash.  I personally let a couple of chickens loose and they find the apparently delicious earwigs in minutes and eat them as fast as they can scratch them out.  If you have a serious infestation of earwigs, UC Davis has the best scientific integrated pest management protocol.http://www.ipm.ucdavis.edu/PMG/PESTNOTES/pn74102.html

This week  I went to a bug talk by our local extension entomologist Carol O’Meara and learned a new tip about trapping earwigs. Trapping is usually the best way to deal with earwigs.  O’Meara’s twist to catch the critters is to put out little bowls of vegetable oil and soy sauce.  The soy sauce is an attractant and the earwigs are suffocated in the vegetable oil.  An old tuna can and a couple tablespoons each of soy sauce and oil (some people add a little molasses), and you have a great trap.  The folks at Deep Green Permaculture designed this little trap to give you an idea of the concept.

http://deepgreenpermaculture.com/diy-instructions/strange-brew-homemade-garden-sprays/

Happy Earwig Hunting!