It is Rolly Polly Time

Or if you are more sophisticated you might call them 

Ronde de Nice. 

The perfect Summer squash.

They are good when golf ball size or even a little larger.  

  You can almost watch them grow. 

 But first I will collect a few blossoms and fry them covered in beer batter. 

What makes Ronde de Nice so perfect is that the entire vegetable can be used.  The skin is soft and when young, seeds are not developed. 

The yellow squash in the back is also a Rolly Polly, only this one is now too old to eat but is perfect for saving seeds.

Squash bread is delicious and 

so is squash soup.

Ronde de Nice are prolific growers. Soon I will be putting them up on Main Street.

If you're lucky there may be a few waiting for you. 

Have a wonderful week and be safe,

Gina

So delicious and so easy

My very special Squash Bread Recipe

This is a Lakota Squash, any winter squash will do. 

Squash Bread Recipe

2 cups of cooked squash

3 eggs beaten

2 cups sugar

2 tsp cinnamon

3 tsp vanilla

1/2 cup light olive oil 

3/4 cup chopped nuts
1 cup of almond meal (optional)

1/2 cup golden raisins

Mix all ingredients

juice and grated zest from one lemon and one orange

Mix together

Add 3 cups of flour

1/2 tsp baking powder

1 tsp baking soda. 

Mix by hand with wooden spoon until all ingredients are 

well incorporated. 

Grease 2 loaf pans 

Bake at 350 for 45 minutes and reduce heat to 300 and bake another 15 to 20 minutes. Test with toothpick.  

This is the bread to bake.  It is foolproof. 

Squash bread freezes well. 

Recipe also makes great tasting muffins. 


Bake something and have fun.

Gina

https://betweennapsontheporch.net/
http://designsbygollum.blogspot.com/

There is more than one way

to tackle the largest Lakota squash we grew this past Summer!

We need to cut this squash into pieces so it will fit into our oven.

 Winter squash needs to age for about 3 months.  A cool place in the cellar is a good spot. 

Instead of using a large kitchen knife it occurred to Mr G that 

his hand saw would do a much better and a much safer job.  

The seeds will be scooped out and saved for next year. 
(Or you can roast them, they are delicious). 

The above Lakota is a 10th generation squash from our field. 

Large pieces will be baked at 350 degrees for one hour and a half.  

The meat will be soft and creamy, like mashed potatoes. 

Individual packages of baked squash are frozen to use in breads, soups and as vegetable side dishes. 

They will provide many meals. 

 You can't just grow a few squash.  Our ducks, geese and ground critters all like the little seedlings in the Spring.  So we grow many plants hoping for only a few survivors but often end up with too many. 

Next year come by and when you see boxes of squash at the top of our lane, please help yourself. 

Gina

https://betweennapsontheporch.net/

The perfect squash for cooking and baking

There is nothing better than a bowl of hot squash soup on a cold and wintry day. 

  We save our squash seeds from year to year. Lakota Squash is an American Squash cultivated by Native American Tribes as early as the 16th Century. 

Most of our Hubbard (green) Squash are taken on more and more of the Lakota characteristics.  The bees are to blame. 

 Cut up squash into large chunks. Remove seeds and bake at 350 for an hour or until soft.  After baking, mash the pulp and use in recipes for soups, breads, cookies, muffins,vegetable side dishes and more. 

Squash bread fresh out of the oven.  

  

Everyone likes (loves) my squash bread.

Squash pulp freezes well and is ready to use throughout the winter.

And for Desert the perfect Pear Pie.

All winter squash are loaded with vitamins.  They keep well and are fun to grow.  They never disappoint. 

Until you grow your own, pick up a squash from your local grower and find out for yourself how versatile they are.

Have a wonderful week my dear Friends, 

Gina



Squash Soup

On a cold Day

there is nothing better than a hot bowl of home made soup

Old Fashioned Hubbard Squash Soup, that is.

Mostly Hubbard Squash with a few Lakota Squash thrown in.

Both are excellent "keepers".

For next year,  select the seeds from your best.

Recipe

Cut up medium sized squash into large pieces and bake in Aluminum foil with a little water, for 1 hour at 350 degrees.

Saute 1 medium onion in 2 Tb butter and 3 TB olive oil.
Add baked, mashed squash (about 1 pound)
Add 2 cups of home-made vegetable stock
cook for 1/2 hour
Add 1 cup of half and half
Adjust consistency by adding milk
Add salt and white pepper to taste
Cook for another 5 to 10 minutes.
Add a shot of sherry at very end
Serve garnished with Italian parsley
And homemade croutons

It will warm the cockles of your heart

Wishing you a wonderful week my dear

Blogging Friends,

Gina