Blue is Beautiful!

 

We're not talking pretty blue eyes.

We're not talking azure skies.

We're not talking bold blue fields filled with white stars on our country's flag.

WE'RE TALKING PUMPKINS! 

Australian pumpkins.

Blue squash.

Blue pumpkins.

Jarrahdales. 

Born of the marriage between blue hubbard squash (you need an ax to get into those babies!) and the delectable French "Cinderella" pumpkin (Musque d' Provence which originated from our indigenous to North America pumpkins!) comes my very most favorite squash to work with for all things pumpkin. Soups, pies, cakes, muffins, roasted, sauteed, you name it, a ripe jarrahdale squash will bring it the table, every time.

Dave found a perfect one. He brought it to me after all of ours had sold. I hadn't nipped any for storage (they keep for months and months) because he always finds a few.

He brought it to me like a prince who just slayed a dragon. :) It was very romantic!!!!

This is the second one he found:

Isn't she lovely? As he scrounges around, he may find one or two more, but I only need a few to get through winter because I have a cache of butternut squash, another favorite.

Are you wondering how I cook them? 

GOOD QUESTION! I do exactly what I do with any squash or pumpkin. Wash it. Cut it in half. Quarter it. Scoop out seeds. Bake in a shallow pan with a splash of water, about 1/4 inch across bottom of pan) at 350 degrees, covered with aluminum foil until squash is fork-tender.

Then scoop out the squash and toss the skin.

OR... you can follow the first set of directions but once the seeds have been scooped out, you can slice the quarters into thinnish wedges.... 

Cover a cookie sheet with aluminum foil.

Lay out squash wedges. Brush them with olive oil or coconut oil. Sprinkle with seasoning. Roast at 400 degrees until squash looks overcooked... Overcooked brings out the carmelized sugar in squash. 

Seasoning: 

Sweet: Cinnamon and sugar and you can brush maple syrup (real, come on, man!!!) and sprinkle with cinnamon sugar. You can add nutmeg if you'd like... and a pinch of salt brings out the sweetness.

Savory: I like to use Roasted Garlic and Herb seasoning with a dash of salt. You brush the wedges with oil, sprinkle with garlic & herb seasoning (but any strong seasoning will do) and roast as directed.

Here's another favorite squash, Long Island Cheese: 

Again, this is a great squash to use for anything and everything! Gorgeous dark orange flesh, small seed cavity, you get your money's worth with this one, too. And it's an American invention, invented by a farmer on Long Island (did you know they have some pretty amazing farms on Long Island? Who knew??????) by crossing butternut squash with (you guessed it!) a Cinderella heirloom pumpkin.

He named it "Long Island Cheese" because it looks like an old wheel of cheese and it was developed on the island.

Squash is cool!

Long live squash!

Squash saves lives!!! (ask the colonists!) 

Squash rocks.

Hearty winter squash is a great keeper, so along with dried corn and beans, people were able to survive cold, long, northern winters. Those are great qualities in food and I'm a proponent of people learning how to take care of themselves Just In Case.

Just in case what, you ask?

Who knows? 

But it's better to be smart and ready than wringing our hands about the what ifs that come our way.

You don't see these in regular grocery stores often because they're big. They're heavy. When squash is weighed by the pound, a twelve pound pumpkin is often over eleven dollars and that's a lot of money for squash. 

Size, weight and ease of production is why grocers typically sell acorn, butternut and buttercup squashes for the fall/winter sales. They're easier to handle, stock and purchase.

But for an amazing pumpkin taste, I'd suggest playing with a Jarrahdale, a Long Island Cheese and another favorite Marina di chioggia. Originally from South America (did you know that all squashes originated here and went back to Europe with European settlers and shippers where they delighted in this new delicacy? Marina is now an Italian favorite and can be bought in "wedges" (like we do cheese!) in Italian markets. Not all places carry Marina seeds, but I wouldn't be without this squash with it's gorgeous dark orange flesh, small seed cavity and sweet taste... it's drier than other pumpkins, like Buttercup squash texture, but there's a reason it's a crowd-pleaser in Italy: It's robust! 

One of our early display pics. Yes we were absolutely showing off the varieties! You are seeing Fairytales (dark green), Cinderellas (tangerine and orange), Rouge V'if (deeper orange, will turn red) Boer Ford (flat white), Speckled Hound (Pink with green stripes) Jarrahdale (dusky blue) Sunshine (bright reddish/orange small squash, no strings, a more moist squash) and down low in the lower right, in the crate is a Silver Moon, another amazingly delicious squash.  

All pumpkins are squashes! Even gourds fit into that category, although they're not edible. Once the season is done, I have fun baking, cooking, freezing squashes, and I never take my favorite "normal" squash for granted: Butternut!  We sell the big ones for $2 each or $20/bushel and they're a crowd pleaser!

Our happy harvest is an amazing success this year. We couldn't be more pleased, and I love teaching folks about the goodness and heartiness of squash... :) 

Which probably means my geekiness is showing! 

And that's okay because when it comes to squash, I can be the best geek around!

Happy fall, y'all!

Multi-published inspirational author Ruth Logan Herne has had her pumpkin farming hat on for a few months now, and she juggles that with her first love... God!... and then her family, her friends, her writing, her dogs, her mini-donkeys, a few cats and a blessed life she only dreamed about as a child. Friend Ruthy on Facebook, email her at loganherne@gmail.com or visit her website ruthloganherne.com. She'd love to chat with you!