Things are looking up!!

Well, we have been busy fertilizing and adding Bloodmeal to the soil to help with the yellowing of the squash and tomato plants and it is working!! There were squash plants that looked like crookneck-a very yellow summer squash-and they didn't have any squash on them!! But they have improved in the green color they should be and we're hoping this trend continues.  I have re-watched some of the Back to Eden videos online and am very encouraged to hear Paul Gautschi talk about early "problems" and how he combated them.  Were this simply my home vegetable garden the problems I am having would not be quite so frightening, however, we sell weekly boxes of vegetables and I must find answers quickly or possibly loose some of my customers. 

The fun part is learning how to use a new type of gardening that not only lessens the work that goes into growing the vegetables, but conserves water (we are on a well-and they are frightfully expensive to drill if you run it dry!) and does not take tilling.  When you till the ground, you may lose what little good soil you have, by covering it with the chips, you add to what you already have -it just takes time!

I grow in raised beds as well and they have proven to be a real help. Since winter squash takes up so much room in the Main Garden, I use the beds to grow them.  At this time I am limited in types I can produce adequately and keep it to Acorn and Sweet Meat squash.  If you have never had Sweet Meat Squash it's a must try! The outside of the actual squash look much like a lime green pumpkin that has been dusted with flour. Last year I had many that weighed between 5 and 20 lbs.  A couple of reasons I like this squash are that you can actually cut it with a knife and it is ready earlier than Hubbard.  The inside is deep orange and is unbelievably sweet.  I cut the squash in half, scoop out the seeds, place it cut-side down on a cookie sheet with just a small amount of water and roast it in the oven at 350 Degrees Fahrenheit.   Last year I had one that weighed 19lbs 15 oz and it took close to 2 hours. Most only take about an hour to an hour and a half. Once a fork will pierce it easily, I scoop out the flesh and toss the rind into the compost pile. At this point I simply freeze it in quart bags and pull it out all winter long to heat and enjoy. Don’t add anything to it until you have tasted it, we use it with no additions.  It's absolutely delicious!! Give it a try.