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.
