sunburst squash

A bit of a pickle!

/ Re-Farmer / 3 Comments

While I took my husband to the city for his appointment with the pain clinic, I asked my daughters if they could maybe freeze the sunburst squash for me.

They did that.

With the squash left over after doing a quick pickle!

They did a bit of research and found a quick pickling recipe to try. These will sit in the fridge and be ready for eating in 2 days.

They filled 4 500ml wide mouth jars and still had enough to fill a few size medium freezer bags of blanched squash.

I really look forward to trying these!

If we’re happy with how they turn out, there will be plenty more squash to do it again, and maybe try some other recipes and flavours.

My girls are awesome!

The Re-Farmer

My favorite mutant

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While doing my morning rounds and picking more squash, I always check on my favorite mutant sunburst squash.

It looks like, where it rests against a leaf or stem (which I’ve moved to take the picture), it turned yellow, while the exposed parts are green.

I find myself torn between wanting to pick it, and seeing if it’s any different on the inside and if it tastes any different, or leaving it to grow, to see how big it gets, and let it to go to seed. :-D

I think I’m leaning towards leaving it. :-)

My husband and I will be heading into the city soon, for his appointment at the pain clinic. I figure it’ll take about 1 hour, 45 minutes, to get there, so we’re leaving 2 hours early. How long the appointment will be, I have no idea. Then there’s going to be the drive back.

This is going to be very difficult on my husband. For medical appointments, he tends to skip his quick release painkillers (which are “take as needed”), so that his mind is clearer. What a choice to have to make: reduce the pain, but be in a brain fog, or have a clearer mind, but with increased pain.

I really hope they can help him get this pain under control. This is no way to live.

With us being gone for most of the day, I’ll have to remember to ask the girls to freeze some of the sunburst squash we’ve got so much of right now. :-)

The Re-Farmer

How does the garden grow?

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Check out this sunflower!!

It’s just towering above the others! I figure it’s getting close to 7 ft tall. :-)

There are a couple of others that are getting really tall, too. Like this one.

You can really see the huge seed head developing on this one – and it should get much, much bigger!

But… something’s wrong with another tall one. It’s head is gone?

Nope.

Just fallen over.

It looks like some sort of grub got in there.

This is actually above my head, so I am seeing it better now, in the photo, than I could while looking at the sunflower. The head is still alive, so I’m hoping it’ll survive. It’s the only one that has this.

While going through the squash and harvesting some – the sunburst squash is very prolific! – I spotted an odd looking squash and took a closer look.

This green, bulb shaped squash is a sunburst squash! It looks completely different from all the others on the plant.

I left it, and look forward to seeing how big it gets, and if the shape changes. :-)

The girls and I have been talking about what we want to plant next year, and sunburst squash is definitely staying on our list!

The Re-Farmer

What shall I do with you, today?

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Zucchini and sunburst squash I gathered this morning.

Yesterday, I made a sort of hash, first browning potatoes, cubed small, in butter, then adding leek and frying until softened. I cubed sunburst squash, a green zucchini and a grey squash (the lighter coloured, kinda striped, kind of zucchini; our grocery stores label them as grey squash). Once those were cooked until soft, I added seasonings and maybe half a cup of whipping cream. It turned out awesome!

I’m out of cream, though, so I think I’ll just pan fry them in butter with leek.

The Re-Farmer