MaryJanesFarm | Simply MJ

August 07, 2003

cup of coffee - photo by Mary Jane

QUESTION: We have planted buttercup squash for the first time this year and we are a bit puzzled now as to when we should harvest it. The plant is putting on fairly decent sized squash already and we weren't sure if we should pick it now or wait until the fall/winter. We also read on the seed package that we should let the squash sit for 7-10 days after harvesting before we bake it. I was unsure what that would do for the squash and why it would be necessary -Jeff and Dana Judge, via e-mail

MARYJANE: Buttercup and all other winter squashes should stay on their vines until fall. The best time for harvesting is before the first frost, which is sometimes difficult to predict, depending on where you live. A few weeks before you expect frost, cut the buttercup from the vine. It's important to cut the stem using a sharp tool, even if it's tempting to snap the squash off the vine. The stem end of the squash is less likely to rot if you leave an inch-long section of stem on the squash rather than breaking it off.

After harvesting your squash, you can help them last longer by curing the squash in the sun for a few weeks. It toughens the skins, which prolongs their life into the winter months when garden produce is a welcome addition to the dinner table. If, however, cold weather arrives while your squash is still outside, be sure to bring all the winter squash indoors; keep them in a room around 70 degrees before sending them down to a cooler basement (50 degrees) or dry cellar with good ventilation for long-term storage.

Winter squash may look tough, but they bruise easily. Since the bruises are areas more likely to mold during storage, always handle squash carefully to ensure the best storage life. It's best to find shelf space where you can store the squash in a single layer, rather than storing in wooden boxes overflowing with squash. It's much easier to inspect them every few weeks, and if one squash starts to develop any mold, it's less likely to spread to neighboring squashes.

Additional treats you can harvest from both winter and summer squash plants are the squash blossoms. They don't last so pick them right before you plan to use them. Squash plants have male and female blossoms, with the stem of the female flower eventually growing into a squash. Male blossoms are part of the pollination process, but then their job is over and they don't provide food for the table unless you eat the blossom itself. So you aren't stealing from your squash supply by harvesting male blossoms! Look for long, slender stems with blossoms that show no signs of rounding at the base. You can store blossoms in a plastic bag (with holes) kept in the refrigerator for a few hours, but it's best to bring them right into the kitchen and start cooking. If they're dusty rinse the blossoms and always check for insects, otherwise there is no reason to wash them before cooking.

Many recipes call for frying squash blossoms and serving them as fritters; some even suggest using the stems as handles when serving them. If, however, you want to cut the amount of oil you use, there are other options.

Try stuffing the blossoms with various ingredients and bake them in the oven. Mix together sautéed onions, cooked spinach, and some cooked rice. Add an egg yolk and some grated cheese to the mix, and then add your favorite seasonings. Stuff the blossoms and heat in a buttered baking dish. Other ingredients to use for squash blossom stuffing include cream cheese and chives or elk sausage with green peppers, onions and tomato sauce. The possibilities are unlimited! As long as the ingredients you use are sautéed or cooked prior to stuffing the blossom, you'll only need to bake them until they are thoroughly heated.

Add a touch of elegance and nutrition to your weekend breakfasts by stirring squash blossoms into your favorite pancake mix just before pouring them on the griddle. Even kids will eat them!

Send your questions to MaryJane Butters, c/o MaryJanesFarm, 1000 Wild Iris Lane, Moscow, Idaho, 83843. Questions may also be e-mailed to maryjane@maryjanesfarm.org. Please include your name and daytime telephone number. For more information, visit www.maryjanesfarm.org


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