BY: LAKSHMI DEVI DASI
krishnafarmlife.yahoogroups.com
Hare Krishna
Dear Devotees,
vancha-kalpa-tarubhyash cha
kripa-sindhubhya eva cha
patitanam pavanebhyo
vaishnavebhyo namo namaha
Living off the land requires hard work and knowledge.It is so much easier if several families can get together and have a day or two of canning, etc.
Last night I was trying to figure out how to keep the winter squash, and pumpkins, last till spring.Ive never heard of canning squash.
But it does seem to go bad before spring time.
I do have a freezer and can cut up squash and freeze it, so stays nice and fresh, but I dont like to depend on my freezer to store food long term.
Does anyone have any suggestions for storing winter squashes so they keep for as long as possible?
Winter time is a great time to have soups and I’m really grateful to have fresh milk for these soups. But there is many other types of soup I wish I can store – like I love asparagus and it is very nutritional. I use 3/4 milk and 1/4 water as the basis for all my soups.
For whatever Im using, say squash, carrots,1 potato, I cut up and place just enough water to cover the veggies, thenbiol steam till tender. Then I smash whatever is left, grate some pieces of zucchini or whatver else seems good.
Add some white pepper is great for soups, add my milk bring to a boil and add a few other spices, little nutmeg, etc everything to taste.
To give it more substance as thickening, use mashed potato flakes, a little chickpea flour, etc.
Potatoes-
A few days ago I put some organic fingerling potatos and some dried chickpeas ( that were soaked over night and drained), in a glass baking dish and coated them with ghee, a little asafatida, italian spices, black salt,put a lid on it and baked them.
Not only does this heat part of the house, man those fingerling potatoes are really delicious. Add some sour cream or plain homemade yogurt.
Be well, I’m looking forward to hearing from all you what you are doing, sharing your knowledge
Lakshmi
Lakshmi, I can fruits but have never tried vegetables; the canning books say winter squash has to be canned in chunks, with water; although previously women canned it as a puree safely. In Nepal it is often dried in strips, in the sun or around stoves. Perhaps you could try cutting it in thin strips and drying it. I have thought of purchasing or making a dehydrator for vegetables and fruits as I don’t like canned vegetables.
Maybe it’s too late for you to try drying them this year, but perhaps next.
Winter squash stotes best at about 55*F so perhaps you are keeping them too warm or too cool.
I’ve had Hubbard squash last until July 4th. Of course always look for any with bad spots developing and use them first