Verlys Huntley, Notes from the Garden

Our fall harvest season continues with very favorable weather for our local farmers. Most of the soybeans are now combined, and the corn harvest is well under way. I am hearing that the yields are very good. Quite a different fall than last year when October gave us some pretty cold, nasty weather and even snow. This year we have not even had a real hard freeze yet, although more than likely we will get that within the next week or two. Hard to believe that after the six to 10 inches of rain we had in this area in about the third week of September, we are getting so dry now that there have been several fires in local corn fields. We have had some unusual weather this summer, and I wonder what our winter will bring.

Gardeners, too, are harvesting most of our later garden produce. Tomatoes, peppers, beans and vine crops were nipped by frost, but in many cases, only the top and outer leaves were damaged. However, with the cooler fall temperatures and shorter days, things are much slower to mature or ripen now. Green tomatoes that survived the light frost seem to ripen so slowly, and everything grows slower at this time of year.

Apples that are hanging on the trees are not too easily hurt by cold temperatures until it gets down to around 25 to 27 degrees. In fact, many of the later varieties improve in flavor and sweetness when we get those cold frosty nights and warm sunny days.

This time of year reminds me of the Johnny Appleseed table grace song that our family frequently uses, and the first verse goes like this:

Oh, the Lord’s been good to me,

And so I thank the Lord

For giving me the things I need:

The sun, the rain, and the appleseed;

Oh, the Lord’s been good to me.

Amen, amen, amen.

I recently found out that this song actually has five verses, and the last verse sums up how I feel, and I hope you share this feeling:

I wake up every day

As happy as can be,

Because I know the Lord is there

Watchin’ over my friends and me.

The Lord is good to me.

Anyone who wants the whole song and music for it can contact me at 507-297-5546. Although this may be intended for children, I think it really applies to all of us. And my special thanks to all of you who came out to our orchard open house and cider making event on Sunday, Oct. 10. Hope you had a great time, as we sure enjoyed having you come.

Farmers market notes

The local farmers market is still going strong, and you will now find all the fall produce, along with some summer produce that has not yet been damaged by frost. You will find an abundance of pumpkins (miniature up to the very large), decorative corn of all kinds, gourds, many kinds of squash, potatoes, lots of apples, beets, carrots and much more. Also, there are always many wonderful home-baked things, those farm-fresh eggs, meats, jams and jellies, honey, and maple syrup and nice craft items.

Our outdoor farmers market goes through the end of October, and then starting Saturday, Nov. 6, many of our vendors will be out at the Northbridge Mall in the food court area. We plan to be there each Saturday starting at 10 a.m., and again on Wednesday from 4 to 6 p.m.

Produce of the week — winter squash

Winter squash are called that because they can be stored into winter after harvesting them in the fall. To have the best flavor and to store well, squash should be fully mature, with the outer skin hard. Leave them in the garden as long as possible, but if freezing temperatures are predicted, you may need to cover them or take them inside. The butternut will freeze most easily, with even a light frost damaging them.

There are many varieties of squash, with different colors, textures, flavors and shapes. The spaghetti squash is unique in that it has stringy flesh that after being cooked can be substituted for spaghetti. Buttercup and hubbard are drier textured squash while acorn and butternut are more moist.

Winter squash is very healthy, with high levels of vitamin A, some vitamin C, folate and potassium.

To bake winter squash, place upside down on a cookie sheet with sides or a cake pan, and add 1/4 inch water. Bake at 350 degrees for 45 minutes to an hour or more, depending on the size of the squash. If microwaving, place the squash upside down on a microwavable plate or dish, and cook for five to 10 minutes, or more depending on the size of the squash. I do not add any water. You can test for doneness by pressing the outer skin to see when the squash is soft.

An easy way to serve acorn squash is to bake it with the cut side down and seeds removed, then turn it over, add a little maple syrup or brown sugar, along with a pat of butter to the center and reheat until butter melts.

Recipes:

Apple butternut bake

1 large butternut squash

1/4 cup butter

1 tablespoon brown sugar

1 teaspoon salt

1/2 cup sugar

1/4 cup butter

6 cups peeled, sliced apples

Topping: 3 cups cornflakes, crushed

1/2 cup chopped pecans

2 tablespoons melted butter

1 cup brown sugar

Cook squash and remove pulp and mash until smooth. Add 1/4 cup butter, brown sugar and salt. Set aside. In skillet, heat 1/4 cup butter, add apples and 1/2 cup sugar, simmering until apples are barely tender. Spread apples in large flat casserole, and spoon squash over top. Mix topping ingredients together and spread over squash. Bake at 350 degrees until heated through and lightly browned on top.

Sausage-stuffed acorn squash

2 acorn squash

1 pound bulk pork sausage

1 cup finely chopped onion

1 cup finely chopped celery

3/4 cup dry bread crumbs (coarse)

1 cup grated cheese

Cut squash in half lengthwise and remove seeds. Place squash cut side down in baking pan, add 1/2 inch water and bake at 375 degrees for 35 minutes. Meanwhile brown sausage and drain off all but 2 tablespoons drippings.

Saute onion and celery in the drippings about 5 minutes. Remove from heat and stir in bread crumbs. Stir in sausage and cheese, and put into lightly salted squash cavities. Bake at 350 degrees for 20 to 30 minutes.

Verlys Huntley is a master gardener and the president of the Albert Lea Farmers Market.