And the fall approaches… the pollinators and I are both preparing for winter. The Squash plants are buzzing, trembling with bee wings.
This year will include some Yellow Crooked Neck Squash, a Yellow Winter Squash hybrid (seeds from last year) and firm, large zucchini. I love the hybrid. Easy to carve out and the skin stays really firm. It cooks up with the filling and the olive oil gives it a buttery flavor and texture. Rinse with cold water. Cut to fit quart freezer bags. Carve out inner area and add this pulp to the filling mixture last. These are big enough for two meals for me. Pack with filling. Place in the freezer bag. Squeeze out air and zip.
One late afternoon, after shoveling snow, or rehab’ing that antique or having snow fun, take enough out for dinner and defrost. While they are still just a little frozen, sprinkle with your favorite cheese or pour tomato sauce or chopped tomatoes (salsa or pico de gayo )and it’s everything: wild rice, black or pinto beans, onions, garlic, Anaheim pepper (more of those in the dehydrator right now!) organic chicken or turkey or wild game meat (unless you are vegetarian or vegan) and chili or Italian spices (basil and oregano from the garden).
So much of what we do living out of town is preparing for the next season. Let’s hope that this winter will give us a little peace and rest…
The Refuge Permaculture Center 