Squashed!

With the continual rains we have been having

and no cool crisp nights in the forecast,

I harvested the remaining squash

and pumpkins from the garden.

I didn't want to risk losing them

to rot or those pesky deer

who have managed to, once again,

find a way into the garden.

I grew and gave away many

plants this year, saving three of

each type of squash for our

own garden.

Three Rouge Vif D'etampes (Cinderella) Pumpkins,

three Carnival (Acorn) Squash

and three Sweet Meat (Hubbard) Squash

produced more than enough for the

two of us to enjoy throughout the

winter.

I will tuck them into beds of hay

in the barn to store them.

Throughout the season, we can uncover

a tasty treasure to serve with our

cozy winter meals.

~*~

If you have never cooked a Sweet Meat Squash

(or other large winter squash)

join me in The Pantry to see

how I prepared one

for our dinner and

for the freezer!

~*~

Joining Jami at An Oregon Cottage for

And
Amy at Homestead Revival for
Barn Hop #31