I've harvested 12 Acorn Squash so far. We are loving them, and I also froze one meal worth.
How can I tell when the Cushaw Squash are ready?
How can I tell when the Cushaw Squash are ready?
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I always remove the juice.
Good to know! Hopefully, I remember this the next time I make tomato sauce!I remove as much as possible with the seeds otherwise you simmer forever with slicing tomatoes
When we lived on Okinawa, I would store all my seeds in the freezer. They did fine without the soil, but not sure with soil. I seem to get volunteers in my garden each year. One year I let a few grow, and they were the larger grape tomatoes, probably from compost or manure.I wondered about the possibility of storing it in a freezer over winter, but that might be too much.
Any seeds that really need cold stratification, I will overwinter in the fridge. The rest I simply keep in a cool dark place in the house. I have a closet at the back of the house that is pretty warm in summer and cool in winter. I keep most of my seeds there in storage.Anyone have any thoughts for how to over-winter these seeds (per their method) in a warm climate like ours? We don't get those cold winter temps. Our coldest month (DEC) averages high of 67 and low of 46. Could that be cool enough for this process?
I also use the fridge and freezer for seed storage. For that Amish method, I'd skip the dirt at first and freeze...then toss on dirt to thaw when your ready to use. The only seeds I know of that can't go in the fridge or freezer are moringa seeds...cold kills them. I'm sure there's other seeds like that though.Anyone have any thoughts for how to over-winter these seeds (per their method) in a warm climate like ours? We don't get those cold winter temps. Our coldest month (DEC) averages high of 67 and low of 46. Could that be cool enough for this process?