Harvesting Vegetables: What’s Ready Now
September 11th, 2008
Filed in Fruits, Veggies and Herbs
Tags: fall, squash, vegetables
Early September is when months of hard work finally start to pay off in the garden. Many vegetables that require a long growing season are ready to harvest, while cool season vegetables start producing again.
Winter Squash
One of the tastiest vegetables finally ready in the fall is winter squash. Acorn squash, butternut squash, pumpkins, spaghetti squash and more require a long growing season to reach maturity. In early September, winter squash is finally ready for harvesting. If you didn’t grow squash this year, plan to grow it next year. Squash picked at full maturity and before frost can keep for 2-3 months in a cool, dry environment. It is a myth that winter squash needs a frost in order to ripen. A frost will actually ruin your squash crop. Winter squash is dense in nutrients, particularly potassium, niacin, iron and beta carotene. It is also an excellent source of fiber, and can be prepared in a variety of ways. Two of my favorite squashes are spaghetti squash and butternut squash.
Spaghetti Squash Recipe
When you cook a spaghetti squash, you can gently pry out the inside flesh, which looks like spaghetti, only it is orange and has fewer calories. For a tasty spaghetti squash dinner, cut a spaghetti squash in half and put it cut side down on a plate with a bit of water. Microwave on high for about 10-15 minutes. While the squash is microwaving, you can prepare a saute of eggplant, basil, tomatoes, garlic and onions to eat on top of the squash. You can also eat spaghetti squash just like spaghetti with sauce.
Butternut Squash Soup Recipe
One of my favorite fall and winter soups is butternut squash soup. I eat this after returning home from family vacations, because it is healthy, easy and tasty. It is my “detox” soup after an indulgent weekend.
Ingredients
1 Butternut Squash, peeled and cubed
2 Tablespoons of fresh ginger, peeled and grated
3 Tablespoons of olive oil
4 Cups (give or take) of vegetable or chicken stock
Saute the squash and the ginger together in the olive oil for about five minutes. Pour in the stock. Boil until the squash is tender. Puree the soup in a blender in batches, and pour into a separate bowl or pot. Serve!
You Can’t Beat Beets
Beets are another delicious fall and winter vegetable that are full of nutrients and tasty. Beets are versatile. They can be roasted with beef, pickled, or made into borchst–a beet soup. You can eat the tender baby greens of beets thinned from the row as a salad, or cooked with vinegar and sugar. One tip for working with beets–wear old clothes. Beet juice is bright and it stains!
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