Pumpkins and Squash

My forever winter foods

I have been a lifetime advocate for the pumpkins. Back in the days when jars of baby food weren’t as popular nor as abundant as they are now mothers had to come up with their own solutions. Squash and pumpkins were my go-to. Completely nutritious as a fruit, low on acidity. No, I’m not a physician nor can I give you statistics and I’m sort of a rebel because I gave my babies honey and they all grew up healthy and strong (I had 7).

Picture above is the family at Hunter’s Farm along the Hood Canal in WA.

I’m just one of those old moms that remember back in the day we used ingenuity and the resources we had at hand. I had good training from a mom who endured WWII and the Great Depression.

I was labeled by a friend one time as “the woman who can make 1,000 meals out of one onion.”

In any case, because I lived in a desert while farming in a river valley, squash was a staple. Banana squash, hubbard, butternut…those wonderful hard skinned beauties that are given to mankind so you have fresh food all winter. Beautiful orange and yellow pulp that you can make into soups and mushes (perfect for babies and old people with no teeth).

It grieves my heart to see this valuable food go to waste. Why? They last forever if kept in a cool dry place. If you think the end is coming, hike out to those farms where squash and pumpkins cover the field and grab a dozen or so.

My grandson Sam with our load. (I added a few more before the day was over.) At Pheasant Field Farm in Silverdale WA.

Follow for a delicious recipe and some more homegrown survival notes from a great grandma who survived!

My own Squash Soup recipe below and a tip of where to get a free story. Sign up for free!

Squash soup.

1 medium size squash or pumpkin

1/4 yellow onion

1 16 oz of Swanson’s chicken broth

1 can coconut milk

1 fresh rosemary twig

1 t curry powder

salt to taste

Cut into sections and bake the squash, rinds on. Add some butter or margarine if you prefer. When it’s tender, scrape the squash from the rinds. Empty the broth into a stainless steel pan and add everything. Bring to a boil and cook until the onion is tender. Puree and then add the coconut milk. Bring to a boil for about 3 minutes and it’s done.

Serve with a touch of grated cheese and chives on top.

You can use any kind of pumpkin or hard shell winter squash for this. The thicker the meat of the pumpkin, the thicker the soup. Season to taste. You can even spice it up with some salsa after it’s cooked.

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