Friday Potluck #53

Happy… OCTOBER?

How is this possible? Tis the season to be sure. Temperatures are cooler here, with the first snow showers forecast this weekend. I’ve been wearing flip flops BECAUSE of the weather, and suffered chilly little piglets as a result. I just know that opportunities are limited… between now and the arrival of warmer temperatures. So I’m being brave.

I always used to know what month it was based on what was selling in the stores, but since Halloween candy made its annual debut the first week of September this year, I’m suspicious that the seasonal aisle may *not* be the best indication. Just hazarding a guess here.

This past weekend was food preservation fest 2011. I actually wrote 2012… I don’t actually know when I am.

From left to right: Sugar Pumpkin, Mini Blue Hubbard, Banana Squash,
Purple Finger Potatoes, and some kind of Spaghetti Squash.

I loaded up on squash this weekend. Did you guess? I still have the sugar pumpkin, just waiting to be made into cookies and pumpkin cheesecake cups… and actually, everything except the banana squash.

The banana squash really is as big as it looks. 23 pounds.

My friend Olivia offered her hands for scale. What do you do with 23 pounds of squash? You halve it, then you halve it again… and again! Then you add a tablespoon of butter to each eighth with a little salt and pepper, and bake at 375 degrees for 30 minutes, or until soft. After cooling, you remove the skin, dice into 1-2″ cubes and store in freezer bags. Between this monster, the two spaghetti squash (not pictured) that I cooked and the pound of garlic that I minced with olive oil and preserved, I used up about 1/4 of my available freezer space. I might have to get more squash next weekend too… I can’t help it!

Anyway, what are your food preservation plans this fall?

On to Friday Potluck.

grab the code!

Just a few quick and easy rules for joining the party:
1. Link directly to your recipe (not your main blog).
2. Only one recipe per blog each week.
3. Be sure, in the linked blog post, to link back here to Friday Potluck @ EKat’s Kitchen using the button above or text.
4. Have fun, do some visiting and enjoy!

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EKat’s Kitchen :. a series of culinary experiments and digressions on life. © 2010-2011

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15 Responses

  1. Thanks for hosting! Happy (almost) weekend!

  2. Martha says:

    Whoa! That is a big squash! When I was growing up we used to preserve (and I still do sometimes)Butternut Squash and use it in place of pumpkin. Yum!

  3. I didn’t like squash when I was a kid, and I am only just discovering how delicious it can be. I’ve never heard of a sugar pumpkin, but that sure is an impressive specimen. I wonder if we can get them here in England…This week I’ve shared my Shrimp Almost Alfredo, a lightened up version of the classic dish. Thank you for hosting!

  4. Jill says:

    HI,
    I shared a video for making GF pecan crusted apple crisp!

  5. Miranda says:

    I am sure that the 2nd week of November will bring the December holiday decorations out, so no- the seasonal aisle is not the best choice. And what do you do with 23 lbs of squash? Send some to me! Thanks for hosting Erin!

  6. Elsa says:

    I don’t know how it’s possible either! I’m having a baby in a few weeks, I’m still in shock. haha! Thanks for hosting! I brought Crab Puffs and they were amazing, we loved them, and I’m super excited to be sharing them today.

  7. Mandi says:

    Holy giant squash!!! That thing is intense. Thanks for hosting! I linked up with my pumpkin pancakes!

  8. Thank you for hosting! This week I have shared the following seasonal farm-to-table recipe that promote the benefits of good health through nutrition from eating fresh unprocessed seasonal produce:

    brazil nut pesto cream & heirloom tomato alfredo
    http://theintentionalminimalist.blogspot.com/2011/09/brazil-nut-pesto-cream-heirloom-tomato.html

    Happy cooking!
    The Intentional Minimalist

  9. Miz Helen says:

    Hi Erin,
    It is that time of the year when we begin to nest in for the winter. I always make my End of Season Soup which I am sharing with you today. Thanks for hosting!
    Miz Helen

  10. Dhemz says:

    my first time to join…:)

    oh, my! sugar pumpkin and pumpkin cheesecakes….sounds yummy!

  11. Run DMT says:

    If it wasn’t for the pumpkins and candy in the store, you wouldn’t even know it was fall here! Send some of that cooler weather my way! 🙂

  12. Thanks for hostessing a great party – so many fall recipes I can’t wait to try some!

    Hugs,
    Mary @ Redo 101

  13. kyleen says:

    I love, love, love roasted butternut squash.

    Thanks for hosting! I’m sharing my Boiled Peanuts with Chinese Five Spice.

  14. Malky’s Kugel disappeared before I got to have a decent size piece. Good thing, I have been sneaking apple pieces.

  15. Hi Erin, I’m laughing because I never had time to do any food preserving, BUT I just had a brainstorm, I’m going to be stock piling chocolate chips for my cookie baking this fall. I’m not sure it really fits into the preserving : ) category.

    Thanks for hosting again. I’ve shared an easy parsley sauce for a quick dinner when you’ve run out of time.

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