Squash Update

Has anyone seen my power cord? Seriously, it was on the couch for days and now it’s gone. I’ve looked and looked. I finally had to break down and borrow one. This is ridiculous, the battery charger on my laptop is as big as an elephant, as heavy as one, and about as old as one too. I’ll charge up the computer and take it, but not the battery. So where is it? It’s not like it can hide very well. Well, actually I guess it can since I can’t find it.


I’ve got so much to tell you. I think I’ll start with a squash update. You might recall that I wanted to try eating Rouge de vif d’tampes or Cinderella pumpkin when it is half yellow and half turning orange in hopes it would have a more pumpkin taste. It doesn’t. The only change from eating it yellow is that the center is much softer, the seeds larger, and the flesh firmer.


Rouge de vif d’tampes pumpkins are very moist. That is not water from being rinsed but from the pumpkin itself.


So how did we eat it? I used a carrot peeler to trim off the rind, scooped out the seeds and soft flesh, and cubed the rest. One of my favorite ways to eat butternut is cut up like this and stir fried with onions. Add a little garlic, salt, and pepper and yum, yum! That’s what I did with this pumpkin. It was good!

So there you have it. You can eat your pumpkin at any stage. Oh, sorry, not rotten. Must get that in. You know warning label for the mentally impaired.

If you want the pumpkiny taste, you’ve got to have patience. They say leave the pumpkin on the vine until the rind can’t be penetrated with a fingernail. It’s never happened before in my garden. We always have a hard freezes before then. Don’t worry, if your pumpkin is more orange than green it will turn is my experience. As for these Rouge vif d’tampes I dont’ know of can’t remember. That file in my brain seems to have gone with the computer’s power cord. I’m guessing we’ll find out. This time I will record the result or I think I will. I don’t know for sure I don’t have to wait until my pumpkin is hard and orange to eat.

Note: Rouge vif d’tampes starts out yellow and then turns orange, and then red.

If you are about to pick pumpkins or winter squash, don’t place them directly on the concrete in the garage or they may rot. Read that after I’d done that and found that out. I place mine on layers of cardboard or wood scraps so I have something really nice to slip on or trip over.

The experts say to cure your squash or pumpkins in 80 to 85 F. or 26 to 29 C. degree temperatures outside in the sunshine for 10 days to 2 weeks in high humidity. If we have high humidity, it’s a torrential down pour and its not 80 to 85 F. degrees outside. We pick when it is going to freeze. They are talking cold weather with temperatures down to the twenties at night in a few days. Time to pause on present projects and cut wood. I do love a fire, just not all the work that goes into it.

Is Jack Frost in your near future?

If you are interesting in more posts on the subject check out the below posts.






3 thoughts on “Squash Update

  1. What?! Of course it should ripen. It isn’t zucchini!
    Now you got me wondering though. Some of those winter squash do get rather tough as they mature.
    When I lived in town, we cooked the big orange pumpkins that were used for Jack-‘O-lanterns. In fact, they had been Jack-‘O-lanterns that we did not want just discard after Halloween. As you can imagine, they were not as good as those grown to be eaten. Nonetheless, they were not bad, and happened to make good pies. they were thin and soft, and took to spices nicely.


    1. For years I have started my squash family in the house, setting out plants to get a jump start. 100 days is really pushing things for us. So when I put these in as seed outside, three weeks later than I should have, I’ve got to wonder what will happen.We presently have so with more on the way. Glad I got my very small garden harvested.

      Liked by 1 person

      1. I’m still wondering about the need for ripening though. . . . and just a few hours ago, someone at work asked me about winter squash and their process of ripening and curing.


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