Fall has now made its arrival… Did you happen plant any of those little decorative squash and gourds for this Fall’s harvest? I did! And I’m so happy I remembered to do so.
Late fall of last year, I stuffed the ground with as many rotting pumpkins, squash and gourds as I could, with the hope of a few patches sprouting come Spring. The result? I got lucky and ended up with quite a few varieties popping up all over the farm. And now it’s time to enjoy my harvest!
These cute little Cucurbitaceae (don’t ask me how to pronounce that) are ready for harvest when the stems dry out and turn brown on the vine. Be sure to cut your squash and gourds from the stem before freezing temperatures arrive, or the cold will ruin their skin. Compost any fruits that are bruised or spoiled – they’ll just rot anyway.
Gather Your Squash and Gourds
If you’re harvesting your own squash and gourds (rather than buying them), cut them from the vine, leaving a few inches of stem intact. Make sure to cut instead of pull, so you don’t damage the stem.
Wash and Sanitize
Wash your squash and gourds in soapy water, and allow them to air dry. Afterward, wipe the fruits lightly with rubbing alcohol to be sure the surface is clean.
Cure / Dry Your Harvest
Place the squash and gourds in a well-ventilated area away from direct sunlight for about one week. The skin will begin to harden and change color. After a week, the outside should be dry.
Uses for Mini Gourds / Squash / Pumpkins:
Cut the top off, scoop out the seeds and hollow them out a bit. Now you have the perfect little vessel to hold a votive candle, or a tiny vase of flowers. Or, you can stuff your little treats with wild rice and brussels sprouts, pumpkin bisque, mushroom quinoa, or a Fall vegetable stew.
Mini gourds and squash also make great frugal decorations… such as this beautiful table setting I discovered at thehappierhomemaker.com.
You can even even get really fancy and create something like the display below… The possibilities are numerous!
I’m really looking forward to roasting some of these delectable little squash, and then trying out some interesting things to stuff them with. Happy Fall, Friends… ~A
What I was doing last September…
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My personal favorites are the “ghost” ones…