Pumpkins store best above 60 F, coated in a light layer of oil. (Mary Lowther photo)

Column Dig In: Squash, pumpkins make excellent winter food

Gardeners shine during winter, producing food from seemingly nowhere.

By Mary Lowther

Gardeners shine during winter, producing food from seemingly nowhere.

The growing season disappeared with the geese so what we eat until spring depends on how much effort we have put into preparing for winter. We can harvest turnips, Brussels sprouts, Daikon radishes, leeks and kale all winter if we sowed them last spring and fall, as long as the slugs hibernate.

In warmer Victoria I had a lovely stand of kale that looked like it would sustain us through the winter until January arrived and the slugs took over. In about a week all that was left was a bed of stems and they ate all my overwintering onions too. David would say that if they were so desperate to eat the kale, then onions would certainly be on the menu. We are lucky here where winters are usually too cold for even the staunchest slug to venture forth and multiply. So far.

Steller’s jays, I read recently, have fled their normal mountain habitat this winter for lack of food and have been slumming around Victoria and other settlements. And here I thought we had more jays because I was feeding them. Maybe next spring will see a decrease in slug populations since Steller’s jays eat their eggs.

If we plan our menus around our supply, we can impress our families right up until fresh crops appear next spring. I have three small pumpkins harvested late September awaiting my favourite recipes and a few new ones I’d like to try. I learned the hard way that winter squash, like pumpkins, keep better around 60 F than in a cold pantry. I wipe off the squash after picking it, dry it off and allow it to stand in the sun for a week to 10 days for it to develop a hard rind. I smear vegetable oil on the outside, re-coating with oil as needed when in storage, as I’ve learned that oil helps to preserve the squash. My pumpkins were green when I picked them and now they are gradually turning orange. I’ll be making pumpkin scones, muffins and soup, but my best recipe is for Pumpkin Chiffon Pie which I intend to take to a family dinner two weeks hence. Here’s the recipe:

Prepare the pumpkin (or any other squash): Cut the pumpkin in half, scoop out the seeds, brush the cut surfaces with vegetable oil and bake at 350 F for about 40 minutes or until it is easily pierced with a fork. Cool the pumpkin and scoop out the flesh. Blend in a blender or mash with a potato masher until pureed. Drain in a sieve, saving the liquid for soup, and measure out 1 ¼ cups of the drained puree for the recipe.

The Pie:

9 inch baked pastry shell

½ tsp cinnamon

1 Tbsp gelatin

½ tsp nutmeg

½ cup cold water

1 ¼ cup mashed pumpkin

½ cup brown sugar

3 egg yolks, beaten

½ cup milk

½ tsp salt

3 egg whites

½ tsp ginger

¼ cup sugar

whipped cream for garnish

Soften gelatin in water and let it stand. Combine brown sugar, salt, ginger, cinnamon, nutmeg, pumpkin, egg yolks and milk in top of double boiler. Cook slowly over medium heat until mixture thickens. Remove from heat and beat in gelatin mixture until thoroughly dissolved. Place saucepan in pan of cold water until mixture mounds slightly. Beat egg whites and sugar until stiff. Carefully fold into pumpkin mixture. Pour into cooked piecrust. Chill. Garnish with whipped cream, if desired.

Please contact mary_lowther@yahoo.ca with questions and suggestions since I need all the help I can get.

Just Posted

Community paramedic can discover people with ‘maple syrup’ in their veins

Paramedic Mike Wright talks up new idea with councillors

VIDEO: Come out and support Cops for Cancer at a BBQ at Country Grocer July 28

Tour de Rock always gets a warm welcome in Lake Cowichan, and this is just another way to help

Cowichan Valley welcomes the province for BC Summer Games

More than 2,000 athletes will compete in 18 sports from Friday to Sunday

Duncan’s Sunridge care home celebrates 10th anniversary

Long-time residents and staff celebrated

Families enjoy the Honeymoon Bay Day parade July 14

With fire trucks, floats, and sunny weather, there was a lot to like

VIDEO: Trudeau shuffles familiar faces, adds new ones to expanded cabinet

Justin Trudeau shuffles his front bench Wednesday to install the roster of ministers that will be entrusted with leading the Liberal team into next year’s election.

Wildfire evacuation order forces bride to search for new wedding venue

Fitzpatrick Family Vineyards is under an order due to the Mount Eneas wildfire south of Peachland

Recent online kitten abuse video raises serious social media questions

UBC and UFV profs weigh in on the subject of online sharing, shaming, and our digital landscape

RV insurance costs $1,000 more in B.C. than in Alberta: taxpayers group

Canadian Taxpayers Federation is urging the provincial government to open up ICBC to competition

Summerland issues State of Local Emergency in response to wildfire

Two homes under evacuation order; evacuation alert remains in place as result of wildfire

A brother’s determination pushes B.C. cyclist to ride 2,500 km for heart care

#Cunnycan: Ryan Cunningham ‘pushing the envelope’ to support brother Craig’s foundation

B.C. hockey coach, nurse was killed in case of mistaken identity, police say

In Surrey, Paul Bennett’s wife makes a tearful plea for help in finding her husband’s killer

Lower Mainland blueberry farms expect solid season

Blueberry Council of B.C. says season will be better than last year

Most Read