Cricket Song Farm

Cricket Song Farm

Friday, December 28, 2012


                                                       Winter squash baking in the oven.
                                           The smell is heavenly as you come in from the cold.

  The large green Hubbard is a beautiful addition to any garden.  Plant seed after the soil has completely warmed.  It needs room to grow, it's vines can grow up to 15 feet in length.  After fruit has set, cut the ends off the runners to promote ripening.  It produces several squash on each runner.    It seems to handle my cold summer nights and short growing season better than other winter squash varieties.  (I can only bring  a crop of banana to maturity about every 5 years, but I harvest Hubbard every year).  It's rind is tough and the orange flesh is about an inch thick.  The seed cavity is large with large seeds.  I have roasted the seed, but they are not palatable. Save the seeds from your largest, fastest maturing squash for next years crop.   The green Hubbard is not as sweet as the buttercup, butternut or banana squash,  for that reason I prefer the Hubbard.

immature fruit growing on the fence

to save space
it can be trellised if you plant the smaller baby varieties
 or support the larger squash as it grows with
a sling

my favorite way to prepare green Hubbard is to skin it  (be careful it is very difficult to do)
cut in half and
remove the seeds
scrape the inside clean
cut into 1 inch cubes
season with olive oil
roast at 350 degrees until soft
add other root crops to the pan if desired
beets, turnips, carrots, and parsnips
stir often to prevent sticking and burning


3 tbs. olive oil
3 cloves minced garlic
1-2 shallots chopped
1 tbs. coriander
1/2 tsp. fennel seed
1&1/2 tsp. dried sage
3 medium carrots chopped
5 cups chicken broth (or vegetable broth)
1 cup heavy cream (optional)
I prepare this soup using about 6 cups of the  roasted squash (instructions above)

In a large sauce pan boil broth and carrots until the carrots are cooked, meanwhile in a cast iron skillet saute the garlic, shallots, coriander and fennel seeds.

In a food processor place the cubed, roasted, squash
 pulse to slightly break down the squash.
Remove cooked carrots from the broth and add to the squash.  Add the dried sage. Pour in the hot  broth as you puree the squash and carrots, using enough broth to make a smooth, thick soup.  Add the sauteed garlic and onion mixture. Puree.  Add more broth if needed.
Pour soup into a large sauce pan and slowly heat through.  Add cream. Stir constantly over med. low heat until ready to serve.
Sprinkle the top with fresh chives if available 

To bake
cut in half and remove seeds
place flesh side down on a baking sheet
350 degrees until a fork can pierce the rind and the flesh is soft

Green Hubbard's can grow to a very large size

my shoe helps to show how large this squash can grow

The green Hubbard matures in about 90 to 105 days
it can weigh up to 20 pounds
an excellent keeper
store in a cool dry place

I will be delivering winter squash to the St. George area Jan. 24, 25 &26.  I have spaghetti, turk's turban and green hubbard available
$1.00 a pound delivered
$.75 cents a pound farm pick-up.

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