wordsfromanneli

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Saving Seeds

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It’s that time of year when the leaves of squashes die and the squashes are lying around waiting to be picked.

I think this one is called a green egg squash.

A friend gave us several varieties of squash last autumn  when he harvested his garden. They were so good that I decided to try growing some myself the next growing season. I saved the seeds of the gift squashes and planted them this spring.

I was thrilled to see the seeds sprout and turn into little squash plants. It wasn’t long before they were big squash plants. Then squashes grew where yellow flowers had attracted some bees. I was so happy to see the babies of the gift squashes growing in my garden.

It was time to harvest them and I saved the seeds of the second generation. Next spring I’ll plant those and hope to grow a third generation of these green egg squashes.

They are so tasty. I like to cook them two different ways. One way is to cut the squashes in half and peel them. Then I slice them into one-inch pieces that look like a crescent moon. I put all the pieces in the microwave for three or four minutes while I sautee some chopped onions in butter in a frying pan. Then I place the crescent-shaped pieces of squash in the pan with the onion bits and fry them to a golden brown colour.

The other way is more traditional. No peeling necessary, but I give the squash a good wash. Cut the squash in half lengthwise, clean the seeds out of the center, and cut each half crosswise.  Paint the inside surfaces with melted butter, sprinkle on salt and pepper, and bake at 350, peel side down, until the squash is tender. Depending on the size of the squash, it may take 45 minutes to an hour. I cover mine with tin foil for the first half hour. If they need more baking time, just keep the heat to them until they are tender.

I’m looking forward to planting the next generation of these squashes.

I have another kind of squash that a friend in Montana gave us in 2015. I saved those seeds and have kept them going year after year ever since. That was a buttercup squash. Here is a picture of one of its descendants.

Not only is it fun to watch continuing generations of plants growing, but saving seeds is a good habit to get into. You never know when we may have hard times ahead.

Author: wordsfromanneli

Writing, travel, photography, nature, more writing....

37 thoughts on “Saving Seeds

  1. Kürbis mag ich fast gar nicht, aber Hokkaidokürbis in Spalten geschnitten, mit Öl und Honig bestreichen und Thymian darüber. Dann in den Backofen zum Garen oder auch in der Heißluftfritteuse.

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  2. I don’t like squash, but they are so cute on the vine! ☺️

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  3. They’re much like acorn squash, aren’t they. My favorite. And I cook it the same way you do these, but I fill the well with peas or something similar when serving. I love them.

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  4. I love squash..so delicious.

    Liked by 1 person

  5. My mother was a WW II vet who firmly believed that planning for hard times was prudent. She grew almost everything and also had a greenhouse that she used year round. One thing she didn’t grow was squash, and while I’ve tasted some, I don’t think I’ve ever tried this green variety. How wonderful that you have these seed continuations from your friends. Lovely.

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  6. Glad your seed harvest is going well. We can no longer grow zucchini or squash well in our garden as there is too much shade. Allan

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  7. Your reseeded squash looks so healthy and very pretty. It is always a good idea to keep seeds from the healthy plants!

    Liked by 1 person

  8. Wonderful to watch something grow from scratch. Tasty results too!

    Liked by 1 person

  9. Maybe I will do that with our Bodark seeds, and hopefully get another tree or two out of it. It gives great satisfaction, doesn’t it, to make things grow out of seeds?

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  10. Sounds good. I don’t know if I’ve ever tried squash. As you know, we’ve had plenty of zucchini, but not squash. Wish we lived near each other so we could try samples of each others’ cooking. Except, I don’t do onions. 😜

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  11. How wonderful that the seeds took root and grew. I hope they are as delicious as their ‘parents’.

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  12. Anneli, there is a rich (and tasty) link when we watch another generation growing in our garden. This mirrors how our families work as well. My youngest grandchild is about 8 months old.

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