It's mid July and I'm now alternating watering with my garden partner. I go out and water deeply, basically water the whole thing by hand with a water wand, then do it again. I try to water in the morning and I don't spray the plants (I saw one woman set up a sprinkler while she weeded).
But I'm sure that by mid August this much watering is going to get really old. I did have some water bottles with holes drilled in them to test, but the ones I've tried just drained immediately. This idea did not work at home in containers either.
When I saw this plot I thought to myself, "this is what I'm doing next year".
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| Garden plot with soaker hoses |
At orientation they said soaker hoses were an option, but that if you left it on anyone could come along and shut off the water or remove your hose. After seeing the woman with the sprinkler, I've decided that I could run the soaker hose while weeding or picking veggies, then hand water anything that needed it. I could see alternating deep watering with the soaker hose and it would probably cut the time in half. I think this idea has merit and I need to start a list of what to try next year.
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| Hubbard squash (one of many) |
P.S. This photo is for my friend who suggested Hubbard squash back in February when I was making my wish list. Honestly, I've never seen one before and certainly never eaten one. This little guy is peeking out while his many siblings hide among my nasturtium. Does anyone know how to prepare a Hubbard squash? Does anyone know when you pick them and at what size??? Feel free to leave advice in the comments.
Courtesy of whatscookingamerica.net:
ReplyDeleteThe extra-hard skins make them one of the best keeping winter squashes. These are very large and irregularly shaped, with a skin that is quite "warted" and irregular. They range from big to enormous, have a blue/gray skin, and taper at the ends. Like all winter squash, they have an inedible skin, large, fully developed seeds that must be scooped out, and a dense flesh.
Hubbard squash is often sold in pieces because it can grow to very large sizes. The yellow flesh of these tends to be very moist and longer cooking times in the oven are needed. They are generally peeled and boiled, cut up and roasted, or cut small and steamed or sautéed. It's perfect for pies.
Hubbard squash, if in good condition initially, can be successfully stored 6 months at 50 to 55 degree F. with 70% relative humidity. Less rot will develop in the Hubbard squash if stems are completely removed before storage. Hubbard squash and other dark-green-skinned squashes should not be stored near apples, as the ethylene from apples may cause the skin to turn orange-yellow.
Available year-round - peak season is early fall throughout winter.
Thanks for the info, I like growing enormous warty squash. I have never tasted Hubbard squash, but am getting positive feedback, look forward to trying it.
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