First, I absolutely adore you and have followed you for years. I feel like a distant but loving sister.
My freezer failed and some of the berries defrosted then refroze (we think a mouse nesting in the coils caused it to overheat). Can I still use them to make jam/preserves/jelly or are they a total loss?
Claudia, I’m thrilled to be your new sister! If the berries still look and smell okay, taste a couple. If they haven’t fermented or started to mold because they were too long thawed and warm, they should be just fine to use for jams, etc. But if they are pretty questionable, toss ’em out, just to make sure. — Jackie
Cooking Hopi Pale Grey squash
Well now that you have Hopi squash growing around the country, what are some of your favorite ways to cook it? I ended up with 30 huge ones. I fried some up with potatoes the other day. Very tasty. I love the flavor. Thank you so much for your seeds.
Canyon City, Oregon
Every day I find new ways to use this very versatile and tasty squash. One great way is to seed and bake it until tender. Then fry up some Italian sausage, onions and bell peppers. Put this mix in the bottom of a casserole dish and layer mashed, baked squash over it. Top with grated cheese. Pretty darned good!
I’m so glad so many folks have gotten Hopi Pale Greys grown and harvested. It was so close to going extinct that it scared me. — Jackie