When you get too busy, sometimes you mess up — 9 Comments

  1. I really dislike cold weather and was wondering the reasons you all chose to live in such a cold area. Just nosy I guess, LOVE your blog and was glad to receive my seed order so promptly. Hoping for smoother sailing for all of you.

  2. I just really love your”can do” attitude! So many would fall into the”woe is me” category. I truely hope the rest of this winter goes easier for you and that we’ll all get an early spring .

    • Well, the woe-with-me attitude sure doesn’t get you anywhere. So the option is pretty straight forward, it seems. I WILL sure be glad to see temperatures above freezing though.

  3. So sorry you’ve had a bit of a rough time. You two are such an inspiration to all of us!! Hang in there and enjoy this sunshine.

    • Thanks Wendy. See, we have hard times just like everyone else. We LOVE the sun!!!

  4. Jackie,
    I’m so glad you guys got your water fixed temporally.Those calves are so cute!!
    I’ve just got a couple of Hopi squash left from last year and want to can them. Could you post some pictures of how big you cut the pieces to can. And do you just add boiling water? Any spices? How long do you can them. I don’t know if I’ve ever seen pictures of you canning Hopi squash before. Do you cook it before you cut the skin off? They are very tough to cut through. Thanks. It has become our favorite winter squash because it just gets sweeter when stored for a while.
    What is your favorite way of fixing it?
    Thanks for the info. As always you are our go to.
    I will share the extra seeds with fellow gardeners.

    • Okay Barbara, here’s the scoop: I cut the pieces roughly into 1″ dices. I first cut the squash in half, remove (and SAVE) the seeds. I’ve found that if I poke the end of a knife into the skin, then rock it back and forth, they’re a lot easier to slice. I cut the halves into 1″ slices, then cut the peel off and dice the squash. I pack it raw, the add a bit of salt and boiling water, leaving 1″ of headspace. Pressure can at 10 pounds (if you live above 1,000 feet, check our canning book for instructions on increasing your pressure as needed). Pints are canned for 55 minutes and quarts for 90 minutes.
      I love it all ways but I think stuffed with a mix of ground sausage, onion, garlic, croutons and diced sweet peppers, topped with grated cheese added about 1/2 hr in can’t be beat!
      Good for you in sharing the extra seeds. This once-nearly-extinct squash is now pretty safe in the hands of so many thoughtful gardeners.