Wednesday, August 4, 2021

25 Pound Blue Hubbard Squash!!!

 So.... at the big box store this spring, I made an impulse purchase...  a small squash plant, promising large results.  It has been a fun and I will not go hungry in the near future!!!

Blue Hubbard Squash can get up to 40+ pounds.  This one is a mere 25.5 pounds.  I must say I am impressed!  

One detached from the vine early in the season and the flavor is nice and mellow.  Very much like a more mellow acorn squash.

Here are a few pictures of the monster!





I lacto-fermented a smaller Blue Hubbard squash, which has been delicious!  I did one plain to add to recipes and the other is fermented in Korean peppers. 


The ferments include 3 T kosher salt per quart of water plus the washed, chopped squash and 1 T of Korean pepper powder per quart for the spiced ones.  Make sure the vegetables are pushed below the water level and leave at room temperature for a week before tasting.  Once they get to your desired sourness, refrigerate.   If any mold forms or they smell bad, toss the batch.    

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