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.
