Winter Harvest- persimmons to pumpkin seeds

As new farmers, we have much to learn. We also went about this whole adventure by jumping in with both feet. I knew generally that certain plants were harvested into the fall, like squash. I didn't know how long squash would stay fresh for cooking after it was cut from the vine. For Thanksgiving, we stuffed butternut squash, acorn squash and a pumkin. All three had been cut and sitting in the dry warmth of our house for the past 4 weeks as decor. They cooked up wonderfully!

We also have a persimmon tree which though small has had a bountiful harvest. Our meals regularly include eggs from the chickens, persimmons and squash. The peppers and eggplant held on until the frosts this past week though I think if I'd not been so busy, I'd have had them covered for protection. In that case, I think they would have survived. Either way, its December, and we have delicious fruit, some vegetables and our eggs to give us steady food into the start of winter.

And our oranges look like they'll be ready to harvest in a few weeks! I'm simply amazed. Further, as I type this I'm munching on seeds we roasted out of our home grown squashes. Winter gardening can be just as productive. This weekend, I'm looking forward to getting the garden ready for a winter season of composting and preparing for spring--at least for those areas not still in some type of production mode.

Pumpkin Seed Roasting Recipe (I mixed the acorn and butternut squash seeds in too):

This is my mother's "old fashioned" way of serving up natural pumpking seeds.

1. Thoroughly clean off all the pulp from the seeds then rinse them under cold water in a strainer to be sure they are good and clean.

2. Boil them in salt water for 10 minutes.

3. Pre-heat the oven to 275 degrees F.

4. Spread the seeds out on a cookie or baking sheet.

5. Roast them for 10-25 minutes. Depending on the heat of the oven this may take a little longer. You really have to watch the seeds to be sure they don't burn. Use a spatula to turn them occasionally so that each side just barely begins to turn a golden brown.

6. Remove and allow to cool.

7. Enjoy!

Straight From the Garden Recipes: Cucumber and Lime Salad

This is a deliciously refreshing salad for hot summer days that is easy to fix and gorgeous to look at on the plate. There is a great contrast of dark and yellow-green with a splash of purple and red.

Serves 4-5 people:
Time to prepare: 10 minutes

* 2 Lemon Cucumbers
* 2 Persian or Armenian Cucumbers
* 1/4 of a medium sized Red Onion
* 1/2 cup sliced Red Cherry Tomatoes
* 1 Lime
* Salt (optional)

Slice the cucmbers about and 1/8 of an inch thick. Place them in a medium sized mixing bowl. Next slice a quartered onion in 1/4" thick slices. Taste the raw onion. If it is too acidic or hot, run the slices under cold water for about 30 seconds. This will reduce some of the acidity. Fresher onions will have a sweeter taste. Toss the onions in with the cucumbers. Cut the lime in half and squeeze out the lime juice from each half over the tossed cucumbers and onions. After this is completed slice the cherry tomatoes into thirds so that they are roughly 1/4" thick. Sprinkle them over the top of the salad. I prefer not to toss them into the rest, but try to distribute them evenly as I plate the salad so that they do not get crushed.  Just before serving add a dash of salt to taste if you wish. 

Enjoy!