Today the temperature is in the high nineties, so it is unusually quiet around here. The cats and dogs are snoozing, and the sheep and goats are staying in the shade. I did call upon my darling husband, Tim, to put a load of compost out for me to work into a little corner of the yard I have chosen for Spaghetti Squash.
This is my first foray into squash. I grew up I a family force-fed this bright orange food-like substance my mother swore was frozen squash. It came frozen into a square lump of paste-like goo, which seemed to gain nothing from being boiled and spooned onto a plate. It was the only food ever found that the family dog, Laddie, wouldn’t eat. Heck, he even ate snail poison!

Anyway, over the years I have tried to take a more mature approach to squash, but it has never been my favorite. And when you have friends who plant it, look out! We had a neighbor with an Italian squash patch who would bring us armfuls of the stuff. What was I to do with it? I believe that’s how we got started composting…

Seriously, though, this year I’m giving it a shot. I got some beautiful seeds from a company called Seeds of Change ( which are certified organic. I have planted them today, and we’ll see how it goes. I am arranging with some of my friends who live in the city of Hollister and we’re all planting different items to exchange. I hope they don’t bar the door in 90 days, which is how long the package claims it will be until maturity. I am a little nervous with the information that the fruits are 2-4 lbs. apiece. That seems like a lot of squash, doesn’t it?

I’m going to look around for recipes, and I’ll add them to the recipe section if they are any good. Anyway, I will pick some fruit when the stem cracks and the skin hardens to cure in the sun for 10 days. Then I’ll keep them cool, dry and dark until next spring.
That’s assuming I can find the house for the squash vines! How many did I plant? Oh, about two dozen. But I do thin them down to 6 plants after they sprout. Such an adventure!

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