This was helpful. I gleaned some squash, but many had either a minor frost nip or some cracks that had healed and dried, and many had pale green stripes. I knew they were dicey, but now I know better how to cure them in my circumstances. I still have a large white pumpkin from last year and I was astounded, but now I understand why.
My problem is by the time snow hits or frost sometimes beginning of October some years that will kill my pumpkin or anything even when I’ve covered them the vines are no longer viabile so to save them I have to cut them off the dying or dead vines and bring them insides even if still green. And hope for the best very unpredictable weather up north here in Canada.
@@HealthAndHomestead thank you my friend.... the longest lasting and most incredible tasting squash I grow is the Tahitian Melon Squash... its incredible and lasts a full winter season in the basement...
how do you know if a pumpkin is still good. Like dont the seed cavities get bigger and bigger ? I wouldnt want to wait too long and ruin it if that is possible but I'd love to be able to store them for a while. I have a lumpyish green pumpkin. might be chioggia. and also cinderella that is huge.
I grew a bunch of sugar pumpkins this year, and i havent gotten them used before the weather dipped below freezing, they have been outside in the freezing temps for about a week, i brought them inside just now, am i going to have mushy rotten pumpkins when they thaw, or can i still make use of them??? they are firm and dont LOOK bad right now, but, they are still ice cold. I was really hoping to cook with my homegrown pumpkins for thanksgiving... but Im an idiot and didnt think anything about the freezing temps!
@Health And Homestead I didn't find the video on your website. I was wondering what that white squash name was. The one that stores for two years. Thank you for the video.
I got mine from Ice Age Farmer 2 yrs ago. I grew one this year and have 3 beautiful squash and still trying to make more, but late in season. I have a New York ?Cheese, that is a good one too. I have a good size one like a butternut and it is from this time last yesr, still in perfect shape.
So, I cure it at 80 to 85 degrees for 10 to 14 days. It is 60 degrees outside. I keep my house at 70. I don't own a wood stove and it isn't cold enough to fool with if I did. It is not cost effective to run a space heater that long. Your suggestions are impractical and ridiculous. First and last time watching this channel.
You really should check your transcript. I try following along but cannot hear so trying to understand what is being written. I feel like you are showing important lessons, if only I could tell what they are. Thanks.
Great info. BTW, your sound is too low. I always have to turn the sound up quite a bit when I go to one of your videos, then back down when I go to another. 🤨
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Curing pumpkins...another good reason to keep a mage in your party. Thanks for the advice.
I have one acorn left in my kitchen and it still looks the same as I picked it last year. Thanks for the video!
Good to know about the curing process for pumpkins
This was helpful. I gleaned some squash, but many had either a minor frost nip or some cracks that had healed and dried, and many had pale green stripes. I knew they were dicey, but now I know better how to cure them in my circumstances. I still have a large white pumpkin from last year and I was astounded, but now I understand why.
Very helpful information.
My problem is by the time snow hits or frost sometimes beginning of October some years that will kill my pumpkin or anything even when I’ve covered them the vines are no longer viabile so to save them I have to cut them off the dying or dead vines and bring them insides even if still green. And hope for the best very unpredictable weather up north here in Canada.
Great content and delivery. Easy to watch.
Ahh, woodstove! That makes sense for us up north. My early ones are in the bathroom w/ a heater
That will do the trick. Blessings.
Whats the best way for jack o lantern. Just decorating and carving pumpkin. Do they need to cure before giving out for carving?
I don't mean to laugh, but by the time we cut the squash/pumpkin at the end of the season, our weather is 65 degrees at best.
Cold here as well, I cure them by leaving mine in our sun room in the house, and turn them an so on...not perfect, what is. Good day.
He does cover that are the end of the video.
Exactly. Mine are not ready yet, but I just checked the weather site, and the 60's are as warm as I will see before the frost.
I never knew this. TY so much for this great vid and new subscriber here. I appreciate you sharing. Blessings🌱🌿😁💚
Very good, thank you.
Thank you freind, for this informative video! From Baudette Minnesota ❤
You are so welcome!
Good info. Thanks.
nice delivery of information in this video... thank you... but please tell us what is the variety of that squash??!!... 2 years!!?? wow
Hey Nate. It is the hopi pale grey squash. They taste quite good for squash also. Blessings.
@@HealthAndHomestead thank you my friend.... the longest lasting and most incredible tasting squash I grow is the Tahitian Melon Squash... its incredible and lasts a full winter season in the basement...
Great to know. Ty for sharing
You are welcome.
If only it were possible to get to that kind of temperature here where I am. No chance for me to be able to cure :(
I have a spaghetti squash super hard shell from last fall to this fall seemingly unchanged, but the last one like it had seeds sprouting inside?
What if when the plant dies back but the temps have already cooled off and you can't cure it at 80-85 degrees?
Take them inside and use heat mats for example.
Where the heck do you get that chunk of prolonged 80-85 degree weather, in the fall lol...?
how do you know if a pumpkin is still good. Like dont the seed cavities get bigger and bigger ? I wouldnt want to wait too long and ruin it if that is possible but I'd love to be able to store them for a while. I have a lumpyish green pumpkin. might be chioggia. and also cinderella that is huge.
Also I think I missed the name of this pumpkin? Did you ever do the video of super storing?
th-cam.com/video/3xlITc16vTs/w-d-xo.html
Thank you sir
You are welcome. Blessings.
Yes, but having enough warm days is the trick!
Very true.
Can they cure in a warm house or barn?
@@spoolsandbobbins probably not warm enough
@@spoolsandbobbinsI put them in my grow room
BRing it inside!
I grew a bunch of sugar pumpkins this year, and i havent gotten them used before the weather dipped below freezing, they have been outside in the freezing temps for about a week, i brought them inside just now, am i going to have mushy rotten pumpkins when they thaw, or can i still make use of them??? they are firm and dont LOOK bad right now, but, they are still ice cold. I was really hoping to cook with my homegrown pumpkins for thanksgiving... but Im an idiot and didnt think anything about the freezing temps!
@Health And Homestead I didn't find the video on your website. I was wondering what that white squash name was. The one that stores for two years. Thank you for the video.
I'm pretty sure its called something like Hopi Pale Grey winter squash.
Thank you@@mrs.w5539
You are correct.
does all this apply to butternut squash?
also where can i get seeds for the hopy squash, cant find in canada
I got mine from Ice Age Farmer 2 yrs ago. I grew one this year and have 3 beautiful squash and still trying to make more, but late in season. I have a New York ?Cheese, that is a good one too. I have a good size one like a butternut and it is from this time last yesr, still in perfect shape.
So, I cure it at 80 to 85 degrees for 10 to 14 days. It is 60 degrees outside. I keep my house at 70. I don't own a wood stove and it isn't cold enough to fool with if I did. It is not cost effective to run a space heater that long. Your suggestions are impractical and ridiculous. First and last time watching this channel.
what is the name of those squash?
Oregan homestead squash?
Is any winter squash potentially a two year squash if properly cured?
No. Some don’t last nearly as long as others.
So after we get them cured, If we don’t have a cold storage will they continue to deteriorate in on the kitchen shelf? If them temps are say low 70’s?
Of course….
We keep our squash in the coolest room in our home or basement. Temps fluctuate so if they start to turn we use/can or freeze them (cooked).
I have to keep mine in my bedroom closet. It's the coolest room in our trailer in the winter if I keep the door closed.
You really should check your transcript. I try following along but cannot hear so trying to understand what is being written. I feel like you are showing important lessons, if only I could tell what they are. Thanks.
I didnt catch the name of the two year squash. You mentioned it a lot but I didnt get the name.
Hopi pale grey squash
Great info. BTW, your sound is too low. I always have to turn the sound up quite a bit when I go to one of your videos, then back down when I go to another. 🤨
Name that long lasting squash please.
Hopi pale grey winter squash
Looks like a Hopi P G
Good eye. You are correct.
@@HealthAndHomestead these are a incredible variety. I grow them as well in Northern Minnesota.
Brother you didn't say what type of squash that was.
Ha ,we didn't have 3 85* days at all this year...
If it rain will spoil them
Rain should not be too much of a problem as long as you have some time of drying in the sun. I imagine rain for too long could be an issue.
The close captions are wackado on this one
It’s Vietnamese for some reason 😂
BTW, I don't know where your transcript came from but it is NOT what you're saying!
Your squash is sick...cure it
Well, is improper to call "Curing" this process. Bad.
I dislike and go.
Wood stove? What century are you from? Your information is useless in Florida as we typically have high temperatures, too high during harvest time.