|These are actually mature Tatume summer squash rather than pumpkins.|
Once I figured out they were Tatume summer squash that I'd accidently let mature, I didn't know what to do with them (besides regret that I hadn't picked and eaten them earlier). But because they looked like pumpkins, it occurred to me to try them in a "pumpkin" pie.
That pie was only so-so, not a repeatable experiment. What I did learn, is that even mature, the squash remained mild-flavored, even sweet. Still very edible. Being summer squash, however, they were not keeping well. So I spent a good part of last week de-seeding, steaming, scooping, and making soup. The squash mashes very well and makes the soup thicker and heartier. That's how we like it.
|Scooping out the steamed squashes|
The rinds were very tough, I had to saw through them! The seeds were scooped out first and fed to the goats and chickens, The halves were steamed until the flesh was tender.
Since I was making soup to can, I figured it was a good time to clear the freezer of all the bones I'd been saving to make bone stock. That became the liquid base for those soups. The rest of it was just a matter of adding whatever I could find, Scrap Soup in a jar!
|Squash and kale soup based on a recipe from Farmer John's Cookbook.|
I added sausage for my meat loving husband. I was a little heavy handed
on the garlic (good harvest this year), so I named it "Tatume Garlic Soup"
|I had cooked a chevon shoulder roast in a quart of my home canned tomato|
juice. This became the base for the next soup. I added more garlic (but less),
the last of the roast, more canned tomatoes, and the squash ,of course.
|Tatume chicken soup. I had the remains of 3 chicken carcasses in the freezer|
which became the stock for this soup. Besides adding mashed squash, I added
more chicken, dehydrated onions, and chopped carrots for a little color.
|Barbecued Chevon Soup. Awhile back we had BBQ chevon ribs and I put |
all the leftovers in the freezer. For the acid to make the stock, I used sweet
wine pickled beet brine. I also added recently harvested sweet potatoes.
Besides the soups I also froze half a dozen or so quarts of mashed squash. It's a real treat with butter, salt, and pepper.
|Katy begged and begged for some squash while I was scooping it out.|
She was less than impressed, however, when she actually got some.
It's so nice to have all these convenient homegrown soups on my pantry shelves. I won't have to worry about what to have for lunch for a long time.
Not-Pumpkin Soup(s) © November 2013