The Good Life Magazine – September-October 2023

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The big, beautiful blooms start growing fruit, and it’s hard not to get hunger pangs as the harvest approaches. In addition, the squash will rot in storage. Harvest too late and the flesh will be mushy and unappetizing, best used as food for a flock of chickens. There are a few easy tips to ensure ripe, delicious squash. Temperatures that dip close to or just below freezing at night are ideal. The leaves and vines will begin to die, and the rind will become hard. Poke the rind with a fingernail, and if it goes in easily the squash is not ready. A rind that requires pressure to dent is properly ripe. Color can also be an indicator of ripeness. Butternut squash turns a deep orange color when ripe, Spaghetti squash turns a deep yellow and Acorn squash will develop an orange spot on their otherwise dark color. I like to carry a pruning shears with me to cut the stem. If the stem is broken and removed from the squash, the storage time will be vastly reduced. Leaving a couple inches of stem ensures protection from moisture, bacteria and fungi. As we store all our squash for meals over the winter, we need to cure the fruit before they are cellared. After picking, the squash is laid out on the deck with adequate air flow. If it doesn’t freeze hard at night, they remain for a week or two to develop a cured outer layer. Once that occurs, they are stored in the cool basement on wire racks. Any fruit with bruises or nicks in the outer rind is eaten first, as it will get soft quickly. Properly cured and stored, most squash can last for months. Delicata and Acorn have a shorter shelf life, only a month or two, while Spaghetti, Butternut and Buttercup can last until spring. It's also an option to cut the meat into chunks and preserve it in quart jars. As a low-acid food, squash must be canned using a pressure canner. Water bath canners do not reach a high enough temperature to adequately preserve the harvest. Pumpkins add a dash of color to doorsteps and decks during the month of October, and the kids love carving scary faces in jack-o-lanterns. Just like squash, 8 | THE GOOD LIFE
pumpkins must be picked at the optimal time to ensure there aren’t mushy, sad jack-o-lanterns. In our garden, the growing fruits are hidden under the copious amounts of vines and leaves. Once a light frost kills the vines, the pumpkins appear to jump out, the splashes of orange looking like a beacon. The color is the first indicator. A shiny pumpkin is still developing, as they develop a dull color as they mature. Leave the bright ones in the field. However, if a hard frost is predicted they can be picked early. Dan Iwen, co-owner of Tim’s U-Pick Pumpkin Patch located north of Arthur, says that once a pumpkin starts turning orange, it can be picked and cured. The pumpkin must be placed in a well-ventilated area and allowed to cure in the sunshine. Like squash, the rind is firm on a mature pumpkin. Squishy pumpkin skin means the fruit needs more time. When the pumpkins are ready to be picked, use a garden snip or knife to cut the stem for a handle. Leave three to four inches to ensure plenty of protection from moisture. Making the cut on either side of the stem and not directly above the stem ensures the least amount of water loss. Pumpkins are not recommended to be canned, even in a pressure canner. Enjoy pumpkin fresh in soup and pies. Once carved, pumpkins will deteriorate quickly. The kids wait until a week or so before Halloween to carve their masterpieces to make sure they are still spooky for the big night. No matter if you are picking squash and pumpkins at a local pumpkin patch or in the garden, ensuring the fruit is ripe will ensure the best results for the best time of year! • urbantoadmedia.com | 9
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Page 4 and 5: CONTENTS SEPTEMBER-OCTOBER 2023 VOL
Page 6 and 7: 6 | THE GOOD LIFE
Page 10 and 11: HAVING A BEER WITH | JUSTIN STORM W
Page 12 and 13: HAVING A BEER WITH | JUSTIN STORM T
Page 14 and 15: WRITTEN BY: KRISSY NESS PHOTOS BY:
Page 16 and 17: There will also be two live bands p
Page 18 and 19: ON THE COVER | VETERANS HONOR FLIGH
Page 24 and 25: Little Pumpkins Available for Adopt
Page 26 and 27: FARGO POWER COUPLE'S GROWING EMPIRE
Page 28 and 29: Its relatively quick development an
Page 30 and 31: LOCAL HERO | BILL AHLFELDT Life Les
Page 32 and 33: LOCAL HERO | BILL AHLFELDT I applie
Page 34 and 35: LOCAL HERO | BILL AHLFELDT “My pu

The Good Life Magazine – September-October 2023

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