We call it the Ozark Mountain Potato. It is actually a cross of a pumpkin developed by my friend Travis Hughey in South Carolina. I’m not sure of it’s exact origins but we have been growing it here on our off grid homestead for the last few years with great success. It seems naturally resistant to pest and disease in these parts and grows abundantly in healthy soils.
Jaimie cans the pumpkin squash for use throughout the year. We make breads and supper time meals with the flesh of the squash. My favorite use is a half roasted on my Weber grill filled with burger stuffing and topped with mozzarella cheese. We will post a recipe soon with that information and pictures.
This is definitely a fall squash and in this video I take you through the garden in early October and we check out all the “potatoes” that are almost ready for harvest. There are going to be some giant squash specimens this year for our off grid homestead. These will mostly be canned by Jaimie in the off grid outdoor kitchen but some will be roasted. The seeds will be available in our online store for you to purchase as well.
One of the best features of this squash is that it keeps so well. We have been keeping these squash shelf stable for up to a year in a non climate controlled home. So you can plan to harvest and then keep your squash stored away until you are ready to use it. However, we have found it’s best to use it before 6 months as the seeds inside will begin to sprout. For our modern homestead, this squash is a must to grow every year as we get so much use out of it. We know you will too!
Enjoy the video!
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