September is the month to . . .
By Amy Witt, Horticulturist, University of Maine Cooperative Extension, Cumberland County, amy.witt@maine.edu.
Master Gardener Volunteers Making a Difference — Kids Can Grow, Bangor
By Katherine Garland, Horticulturist, UMaine Extension, Penobscot County, katherine.garland@maine.edu.
The sun is shining, a Master Gardener has pulled the hose across the parking lot to the garden, bags for harvesting are lined up by the fence, and kids are beginning to arrive. Welcome to Kids Can Grow at the new Youth Community Garden in Bangor, one of several Master Gardener projects in Penobscot County.
Kids Can Grow is a 4-H youth gardening program that provides young people with the training, tools, seeds, and supplies necessary for success in their own garden. Kids Can Grow sites are dotted throughout the state, each with their own unique character. The Bangor program began meeting after school in late April of 2012. Participants were matched with a Master Gardener Mentor who helped them work on planning their own 3’ x 5’ garden plot found within the collection 20 raised beds located at the Bangor Housing Authority Community Center. During after school meetings in the spring, we enjoyed healthy snacks, started seeds, constructed raised beds, and planned a few extra gardens for kids who would enter the program later in the season. Weekly summer activities included garden planting, nutrition lessons, garden maintenance, entomology, and composting. Our young farmers enjoyed a bountiful harvest this year and none of it would have happened without the generous support of our dedicated Penobscot County Master Gardeners who made this program a great success: Ellen Fisher, Jim Green, Alix Johns, Mara Kosa, Jan Placella, Dale Quimby, and Susan Sombret.
For more information on the Master Gardener Volunteer Training visit umaine.edu/gardening/master-gardeners.
Winter Squash & Pumpkins — An Interview with Dr. David Handley, UMaine Extension Small Fruit & Vegetable Specialist
By Richard Brzozowski, Extension Educator, University of Maine Cooperative Extension, Cumberland County, richard.brzozowski@maine.edu.
How do you know when pumpkins or winter squash are ready for harvest? The best thing to do to determine ripeness is to look at the “ground spot.” The spot where the fruit sets on the ground will develop a deep yellow or deep orange color. This color change is a good indication that the fruit if ready to pick.
When I harvest winter squash or pumpkins, what do I need to look for in regards to quality, size, and being blemish-free? The skin of the pumpkins or squash should be sound (no obvious wounds, lesions or soft spots). The stem should be firm and well attached to the fruit. Minor scrapes or cuts can sometimes be resolved with good curing.
I have heard that winter squash stores better when the squash is cured. What does curing entail? Curing is basically a process for the skin to thicken to preserve the flesh better. Curing involves storing the harvested fruit it in a warm, dry place for about 2-3 weeks, such as in a greenhouse, a high tunnel or upstairs in a barn. Field curing of harvested fruit gathered in a windrow and left in the field is also used. If the windrow method is used, the fruit must be protected from frosts and freezes. By the end of 2-3 weeks, the pumpkins and squash are then placed into cold storage 50-60 degrees F. An unheated bedroom or cellar works fine.
What effect does frost or freeze have on winter squash or pumpkins in the field or left outside (uncovered)?Low temperatures tend to freeze the skin of the fruit. After freezing, the skin becomes soft. With softened skin, the fruit will lose its storage life. If pumpkins or squash have been frozen, they should be consumed or processed immediately.
Which winter squash varieties store best for long-term storage? Buttercup, Hubbard, and Acorn can store for long periods if cured properly.
Are there some varieties of pumpkin that are better for eating than others? Yes, UMaine has been looking at varieties for several years. In general, some varieties are sold as “pie type” or “eating type.” These are small (3-5 lb.) fruit, including varieties such as New England Pie, Small Sugar, and Winter Luxury. They have much better eating quality than the larger jack-o-lantern pumpkins. FYI, good pumpkin pies are usually made with squash.
What do I look for when selecting pumpkins and squash varieties for next year?Look at the descriptions and characteristics in the seed catalogs for next year’s selections. Seek varieties that mature under 100 days (if direct seeding). Plant seeds or transplants after the danger of frost has passed.
What is the difference between winter squash and summer squash? All squashes are in the genus cucurbita. Within the genus are three main species. They include: cucurbita pepo (star shaped stem); cucurbita maxima (Banana, Buttercup, and Hubbard); cucurbita mochata (Butternut, Wheel pumpkins). All summer squash varieties are in the genus and species cucurbita pepo; the skin and flesh of summer squash are meant to be eaten when the fruit is immature. Summer squash are divided into three general types: yellow, green or scallop. Winter squash have thick skin that is meant to be peeled, leaving the flesh for consumption.
What is Suberization? Suberization is the self healing process for any abrasions on the skin of pumpkins and squash. A corkiness is formed. (Merriam-Webster’s definition.)
Been Thinking about Low Cost Foods & Winter Meals?
By Richard Brzozowski, Extension Educator, University of Maine Cooperative Extension, Cumberland County, richard.brzozowski@maine.edu.
I have limited garden space and I am unable to produce large quantities of vegetables or fruits to preserve or store for the winter. What I commonly do to rectify the situation is to search out and purchase produce from local farmers that is low cost and easily stored (unrefrigerated). I focus on four vegetables — potatoes, rutabagas, carrots, and winter squash. When you consider the price of food, these four vegetables are a real bargain. The price of these vegetables is typically at or under $1.00 per pound. These types of vegetables can be stored in a cool, clean place that is protected from freezing temperatures.
Are you in the same situation? If so, you might try these activities.
Before purchasing bulk produce for winter consumption, calculate how much your family will consume over the next 6 months (November to April) and make sure you have a suitable space and site for proper storage. An unheated bedroom or an unheated cellar works well for most produce. Food grade plastic bins are cheap containers for keeping produce organized, clean and protected. Condensation can occur, so check the bins occasionally (once or twice a week) and wipe any moisture collecting on the sides or lids. Line the bins with newsprint to absorb condensation. Produce stores best under conditions of proper temperatures and humidity. Be aware of rodents and watch for signs of their presence. Address rodent control quickly. Rodents are seeking winter harbor, too, and usually start entering homes and cellars in October.
UMaine Extension has developed some handy resources on how to use these products. Here are links to specific publications:
There are some other low cost foods that are produced locally that you could buy in bulk. You might consider beets, cabbage, apples, onions or garlic.
University of Maine Cooperative Extension’s Maine Home Garden News is designed to equip home gardeners with practical, timely information.
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Maine Home Garden News was created in response to a continued increase in requests for information on gardening and includes timely and seasonal tips, as well as research-based articles on all aspects of gardening. Articles are written by UMaine Extension specialists, educators, and horticulture professionals, as well as Master Gardener Volunteers from around Maine, with Professor Richard Brzozowski serving as editor.
Information in this publication is provided purely for educational purposes. No responsibility is assumed for any problems associated with the use of products or services mentioned. No endorsement of products or companies is intended, nor is criticism of unnamed products or companies implied.
© 2012
Published and distributed in furtherance of Cooperative Extension work, Acts of Congress of May 8 and June 30, 1914, by the University of Maine and the U.S. Department of Agriculture cooperating. Cooperative Extension and other agencies of the USDA provide equal opportunities in programs and employment.
Call 800-287-0274 or TDD 800-287-8957 (in Maine), or 207-581-3188, for information on publications and program offerings from University of Maine Cooperative Extension, or visit extension.umaine.edu.
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