Squirrels are notorious pests when it comes to stealing bird food. Here are three ways to keep squirrels out of bird feeders.
Another great thickener is kobucha or blue hubbard squash. Also, rice water with pineapple in the blender makes an outstanding drink. Reply Sc B. McKinney says: November 11, 2013 at 10:48 pm I save all vegetable water and pour into ice cube trays and once frozen I label and put in...
I routinely cook Halloween pumpkins as well though it should be noted that these are not as sweet or flavourful as other varietals. The puree is still great in pumpkin muffins or pumpkin pie, though! How to freeze pumpkin purée Freezing pumpkin means you can use your homemade pumpkin purée...
Harvest summer squash when tender and a bit immature (6 to 8 inches long) for more flavor. Believe us, oversize squash has very little taste. Many people wait too long to harvest. If you have ever had a negative experience with zucchini before, it’s probably because they were left to ...
1pumpkin or large squash,(sugar pie pumpkin, butternut, buttercup or kabocha squash) Avoid large Halloween carving pumpkins because their flesh is too fibrous for a soft puree. Cook ModePrevent your screen from going dark Instructions Preheat the oven to 400°F and line a baking sheet with pa...
But since they are not as easy to find everywhere, any dryish winter squash will work as a substitute (butternut, red kuri, hubbard are my favorites). And a bonus is that typically you get so much flesh from the “pumpkins” that the effort of cooking and pureeing (and straining if ...
The contenders, clockwise from upper left: Kabocha squash, Jarrahdale, Sugar Pumpkin, Butternut squash, Cheese Pumpkin, Blue Hubbard, another Cheese Pumpkin, and another Kabocha Cook This Now newsletter Get essential recipes, tips, and tools, delivered to your inbox. Sign up By signing up, you ...
But since they are not as easy to find everywhere, any dryish winter squash will work as a substitute (butternut, red kuri, hubbard are my favorites). And a bonus is that typically you get so much flesh from the “pumpkins” that the effort of cooking and pureeing (and straining if ...