Halloween is long gone, but I still have pumpkins – small sugar pumpkins – that are my garden's last gift. They have stored well since harvest, although I am processing them into soup, puree and freezer bags now to be sure I can enjoy their goodness over winter. 

Sugar pumpkins are meant for cooking and pie-making; their flesh is firm and sweet, not stringy and watery like the jack-o'-lantern pumpkins we carve for the front step for Halloween night.

These little beauties grew more successfully in the straw bale garden than zucchini or Boston marrow.  I had a yield of ten pumpkins from two plants. 

And it was entertaining to watch the vine creep further onto the lawn.  I half expected it to knock on the back door!  Do you remember this picture from Straw Bale Update #4?

Thank goodness for food bloggers and their practical advice on storage of winter squash (which includes pumpkin).  I found some cooking and freezing guidelines that are worth sharing.

Emily Han, one of the writers at thekitchn.com describes two ways to freeze winter squash.  To prepare raw squash, "peel and cut the squash into chunks of any size; 1-inch cubes are a good size," Emily writes. "Spread the pieces in a single layer on a baking sheet and place in the freezer. When completely frozen, transfer the squash to a freezer-safe container with 1/2-inch headspace to allow for food expansion. Frozen chunks may be added directly to stews or into the oven for roasting, or thawed before using."

Emily says to consider the size of the squash or pumpkin when preparing to cook it.  "Depending on the size, cut it in halves, cubes, or slices.  Cook it by roasting, steaming, or boiling.  Remove the skins and mash the squash. When cool, pack it into freezer containers with 1/2-inch headspace – or freeze in ice cube trays or muffin tins and then transfer to a container. The creamy squash puree may be used in lasagnas, soups, dips, and more."

One thing she doesn't mention ... after cutting open the pumpkin, remove the seeds and pulpy membrane before cooking, but do save the seeds.  Roast them too.

The roasting method is the one I like best.  The Kitchn editor Faith Durand says, "Cut the cleaned pumpkin into quarters and place them pumpkin side up, rind down, in a baking dish.  Bake at 350ºF for 45-60 minutes.  Scrape off the flesh and whiz through a food processor until smooth.  After the the pumpkin has been pureed, it will stay good in the fridge for up to three days.  It can also be frozen for several months."

Now could this post be complete without a recipe?  Make this soup with sugar pumpkin or a sweet squash.

Like Halloween, my straw bale garden is long gone.

The bales have broken down as they continue to compost.  Soon they will be a different growing medium – more soil than straw. 

Next year they will form the main input for a more conventional raised garden, but there will be a straw garden too. 

This experiment has made me a convert. 

Now I see why vegetable gardeners are so busy in the fall.  My nutrient-rich straw bale garden supported wonderful fruit production and the tomato harvest has been impressive.  I've been doing the cover-uncover dance against frost for several days, but it's too nerve-wracking when you have tomatoes this lovely.  Yesterday everything came inside, ripe or not.

If these beauties don't ripen, there's always Green Tomato Chutney.  And yes, I have been processing tomatoes along the way.  I'll share a nice tomato salsa recipe in this post, but first, let me tell you a few things I've learned about  growing tomatoes in straw bales.

1. Apply the two-plants-per-bale rule.
Tomatoes need plenty of space. Two healthy plants will easily fill in a single bale.  I was skeptical about this, but I soon discovered that generous spacing is essential for vigorously growing plants!  And it is easier to support and tend tomato plants that are not crowded.  Other vegetables – such as peppers or cucumbers – can be planted more densely.

2. Plan on sturdy supports.
Even large tomato cages pushed into the bales were not enough support.  Over time, the bales slumped and softened.  This decomposition is marvelous as it fed the plants, but my laden tomatoes fell over.  And once down, they were hard to lift and support.  Joel Karsten, the  gardener behind strawbalegardens.com, recommends t-bar fence posts at the end of each bale row and stringing wires down the length of the bales.  Tomatoes – and other climbing vegetables – can be tied to the wires as they grow.  Alternatively, the posts can be used as a sturdy support in conjunction with a tomato cage.  Next year, I will definitely plan on stronger supports.

3.  Monitor moisture.
The bales do an excellent job of absorbing rainfall.  I didn't have to water that often, but I did check the moisture in the bales regularly and gave the plants a deep watering when needed.  From this season's experience, I would say that a straw bale garden stays moist longer than a conventional soil garden.

From Ball Ltd., Made Fresh Recipes
Makes about 6 (16 oz) pints or 12 (8 oz) half pints
Traditional salsa with a zesty kick! Use whatever type of chili peppers your family prefers - and add hot pepper sauce if your tastes are even more daring.

You will need:

• 10 cups chopped cored peeled tomatoes (about 25 medium)
• 5 cups chopped seeded green bell peppers (about 4 large)
• 5 cups chopped onions (about 6 to 8 medium)
• 2-1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 13 medium)
• 1-1/4 cups cider vinegar
• 3 cloves garlic, finely chopped
• 2 Tbsp finely chopped cilantro
• 1 Tbsp salt
• 1 tsp hot pepper sauce, optional

To make a Half Recipe:

• 5 cups chopped cored peeled tomatoes (about 13 medium)
• 2-1/2 cups chopped seeded green bell peppers (about 2 large)
• 2-1/2 cups chopped onions (about 3 to 4 medium)
• 1-1/4 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeño (about 7 medium)
• 3/4 cup cider vinegar
• 1 to 2 cloves garlic, finely chopped
• 1 Tbsp finely chopped cilantro
• 1-1/2 tsp salt
• 1/2 tsp hot pepper sauce, optional

Directions:

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
2. COMBINE tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.
3. LADLE hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4. PROCESS both pint and half pint jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

In my garden, the brave early buds of our rhubarb plants are a certain sign of spring. 

Faithfully returning year after year, garden rhubarb (Rheum rhabarbarum) is a healthful edible that I am grateful to see when the sun warms the soil.

Growing up, rhubarb was a food my family ate stewed and by the bowlful.  When we moved, I remember my mother bringing a rhubarb start to establish in a new garden.  This lowly vegetable – and yes, it is a vegetable –  was a "comfort food" we all enjoyed.  And took for granted.

Now, as a northern gardener, I appreciate this cool-season perennial much more. 

Reliably winter-hardy, rhubarb is ideally suited to the northern garden.  That early flush of growth we all recognize emerges from the plant crowns, which are fleshy rhizomes.  The reddish stems that appear (called petioles) are tart, but juicy and flavourful given the right sweetening.  The leaves are not edible because they contain high levels of oxalic acid.

Rhubarb has been a common plant in Canadian gardens since pioneer times.  In those early days, people relied on it as a nutritious food source after a long winter.   Rhubarb does contain   several important nutrients, including Vitamins A and C, thiamin, riboflavin, niacin, potassium and phosphorus.

According to the Rhubarb Compendium, a rhubarb plant will continue to produce leaves as long as temperatures remain cool (below 32°C).  As temperatures rise, the growth slows.  The plant may even appear to go dormant in extremely hot weather.  Growth resumes in late summer.

Rhubarb tolerates most soil types, but it grows best in fertile, well-drained soils enriched with plenty of organic matter.  The plant can tolerate slightly to moderately acidic soil (soil pH as low as 5.0), but it will do better with a pH of 6.0 to 6.8.  (A pH of 7.0 is considered neutral.)

Rhubarb loves a good feed of nutrients.  Composted manure is an ideal source as it helps to conserve moisture and preserve soil structure, while making nutrients available to plants.  Rhubarb is drought tolerant, but a mulch of straw around the crowns is useful for conserving moisture.

As flower stalks appear, they should be removed before the flowers open.  This keeps plant energy directed to the production of leaves. 

Over time, rhubarb crowns become crowded and will produce smaller stalks.  Pruning with a spade, digging vertically to reduce the overall size of the crown should improve growth.  Prune to 4 or 5 buds.  These are long-lived plants, though, and you shouldn't need to do this until crowns are 5 to 9 years old, according to one provincial rhubarb production guide.  You can also lift and divide the crowns, rather than prune, if you want more plants.

If you are looking to establish a rhubarb bed, keep in mind that these perennials like lots of room.  Place root starts 100 cm apart.  Planting any closer will crowd the plants and lessen the crop yield.  In the home garden, planting in a raised bed is ideal as rhubarb needs good drainage to avoid rot in the crowns.

Here are a few more planting tips:

• Dig  an extra large hole for the crown.
• Mix composted manure and/or peat most with the soil.
• Firm the soil around the roots, but keep it loose over the buds.
• Gently work 50 ml of 5-10-10 fertilizer into the top 25 cm.
  
• Water well after planting.
• Let the plant grow without picking stems for the first year after planting.
  

In the fall, after the first hard frost, collect and compost the last few stalks.  Spread a shallow layer of compost (or leaves or hay) to prevent winter winds from drying out the crowns.

Mmmm.  Can't you just taste this strawberry rhubarb pie?

I recommend visiting the Pie Recipe page at the Rhubarb Compendium.  So many variations on a delightful theme.

But don't forget about muffins, crumble and cake, tarts, jam, even savoury dishes. 

For years, when there hasn't been time to make a pie, I've prepared this easy, old-time Nova Scotia dessert.

PUDDING – In a medium bowl, mix together flour, sugar, baking powder, baking soda and salt.  Stir in rhubarb and raisins.  In a separate bowl, beat together milk, egg and vanilla just enough to combine; stir into flour mixture.  Turn batter into greased 8-inch (2 L) square baking dish.
SAUCE – Into boiling water, stir brown sugar and butter until sugar dissolves and butter melts.  Add lemon juice, rind and nutmeg.  Pour gently over batter. Bake in 350°F (180°C) oven for 30  too 35 minutes or until pudding is golden brown on top and centre is firm to the touch. 
Servings:  About 6
Named for a recipe made popular on a 1940s radio show,, this adaptation appeared in Canadian Living magazine in the 1980s.

So go out, pick some rhubarb and enjoy this rosy-coloured gift of spring.  It's good for you!