How to pick a ripe pumpkin

Color is a Good Indicator

Chances are that if your pumpkin is orange all the way around, your pumpkin is ripe. But on the other hand, a pumpkin does not need to be all the way orange to be ripe. Some pumpkins are ripe when they are still completely green. When you are ready to harvest a pumpkin, use other ways to double check whether it is ripe or not.

Give them a Thump

Another way how to tell when pumpkins are ripe is to give the pumpkin a good thump or a slap. If the pumpkin sounds hollow, that the pumpkin is ripe and ready to be picked.

The Skin is Hard

The skin of a pumpkin will be hard when the pumpkin is ripe. Use a fingernail and gently try to puncture the pumpkin’s skin. If the skin dents but does not puncture, the pumpkin is ready to pick.

The Stem is Hard

When the stem above the pumpkin in question starts to turn hard, the pumpkin is ready for picking.

Harvest the Pumpkin

Now that you know how to tell when pumpkins are ripe, you should know how best to harvest a pumpkin.
Use a Sharp Knife
When you harvest a pumpkin, make sure that the knife or shears you use are sharp and will not leave a jagged cut on the stem. This will help prevent disease from getting into your pumpkin and rotting it from the inside out.
Leave a Long Stem
Be sure to leave at least several inches of stem attached to the pumpkin, even if you do not intend to use them for Halloween pumpkins. This will slow down the rotting of the pumpkin.
Disinfect the Pumpkin
After you harvest the pumpkin, wipe it down with a 10% bleach solution. This will kill any organisms on the skin of the pumpkin that may cause it to rot prematurely. If you plan on eating the pumpkin, the bleach solution will evaporate in a few hours and so will not be harmful when the pumpkin is eaten.
Store Out of the Sun
Keep harvested pumpkins out of direct sunlight.
Learning how to tell when pumpkins are ripe will ensure that your pumpkin is ready to display or eat. Learning how to properly harvest a pumpkin will ensure that the pumpkin will store well for many months until you are ready to use it.

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Squash

.. Knowing when squash is ready to pick from the garden differs from variety to variety. Summer squash and winter squash are different in that summer squash has a soft edible skin and is harvested in the summer time. For summer squash size is a matter of preference. However, most people pick them when they are the size of a cucumber. The skin is very delicate and if damaged, the squash will spoil more quickly. What is winter squash? Winter squash has a hard shell instead of a soft skin. This is a feature that allows it to be kept for a few months in a cool dark place to be used over the course of the winter. Some of the more popular types of winter squash include, acorn, butternut, hubbard, and spaghetti. When is winter squash ready to harvest? Each variety of winter squash has its own set of characteristics that help determine if it's ripe and ready to pick, but as a general rule, they typically reach maturity starting in September, or about 100 days after planting.However, start looking for mature squash in August. If you start picking them right away, before the vines begin to die, the growing season can be lengthened because the plants will continue to produce until frost. Popular squash varieties & signs that they are ripe Many gardeners use the fingernail method to determine if the squash is ready, regardless of the variety. In this case, if you can't mar the skin/shell with your finger nail, the squash is ready to pick. The only problem with this test is that if you do mar the shell disease causing pathogens can enter the squash and cause it to go bad, so use caution if you try this. Here are some signs by squash type that will help determine ripeness: •Butternut squash changes from light beige to a deep tan color when it's ripe. The optimal size is 8 to 12 inches in length. •There are other types of squash like acorn squash that has areas that develop an orange tone. Particular to the acorn squash is the yellow spot that faces the ground which turns orange when the squash is ready to pick. Acorn squash also changes from a shiny dark green to a duller tone of green •Hubbard squash is a very large winter squash that measures about 12 inches in diameter and can be very heavy. Hubbard squash feels rock hard and doesn't give at all when the outer shell is pressed. •Spaghetti squash is bright yellow when it's mature, which if a stark difference to the creamy white color while it is immature. Like the butternut, spaghetti squash should be between 8 and 12 inches in length. Harvesting & storing winter squash •Like most melons, you'll want to cut the squash off the vine. •Leave at least two inches of stem (5 cm) attached. This will help with extending storage time. •Harvest all winter squash after a light frost kills the vine. •Leave the squash on the vines to cure for 10 days to 2 weeks and cover at night if more frost is predicted. Letting the fruit cure will help to sweeten the flesh and make the shell better for storing. •If heavy frost is predicted, either cover the plants or harvest everything. Anything more than a light frost will shorten the storage life of the squash •Like tomatoes, squash will continue to ripen after picking, however, the flavor won't be as good. •Once the squash is harvested and ready to store, wipe the skin with a weak bleach solution to help prevent the squash from rotting. 6 parts water to 1 part bleach is a good ratio. •Store in a cool and well-ventilated place with a temperature range of 50 to 55 degrees Fahrenheit.

Cashew, tofu stir-fry

Cashew, Tofu and Broccoli Stir-Fry This cashew, tofu and broccoli stir-fry recipe is a delicious alternative to ordering in. Photography by Con Poulos . When you calculate the time spent driving to and from the restaurant, this dish is probably faster than regular takeout. And with your own fresh ingredients and only 1 tablespoon of oil in the mix, it's surely a lot healthier. Serves: 4 Prep: 8 min Cook: 12 min Total: 20 min Ingredients • 1 container (14 ounces) firm light tofu • 2 tablespoons reduced-sodium soy sauce • 2 tablespoons honey • 1 tablespoon rice vinegar • 1 teaspoon cornstarch • 3 cups broccoli florets • 3 teaspoons toasted sesame oil • 1 red bell pepper, chopped • 1 tablespoon minced fresh ginger • 3 garlic cloves, minced • 1/2 cup unsalted cashews • 3 scallions, chopped • 2 cups cooked brown rice Directions 1. Place the tofu on a paper towel set on a dinner plate. Top with a second paper towel and another dinner plate. Place a can or other similar weight on the upper plate and leave for 20 minutes to press excess water from the tofu. 2. Meanwhile, bring a medium pot of water to a boil. Combine the soy sauce, honey, vinegar, and cornstarch in a small bowl. 3. Add the broccoli to the boiling water, return to a boil, and cook for 1 minute, or until bright green. Drain and set aside. 4. Transfer the tofu to a cutting board and cut into 1/2" to 3/4" cubes. Heat 2 teaspoons of the sesame oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring occasionally, for 4 to 5 minutes, or until lightly golden. Transfer the tofu to a plate and set aside. 5. Heat the remaining 1 teaspoon oil in the skillet. Add the pepper and cook, stirring occasionally, for 1 minute. Add the ginger and garlic and cook for 30 seconds, or until fragrant. Stir in the broccoli and tofu, and cook for 1 1/2 minutes, or until hot. Stir the soy sauce mixture to recombine and add to the skillet along with the cashews. Cook, stirring, for 1 minute. Remove from the heat and stir in the scallions. Serve over the rice. Nutritional Facts per serving Calories 386.4 cal Fat 15.2 g Saturated fat 2.3 g Cholesterol 0 mg Sodium 331 mg Carbohydrates 48.8 g Total sugars 11.8 g Dietary fiber 6.4 g Protein 16.7 g Courtesy of Rodale Healthy Recipe Finder.

Fall Salad

Autumn Salad The flavors of this tangy apple and red cabbage salad sing on your taste buds. Photography by Ellie Miller . Serves: 4 Prep: 10 min Cook: 0 min Total: 10 min Ingredients • 4 tsp olive oil • 1 tbsp white wine vinegar • 2 tsp honey • 1/4 tsp salt • 1/8 tsp black pepper • 3 medium sweet-tart apples (such as Braeburn), quartered and thinly sliced crosswise • 1 1/2 cup thinly sliced red cabbage • 1/3 cup crumbled mild blue cheese • 1/4 cup thinly sliced red onion • 1/4 cup coarsely chopped toasted walnuts Directions 1. Whisk oil, vinegar, honey, salt, and pepper in large bowl. Add apple, cabbage, cheese, onion, and walnuts. Toss to combine. Nutritional Facts per serving Calories 220.1 cal Fat 12.8 g Saturated fat 3.2 g Cholesterol 8.4 mg Sodium 311.4 mg Carbohydrates 25.7 g Total sugars 18.6 g Dietary fiber 4.5 g Protein 4.4 g Courtesy of Rodale Healthy Recipe Finder. ADVERTISMENT

Easy Burgundy Stew

2 pounds boneless beef bottom or top round tip steak cut into 1-inch pieces 4 medium carrots , sliced 2 medium stalks celery, sliced 2 medium onions, sliced 1 can (8ounces) sliced warer chestnuts 1 can (8 ounce) mushroon stems and pieces , drained 3 tablespoons all-purpose flour

1 teaspoon salt 1 teaspoon dried thyme 1 teaspoon dried mustard 1/4 teaspoon pepper 1 cup water 1 cup dry red wine 2 large ripe tomatoes chopped mix beef, carrots, celery, onions, water chestnuts and mushrooms in a Dutch oven or a 4-quart casserole dish. Mix flour, salt, thyme, mustard and pepper; stir into beef mixture. Stir in the remaining ingredients. Cover and bake at 325 degrees until beef is tender and stew is thickened, aproximately 4 hours. Serves 8 320 calories per serving

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Easy Fall Veggie fixes...

1. Feta Cheese and green onions and parsley can dress up a chopped up roasted squash into a delectable side/main veg dish.

I like garlic salt and butter on any roasted squash great way to use left over roast fall veggies...pound a chicken (or turkey) breast out thin...smear with goat cheese, fill with veggies...wrap it up and grill or bake...perfect meal.  Most root vegetables are delicious roasted with onions and apples. The apples help bring out the natural sweetness.plus apples kept in the fridge very well  so they're easy to keep on hand. Butter and brown sugar are heavenly on roasted sweet potatoes or acorn squash. If you're roasting or pan frying, a little good olive oil goes a long way to making a slightly crisp exterior that helps the inside to shine through. Likewise butter can also be a friend; it just depends on what you keep around.

2. Cream: When in doubt of how to cook most squash or roots, simply try roasting and then whipping with a bit of cream. It's an easy way to relieve stress on presentation. Or you could blend things all the way out and turn your veggies into a creamy soup instead.

3.Fresh Herbs: A bit of rosemary, a little basil, it doesn't much matter what herbs you have in your kitchen; it just matters that you do. If you think salt and pepper are a little blah, try a fine shred of herbs added after cooking to give things a boost.

4.Onion & Garlic: Or at least something from the onion family. It might be shallots, garlic, leeks, or any of the wonderful onion varieties. No matter how you slice and dice them, they will always improve a quick saute or roast from your favorite Fall vegetable find.

What do you keep on hand during this time of year? Do you have a staple that ends up in many a dish? In my own home nutmeg and cinnamon seem to find their way to my table. What are your staples for fast easy fixes??