Eghersis
is a transliteration of the Greek word, εγερσις, which has the meaning of being roused to life. Thus, it is my hope that what you find on this blog will empower, arouse, stimulate, excite, and animate your life--your soul, your spirit--the wholeness of who you are.


Saturday, October 24, 2009

Seeing Squashes

This morning, I harvested twenty-three winter squashes from my small garden. Satisfying work. Altogether these two plants, one delicata and one acorn, produced about thirty squashes, fifteen from each plant. That surprised me for some reason. Usually, I harvest without counting. But I was present to them on this day.

As I brushed the mud off their skins, I thought about the pies they would fill and the evenings when the aroma of their baking would warm the evening kitchen. I laid them on the outdoor table and admired them. Each shape was slightly different from the others of the same variety, each one individually beautiful yet matching the others. Gratitude filled my soul.

The Great Creator fashioned these fruits from the soil of the earth and here they were given to me. Gracious gifts worthy of inexpressible gratitude and admiration.

Day five of the Thirty Days of Seeing

Photo: Some of the harvested squash from my garden.

4 comments:

SUNRISE SISTER said...

What are you going to do with ALL of these squashes? I agree they're lovely to look at and truly astonishingly productive but then what???

Lisa said...

Hello Sunrise,

We will eat these beauties all winter long. I have had winter squashes last until spring. Also, they freeze well and make delicious pumpkin pies. I always use some for pies on Thanksgiving Day and Christmas. They also make a hearty soup.Great eating.

SUNRISE SISTER said...

So where do you store them and when you say "freeze" them what process do you use there? Yes, I am curious. We love squash soups and they're so easy to grow I wonder that I've not thought of doing that before......thanks for sharing:)

Lisa said...

We have a covered patio where I store the squashes in a box surrounded by newspaper. Sometimes I set them in our unheated mud room. Wherever they are, they are in a cool dry place.

To freeze them, I bake them first, let them cool, scoop out the insides, then put the pulp into pint freezer bags. I freeze the pulp in amounts equal to pie ingredients.

A woman I know wipes her squash skins with a weak solution of bleach and water to help them keep longer. I tried it one year, but it didn't seem to make much difference. So I just brush off the dirt, air dry them, and then store them.

Right now those in the photo are in plastic grocery bags on the patio. And I have a few in the mud room for easy access.

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