10/06/2025
Harvested all our buttercups yesterday. 11 firm skinned squashes isnt bad for seed not being planted until July. Kids will have fresh pumpkin pie when they get home from school today. Once fall harvest starts and larders start getting full, only then am I ok welcoming fall and all things pumpkin spice.
This is what abundance looks like in October. A wheelbarrow full of squash and gourds, and another full of sunflower heads. What might look like simple fall decor is actually nature’s storage plan.
✨ Fun facts you might not know:
• Winter squash (like butternut, kabocha, and acorn) were designed by nature to last through the winter. With a good cure (a couple weeks in a warm, dry spot) they’ll store for months in a cool basement or pantry. In the days before grocery stores, these were families’ “fresh produce” all the way until spring.
• Sunflowers aren’t just pretty faces! Once dried, the heads are packed with seeds for eating, planting, or even feeding livestock and chickens. One flower head can hold up to 2,000 seeds!
So while modern life tells us to buy food every week, the garden quietly reminds us with a little wisdom and some old-fashioned work, you can plant once, harvest once, and eat all year.
