Comments for Amy's Journal

Comment on Pesto Pizza In Medford, Oregon. by Rachelle @ "Mommy? I"m Hungry!"

Rachelle @ "Mommy? I"m Hungry!" — Thu, 24 Sep 2009 23:47:30 +0000

That is SO neat! I love behind the scenes of product production.

Comment on Is this actually school? by lEONOR

lEONOR — Tue, 22 Sep 2009 18:12:03 +0000

Hi Amy,, wow your endeavors are awesome..its nice to read about it…especially how I have fallen in love with Amy’ Kitchen food…and then reading that its all about you…thats just awesome. anyways sure you get comments all the time about it..so I’ll spare you but good luck with your future…

Comment on Questions about Acorn Squashes by moeursalen

moeursalen — Mon, 21 Sep 2009 23:16:57 +0000

Great topic and timely. Until this year, I’ve always planted other types of squash. Now I have a bunch of “acorns” out there–we tried one but it was stringy. Well, I learned a bunch right here…but I should have read this in the spring.

Comment on Questions about Acorn Squashes by William

William — Sun, 20 Sep 2009 04:44:40 +0000

I have grown acorn squash for 26 years. This year I have some plants that are producing the regular green squash. Then I have one plant that is producing only white squash. And when I say white, I mean pure white. I have never seen this before. After some research I have found that this is likely a different variety will eventually turn creamy gold or yellow if left on the vine long enough. I am still waiting…. In the mean time I agree with Susan. I typically start enjoying my Acorn squash when the first ones reach a size slightly larger than a baseball. Later in the year they get to about 7 inches long generally. I just bake them with a little salt and a lot of pepper. My wife likes the buttered, brown sugar type of baking.

Comment on Questions about Acorn Squashes by Richard

Richard — Mon, 14 Sep 2009 22:54:16 +0000

Hello fellow squash eaters !!! I grow acorn, butternut, and pumpkins. The secret is let the vine die with the sqash attatched . This will be a sure way that they are sweet and ripe .When the skin is dark green leave on plant a week or two longer continue to water so they are full size If you like you could pick them at various stages a and taste them and look at the color . Yellow-orange very sweet . Remember if your soil is good those squash will be too !!!

Comment on I hate packing! by sandrar

sandrar — Thu, 10 Sep 2009 13:19:32 +0000

Hi! I was surfing and found your blog post… nice! I love your blog. Cheers! Sandra. R.

Comment on My summer internship–tea time! by Mary Aloe

Mary Aloe — Mon, 07 Sep 2009 01:13:04 +0000

Hello, New here. Thanks Mary Aloe Proud Mary Entertainment

Comment on Questions about Acorn Squashes by dbug61

dbug61 — Fri, 04 Sep 2009 20:01:07 +0000

Amy,
You might have a variety called “Table Queen” which stays “white” on the outside. Inside should be a nice golden orange color like any other acorn squash. The skin should be hard and I think it should sound a bit hollow if you thump it with a flat hand. I have an easy time with that on melons and pumpkins but a harder time on smaller squash.

Comment on Is this actually school? by Taylor

Taylor — Sun, 23 Aug 2009 18:46:41 +0000

Wow, it would be amazing to have those classes! It doesn’t sound like school to me!

Comment on Questions about Acorn Squashes by Benjamin

Benjamin — Sun, 16 Aug 2009 15:48:01 +0000

Hmm, I juste ate an acorn squash I harvested on the 10th of August, and it was a little over ripe. Also, color like the one above has very little to do with things, I have had acorn squash turn dark green at 2″ in diameter and stay white at full grown. Mostly I look for size and especially hard/tough skin. I’d like to give a special thanks to Wasington State University Master Gardener program for helping save my acorn squash crop. Be the bee when it comes to pollinating your squash.