Squash It!

Hello readers old and new! We're glad you're here. It's that time of the year, the brief space between the end of fall and the dawning of winter. There's been a few flurries in the air and hearts are full of thanks, which means...it time to SQUASH IT! So, for all of you wondering about the delicious and versatile gourd, here you have it: The Bag Lady on Squash.

Where can I purchase canned butternut squash for the butternut soup found on page 77 of It's in the Bag?

Bag Lady: I buy mine at Target.

What are your general thoughts on squash? Is it a food close to your heart?

Bag Lady: Squash to me is the perfect fresh food storage food because it will last from fall to spring if properly stored. There are also many different varieties and many ways to prepare it. We usually plant butternut, spaghetti, and acorn squash. We experimented with several other varieties and decided to save the seeds from the following store bought varieties: sweet meat, butter cup, sweet dumpling, stripetti, and swan white acorn.

What if I have limited garden space and don't want squash vines everywhere?

Bag Lady: This year we tried growing our squash up a trellis of sorts. We tied the vines onto the fencing using yarn scraps. To our surprise the squash grew all season without falling off of the vines. We did not even support them with slings etc. They just hung there and ripened.

When do I pick my squash?

Bag Lady: I was taught that you pick your winter squash just before the first frost. There has been some confusion as to the timing. I believe this stems from my recommendation of picking concord grapes after the first frost to ensure maximum sweetness. Just remember squash is before and concord grapes are after the first frost. If you are still confused, send in a picture and I will tell you if you have a squash or a grape. Ha, Ha!

How should I store my squash?

Bag Lady: Once you have your lovely squash harvested simply place them in a cool place i.e. root cellar. Remember to keep them off of the cement. We store ours in our unfinished basement where the temperature hovers around 40-60 degrees year round. I just lay wood boards on the cement floor and place the squash on the boards. Some people recommend hanging the squash in netting. I haven't found the need to do so.

Can I can squash?

Bag Lady: I have never canned squash because it's low acidity level lends itself to food borne illnesses such as botulism. I have frozen my winter squash and it becomes watery, so I use it for soups and sauces or pies.

The endless varieties of squash are so overwhelming! How do I find a variety I want to grow?

Bag Lady: If you find new varieties of squash in the store that you would like to try growing, simply scrape out the seeds and allow them to dry for two- four weeks on a paper plate. After they are dry, place the seeds in a cool dark place and they will be ready for next year's planting. You should never need to buy squash seeds again.

So, I've got a bunch of squash...now what?

Bag Lady: Try my delicious Butternut Squash Cheesecake!

Butternut Squash Cheesecake

1 1/2 cups gingersnap crumbs
1/3 cup chopped nuts of choice
1/3 cup melted butter
2- 8 oz. pkg cream cheese
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 cup butternut squash puree
3/4 teaspoon cinnamon
1/4 cup ground nutmeg

In a bowl, combine crumbs, nuts and butter. Press the mixture into the bottom of a springform pan. Bake at 350 for 10 minutes. In another bowl combine cream cheese, 1/2 cup sugar and vanilla until well blended. Add eggs, one at a time, mixing well after each addition. Remove 1 cup of the batter. Add remaining sugar, squash, and spices to remaining batter, mix well. Alternately layer squash and cream cheese batters in baked crust. Cut through the batters with a knife several times for a marbled effect. Bake at 350 for 55 minutes. Cool before removing pan collar. Serve chilled.

There you have it friends, the ins and outs, the ups and downs, the seeds and strings of squash! If you have any other questions (or are still trying to decide if you have a squash or a grape) send us a comment or email. You know we'll respond. Good luck with all your Thanksgiving preparations. If you're one of those that hates pumpkin pie (like myself) maybe you should give squash cheesecake a try!

EXCLUSIVE SNEAK PREVIEW: The W.O.W. Diet

Before The W.O.W. Diet


And now, a snippet from the author:

"I continue to experience the benefits of the enlightening W.O.W. Diet. My health has significantly improved. In 2005, my cholesterol was 235. Three months after being on the W.O.W. Diet my cholesterol dropped to 183 with an HDL (good cholesterol) of 73. I am wearing a size 9/10 (2010), down from a tight-fitting size 14 pant (Jan. 2007). When I began the W.O.W. Diet I weighed 186; presently, I weigh 148, a remarkable thirty-eight pound loss.
So far, after being on the W.O.W. Diet for twelve weeks, Trent has lost fourteen pounds and five inches from his waist. My mother, who is seventy two years old and who has suffered with IBS of the diarrheal variety for most of her life, has been on the W.O.W. Diet for three weeks. She has lost twelve pounds and four inches from her waist. And more importantly, she has not had any bouts of diarrhea since beginning the W.O.W. Diet. My step-father, age 71, is not as faithful to the W.O.W. Diet as my mother, and he’s still lost seven pounds in three weeks."

Today:


Picture courtesy of Deseret News. Article by Valerie Phillips, Photo by Tom Smart

Get excited friends, this book is going to be big! Remember you can pre-order your copy today through the link at the top of the page.

Daily Herald

If you missed seeing The Bag Lady in the Provo Daily Herald, here's your chance to check it out! Utah County fans, don't forget to come see her demonstration at the Provo Library on Nov. 4!

"Fast Food"--Part II

Day 3: We've been running for two full days. The night we camped in the field of daises we were safe. Our theory worked, the zombies stayed at the edges of the field. They were repulsed by the beauty and freshness of flowers. By the time morning came our foes had taken refuge from the sun and we managed to escape into the hills. We haven't seen any members of the village since we left. Hopefully they are still content with their dried wheat.

Yesterday, before we started our trek we had a breakfast of rye pancakes and bottled sausage. It was certainly a cheery way to start the morning. Had we not known about the pursuing threat, one could have been convinced that we were merely having a morning picnic.

I've realized yet another virtue of the bag meal system. The morning of our pancakes, the smoke from our fire seemed to attract the zombies, and they began making their way towards our camp. Luckily the sun was coming up and it slowed their pursuit allowing us time to get away. Not only were the bag meals light, which aided a quick escape, but they were already self contained. There was no need to repack our backpacks.

The last rays of precious sunlight are beginning to fade. Luckily the bag meals can be eaten cold, because a fire is out of the question. We can't risk a zombie encounter in the night, especially since we don't have a field of daises. We picked some and have been scattering them around our camp, but they are beginning to dry and wilt. Certainly a dead flower will have no protection against the living dead. I sit here, finishing my mexican soup, which isn't half bad cold, and hoping that we will still be here when the sun rises. Soon we will have to make a stand. The zombie invasion has gone on long enough!

"Fast Food, or Running for your Life with Bag Meals"--Part I

Day 1: We heard that they are coming. Coming. Coming in the night. We know that we'll be safe as long as the sun shines, they don't like the sunlight. Yesterday we began the evacuation to the northlands. We can only take as much as we can carry. The village decided there would be a greater possibility of repopulating the earth if we split up (yes, our village is concerned about the world at large-we even recycle.) If we were caught as a group, it would be total annihilation. I worry about the provisions some of our people took. The neighbors had to sacrifice their 50 gallon water drum...it was impossible to carry. The five gallon buckets of wheat and dried beans will provide sustenance, but I suspect it will be like eating cardboard after a few days. Perhaps the creamed corn will add some variety.

It makes me glad that we gave up on bulk food storage some time ago. I never realized just how valuable the bag meal system was until we had to pack up on a moments notice. Our family of 4 was able to evacuate with 4 bags each-2 in each hand, we even strapped one to the dog. Since each meal feeds 6-8 people, we should be able to feed at least 30 if we meet up with camp. On our own, we'll survive comfortably for some days...if they don't trace us by the smell of our flesh.

At least this day we should be safe. We've covered sufficient ground and found harbor in a field of daisies. Hopefully the bright colors and happiness will deter them. For now I take solace in this Sun-Dried Tomato and Basil Pasta. The creamy sauce and zesty basil are a taste of the comforting fires of home. The chicken will give us protein to continue our march tomorrow. Yes, at this time I can rest, but lurking at the edges of my awareness is the knowledge that we're being tracked. They are coming. The zombies are COMING!!

Book Review

The book is making the rounds in the cyber world! I didn't even know the Mormon Times existed, it's a product of the Deseret News, so it was a pleasant surprise when we discovered this review. Check it out here!

Deseret News

Did you see The Bag Lady in the Deseret News? If not check it out here. If you already saw the article, click the link anyways and relive the magic. :D