We grow a wide variety of summer and winter squash such as GOLDEN
HUBBARD, SPAGHETTI SQUASH, BUTTERCUP, ACORN, and GREEN HUBBARD.

All the squash is started in the greenhouse and transplanted into
the field when the risk of frost has passed. All the squash are
planted into raised beds which are covered with a special blue
plastic (mulch). Last year we also covered our squash with a
perforated plastic to form a mini greenhouse in the field. This
increased the amount of heat for the squash. Squash are heat lovers
so they grew quicker. This year we are trying some new varieties
that need a longer season. We are hoping with the mulch and
perforated plastic, we will be able to speed up the growth enough
to have success in Central Alberta. Many of the squash will have
labels with cooking instructions on them.
No herbicides or pesticides were used.

Our favorite squash recipe is fall stew.
I first brown my stew meat, then place it in a roasting pan covered
with canned tomatoes, onions, potatoes, carrots and lots of cubed
squash. I make sure there is sufficient moisture either with
additional water or more canned tomatoes to allow the meat to simmer.
I put it in a low slow oven about 250 for as many as 4 hours.
Stirring occasionally to be sure there is enough moisture to keep the
meat simmering. This is a great fall meal that can be put in at
lunch and enjoyed for supper along with the fabulous aroma.