![]() ![]() Place cavity-side-down on an oiled baking sheet. – Run the squash briefly under running water, then shake off the excess water. The goal is to get brown, caramelized edges. This will soften the rind and flesh, making it much easier to cut.īeth’s favorite simple preparation (acorn or butternut): Winter squash are easily roasted in a 400F oven. To make squash easier to cut: Microwave on high for 30 to 60 seconds, depending on size of the squash. Storage: Winter squash store best at room temperature with good air circulation. Check the newsletter each week for storage information about that week’s delivery. Plan to eat these early varieties within two weeks of delivery. This week’s acorns are cured and ready to eat. Let’s review some basics about winter squash.Įxpected life: Some winter squash varieties are ready to eat soon after harvest, others store deep into winter. We expect to have a steady supply of squash or sweet potatoes over the coming weeks. You’ll get one or two squash, of one of these types. We used to grow green acorn squash but switched to the newer striped varieties because they taste better and the plants are more vigorous. These are distractingly beautiful, with stripes and patterns in yellow, green, orange and white. THIS WEEK’S ACORN SQUASH ‘Festival’ (left) OR ‘Heart of Gold’ (right) From left, Ben, Billy, Kristin, Jory, Linda, Smitty, Simone, John, Michio, Karen and Monika bring ‘Metro’ butternut harvest into the greenhouse. Our squash and sweet potato crops look great now, but will decline if left outside in wet, chilly weather. We have to get these crops harvested and safe in warm storage before the next storm. There has been so much rain, and more is coming. We are pushing hard this week to gather all our winter squash and sweet potatoes. ![]()
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