Market Farming

["Bill Shoemaker" <wshoemak AT inil.com>]

Kelly

 

Did you cure the squash before putting it into storage? To cure squash you should cut the stem from the vine and let it sit in the field for a few days under warm, dry conditions, preferably temps in the low 80's. The fruit will develop a tough skin a dry a little bit prior to storage. They should probably be stored at a cooler temperature too, perhaps the upper 40's or cooler. That might be expensive for you in Arizona but those are the conditions that will allow them to store for a while. I wouldn't expect them to store more than about 3 months anyway. Their condition will deteriorate after that.

 

The flesh should be okay to eat, as long as other things haven't deteriorated.

 

Bill

 

We grew a lot of spaghetti squash at our farm this year and planned to store it in our cool room (kept at about 70 degrees) for several months so that we could give it out to our CSA over the span of several months.  After a couple months of storage, I cut one of the squashes open and found that the seeds inside had started to germinate.  From the outside, this spaghetti squash looked to be in good condition...nice hard skin, no soft spots, etc..  Does anyone know what causes this or how to prevent it?  And, is the "spaghetti" part of the squash still OK to eat?
 
Thanks for your help,
 
Kelly
Desert Roots Farm
Queen Creek, Arizona

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