Market Farming

[slee107308 AT aol.com]

Hey Kelly ,  I think you stored it to warm of a temp.  I store some in a basement and the temp. was around 55 to 60 degrees they was great til we  had a chance to eat them.  Robin Lee from Kentucky


-----Original Message-----
From: Kelly Saxer <kellysaxer AT hotmail.com>
To: Market Farming <market-farming AT lists.ibiblio.org>
Sent: Sat, 20 Oct 2007 5:06 pm
Subject: [Market-farming] Spaghetti Squash

Hi,
 
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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