Market Farming

["courtney mcleod" <sunmoonriver AT windstream.net>]

 

Hi Kelly,

 

From what I know and do, I store all my winter squash and other goodies at 42 – 48 degree’s.  If you can find that temp.  Sometimes it is really hard to do like with the very warm fall we have had.  Best that I know!

 

Courtney

Herb Thyme

Middlefield Oh

 

 

 

 

 

 

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