Winter Squash: Big Yields from Spectacular Plants

(Page 2 of 2)

May 18, 2009
From the Maine Organic Farmers and Gardeners Association 
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Harvest winter squash after its skin is mature enough to resist being punctured by your fingernail. Store the vegetables at room temperature in a dry place. Check them every week or so. Any that seem to be softening or showing imminent signs of rotting should be cooked right away. You can freeze cooked squash flesh for later use.

RELATED CONTENT

Winter squash will be the featured “crop of the year” at MOFGA’s Common Ground Country Fair exhibition hall on September 25, 26 and 27 this year. The Exhibition Hall coordinators hope that gardeners and farmers will enter enough variety to create a spectacular display of not just the common ‘Buttercups,’ ‘Hubbards’ and ‘Waltham Butternuts,’ but also heirloom varieties from around the world, such as ‘Japanese Futsu,’ ‘French Galeux d’Eysines,’ ‘Australian Queensland Blue,’ ‘Yugoslavian Finger Fruit,’ ‘Pennsylvania Dutch Crookneck’ or ‘Italian Marina di Chioggia.’

For more on growing winter squash, see Growing Superior Winter Squashes, a talk that Rob Johnston Jr. of Johnny’s Selected Seeds gave at the Maine Agricultural Trades Show a few years ago.

Reprinted from the Maine Organic Farmers and Gardeners Association (MOFGA).

Copyright © 2009 Maine Organic Farmers and Gardeners Association.
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