We grew a little bit of winter squash this year (this picture only shows some of it). We plan to be eating these babies well into March.
Most Popular
Topics
- active living
- active transportation
- apartment
- baby
- baby led weaning
- baking
- bicycle education
- bicycles
- bicycling
- bike commuting
- Biking
- biking while pregnant
- biking with baby
- biking with kids
- breastfeeding
- canning
- career
- cargo bike
- childbirth
- cooking
- CyclingSavvy
- diaper free
- DIY
- Earth Day
- eat local
- elimination communication
- environment
- events
- fitness
- gardening
- Glacier National Park
- go by bike
- green baby
- Green Ideas
- green living
- grow your own
- hiking
- holidays
- house hunting
- Iowa
- Italy
- local food
- locavore
- longtail
- mental health
- mindfulness
- My Life
- parenting
- plastic
- Portland
- pregnancy
- recipes
- reduce
- restaurants
- reuse
- saint louis
- sickness
- Smoky Mountains
- st. louis
- StL
- summer
- Thanksgiving
- third trimester
- toddler
- tomatoes
- travel
- unemployment
- vacation
- vegan
- vegetarian
- vegetarian cooking
- vegetarian food
- vegetarian recipes
- walking
- winter
-
Archives
Meta
Her Green Life
How do you store them? I was thinking of stocking up at the farmer’s market and store in my basement storage, which is the great limestone coolers common in South City. But I don’t know how well they keep.
They should keep well in the basement. For ideal storage, start collecting those mesh-type onion bags. Place the squash in the bags and hang them in the basement. They usually go bad because of bruising that occurs under their own weight if you just let them sit somewhere. This is what we used to keep them until March last year.