Brought in the first of the winter squash, an early variety of butternut (called…Early Butternut), Uchiki Kuri (orange, Japanese Hubbard-type), acorn and pasta. We didn’t grow a lot, a few 50′ beds, mainly for the weekly harvest shares and personal use. Curing here is usually not involved at all, just keeping them out of the fall cold, but this year, we may try high temperature/high humidity curing for some, not so much for improved storage, but for taste. More as we decide.
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