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Cornell University : Cornell Cooperative Extension
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| Yates Association |
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Summer Sun in the Winter
Cellar |
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September 19, 2001 Finger lake sun beams from my sockets. My bones are strong as glaciers. What has gotten into me? The goodness of the growing season properly preserved. In the cold of winter the orange flesh of a winter squash fires the furnace. Proper harvest and preservation of acorns, butternuts and a host of others allows the home gardener to enjoy the fruits of summer labor. Field to Storage-Culture, Harvest, Curing Storage diseases are too numerous too list but most originate in the field. Squash diseases build up in the soil after one growing season. Therefor always rotate to another crop after one season of any vine crop. Sanitation begins in the fall by plowing under or removing crop debris. The addition of organic matter through compost creates a healthy soil environment where pathogenic fungi will be suppressed. Disease resistant squash varieties are available. Table Ace, an acorn, and Waltham, a buttercup, are recommended. Fungicide applications are also an option. Although many enjoy the site of a first frost on a pumpkin or squash, a mature fruit harvested before frost will last longer. Cut the fruit from the vines with a sharp knife to ensure good handles and minimize leaking from the scar. Part of the appeal of squash is the tough, natural packaging. Yet wounds created by fingernails can be infection sites for storage rot organisms. Be gentle with your crop. Consider wearing gloves during harvest. Proper curing, or conditioning, should follow for two weeks at 80° and low relative humidity. This will heal injuries by producing corky tissue and will harden the rind further. Not many people heat their homes to this temperature, but keeping squash in the warmest part of your homes for a couple weeks prior to long-term storage will provide similar benefits. In the Cellar-Fall and Winter Storage Our ancestors appreciated a mildly cold and moist root cellar for winter storage of vegetables. The stone foundations and earthen floors protected produce from excessive cold or drying. These conditions keep vegetables from decomposing or completing their natural cycles by reducing microorganism and enzymatic activity. Today many homes feature 'finished' basements with cement floors. Either type is suitable for storage if the following conditions are met. Squash will store best at 50-70% relative humidity and 55° F. Expect squash to store through the fall and into winter in a basement or root cellar with moderate air circulation provided by ground level windows opened occasionally. Squash will suffer chilling damage at temperatures below 50° and freeze at 30.5°. Temperatures above 60° will cause the fruit to become stringy. Do not place them directly on the floor, especially concrete. Use pallets to allow air movement under the fruit. The longer the squash is stored the more crucial it is to check on a regular basis and remove any fruit showing signs of rot. Once a fruit starts to rot it can cause its neighbors to breakdown. Avoid storing winter squash near apples. Apples give off ethylene gas, which speeds up the ripening process. From the Cellar to the Belly Winter squash are high in beta-carotene, which is converted to Vitamin A in the body. Vitamin A promotes eye site, immune system functioning, and healthy skin. The vitamin A value of squash actually increases during storage. Acorn squash is a good source of calcium. Butternut and hubbard are very rich in beta-carotene. Winter squashes are low in fat and high in complex carbohydrates which make them excellent energy sources. Squashes are also rich in potassium. The seeds are nutritious too; roasted and lightly salted, they are an excellent source of protein and B vitamins. Winter squash can be prepared in a number of recipes baked, mashed, or puréed. A belly warmer from the North Country follows. Aaron's Squash Recipe: One acorn
or butternut Bake
the squash for one hour at 350°, or until soft throughout. Scrape
cooked squash into a mixing bowl, adding remaining ingredients. Enjoy.
Cornell
Cooperative Extension Yates Association |
