South County farmer Mike Mandeville preserves his squash and turnips with a bleach solution, which kills fungus and bacteria. Here are the five simple steps
1) Pick squash, making sure that there is
one inch of stem intact with the fruit.
2) Fill a 5-gallon bucket with water and
add 1/4 cup bleach. Mix well.
3) Soak squash in bleach solution for two
5) Lay out flat in a cool, dry, dark place.
Create a space in the basement, if
you can. Do not stack vegetables.
The vegetables should keep for at least six months. Click here for an online guide to different kinds of squash.
An vitamin A giant, butternut squash is a great immune system stimulator. It is also high in both alpha- and beta-carotene.
Peel, seed, and cut a butternut squash into the shape of French fries. Spread out on a baking sheet lightly coated with olive oil or butter and bake for 40 miuntes. Season with salt or experiment with spices of your choice.
STUFFED SQUASH BLOSSOMS
Did you know that you can eat stuffed squash blossoms?
Squash plants carry both male and female blossoms. Pick male blossoms for stuffing, but leave a few to serve for pollination. Female blossoms can be identified by a baby squash as their base. Google "stuffed squash blossoms" for recipes like this one.