Some squash has been cooked and made into pie.
But how to store the rest?
We do not have a cellar and an in ground storage option would be a challenge because of a high water table. After reading several books and entries on the web, we have built a wooden box of rough sawn lumber and put it in a corner against the north wall of the house inside the greenhouse. Under the box the floor is dirt with a layer of loose bricks. There is a 'padding' of saltmarsh hay under the box and on two sides of the box. The squash are in the bottom of the box with cardboard covering them. The rest of the box has been filled with the hay with a remote reading thermometer sensor in the chamber with the squash.
So far so good!
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