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USDA Organic Seal

Squash

  • Pickling and Slicing Cucumbers +

    Slicing cucmbers are thick with dark green skins.  Picklers are thinly skinned and shorter in length, but have a longer shelf life than slicers.  They can be eaten raw and baked. Unpeeled cucumbers should be washed in cold water. Refrigerate in a plastic bag. Chop and cover with vinegar to freeze.
  • Cantaloupe +

    Cantaloupe is most often eaten raw.  After washing, cut the cantaloupe in half and scoop out the seeds. The rest of the rind can then be removed and the cantaloupe can be cut into slices or cubes.  Cantaloupe does not hold up well to cooking. Refrigerate, especially after being cut. Throw away any cut cantaloupe that is left out for more than four hours.  To freeze, scoop out in balls or chunks and place directly into the freezer. When thawing, it is best to eat the melon when it is still slightly frozen.
  • Summer Squash +

    Summer squashes: Yellow, Zuchhini, Pattypan Summer squash can be consumed raw or cooked. It can substitute for eggplant or carrots in recipes. To store, place unwashed squash in plastic bags in the crisper drawer of the refrigerator. Wash the squash just before preparation. The storage life of summer squash is brief, so use within two to three days. Slice and blanch for three minutes to freeze.
  • Winter Squash +

    Winter Squashes include Acorn, Butternut, Delicata and Spaghetti (fall).  Winter squash is usually best when cooked. It can be baked into pies, stuffed and broiled, or grilled. Store in a cool, dry place (45°-50° c) such as the basement or garage for long term storage.  Large hard rind winter squash can be stored for up to six months. Do not allow squash to freeze. Acorn and Butternut do not store well - only up to three months. Refrigeration is too humid for whole squash and they will deteriorate quickly.
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