Harvesting winter squash and storing it for the winter. Enjoy this harvest.

image from plantvillage.psu.edu 

WOW clear, blue sky. Temperature high today will be 67F(19F). Looks like a low of 36F will there be frost?  They are not saying it will be.  I have moved in a little but still more to do.  See what happens.  Enjoy today, stay warm, stay safe.
 
Australia family and friends are having very nice spring weather.  High for them will be 73F(22C) with partly cloudy conditions and not much wind.  For their Wed Oct 8 shall be a good day.  ENJOY, stay cool, stay safe. 
 
With all the rain and moisture, we have had this year, the vine plants squash, cucumbers, and watermelon have done well.  Here are some suggestions for harvesting squash and how to keep them over the winter.  ENJOY the fruits of fall. 
Harvesting
Winter squash and pumpkins are generally ready to be harvested in early- to mid-autumn, usually late September through October.
Unlike summer squash, which is harvested when tender and a bit immature, harvest winter squash when it is fully mature. The vine leaves die back and turn brown, the stems dry out and get tough, and the rind is deep in color and hard. If you can pierce the skin with your fingernail, it is not mature.
Harvest on a dry day after the vines have died back.
Leave an inch or two of stem on winter squashes when harvesting them.
Cut the squash off the vine carefully with a sharp knife or pruners; do not tear, as you could break the fruit stem or the vines.
Never carry the squash by their stem; if the stem breaks off, this exposes the skin to infection.
Once you harvest, don’t forget to clean up the old squash vines to avoid disease! Add vines to the compost pile if you have one. They’ll break down, and you can work the compost into the soil before the next planting season.
How to Cure Winter Squash
Winter squash must be cured before storage. This process helps to dry off excess moisture and to harden the skin, sealing out fungi and bacteria, which allows the squash to be kept longer.
Cut either side of the stem to leave a T-shaped stub. Avoid the temptation to use the stem as a handle, as it could detach from the fruit and serve as an entry point to rot. Move fruits to a warm, dry, and sunny spot to cure.
If the weather is dry, just leave your squashes on the vine and let them cure outside in the sunshine. If it’s wet or turning colder, bring the squashes inside and put them somewhere warm and dry, such as a slatted greenhouse bench or a sunny window.
Curing hardens the skin so that the squash will be ready for storage. If it’s already turned cold and damp outside, cure fruits in a greenhouse or on a sunny windowsill. Winter squash and pumpkins will be stored for up to 6 months at room temperature.
How to Store Winter Squash
Before storing winter squash, dip it into or wash with a low-concentration bleach rinse (1/2 cup bleach to 5 cups water) to sanitize the skin and eliminate bacteria. Air-dry the fruit.
Store in a cool (40° to 50°F), dry, dark place with good circulation. Many varieties of squash will last most of the winter. Note: Acorn will not keep for more than a few weeks. Occasionally rotate and look for signs of rot. Remove any squash that shows signs of decay.
Try to save some seeds if you grow heirloom varieties (not hybrids) to plant next year. Wash and dry the seeds. Store in an airtight jar in a cool, dark place.
Wit and Wisdom
The word “squash” derives from askutasquash, the Narragansett Native American word meaning “eaten raw or uncooked.”
Winter squash have been grown in North America for more than 5,000 years.
Presidents Washington and Jefferson grew squash in their gardens. Give it a try!
So-called squash bees—Peponapis and Xenoglassa—are excellent Cucurbita pollinators and especially so for butternut squash (and summer squash). Look for them among the flowers in the first few hours after sunrise.
Cooking Notes
Winter squash is often baked in casseroles or on its own. Cook all types of squash only until tender to keep the nutritional content.
Mmmm, pumpkin pie!
Winter squash is a good source of vitamin A and has fair amounts of vitamin C. The darker the flesh, the more beta-carotene the squash has to offer. Learn more about winter squash’s health benefits!
One cup of cubed winter squash contains about 80 calories, virtually no fat, and very little sodium.
wit and Wisdom
The word “squash” derives from askutasquash, the Narragansett Native American word meaning “eaten raw or uncooked.”
Winter squash have been grown in North America for more than 5,000 years.
Presidents Washington and Jefferson grew squash in their gardens. Give it a try!
So-called squash bees—Peponapis and Xenoglassa—are excellent Cucurbita pollinators and especially so for butternut squash (and summer squash). Look for them among the flowers in the first few hours after sunrise.
Taken from https://www.almanac.com/plant/winter-squash
Till next time this is Becky Litterer, Becky’s Greenhouse, Dougherty Iowa [email protected]  641-794-3337  cell 641-903-9365  Beckysgreenhouse.com  Facebook Becky Kerndt Litterer or Becky’s Greenhouse