I will share just a little bit of background information, in case you’re new to my blog.
We belong to a CSA (short for Community Supported Agriculture), Bluebird Gardens. As a part of our membership last year, we participated in a squash “harvest event” that, between that and our regular weekly boxes, netted us about 30 or so squash by the end of the season.
Butternut, spaghetti, delicata, buttercup, acorn, and celebration squash. We love squash. But I was a little bit hesitant about having that many, because the year before they hadn’t lasted in storage quite as long as it took us to eat them.
But a reader shared that, although the basement is a good place to store squash, they should definitely be up off the damp floor. So I cleared off a shelf of my canned goods, lined it with newspaper, and put my beautiful squash on the shelf.
It worked great. So far, so good, anyway. I threw away one rotten buttercup last week, but that was the first casualty of the year, and the rest of them still look perfect.
The only drawback to storing them in the basement is that I tend to forget they’re there. . . but that’s sort of a common theme with me, anyway. (The same goes for our canned goods.)
But just seeing them in the basement put me in the mood for squash again. . . butternut risotto. . . delicata stuffed with corn and cheese. . . there are still so many recipes out there to try.
Good thing the weekend is coming!