[otto]

Hi all. I manage to get all my questions answered on the pig forum and more recently on the poultry forum so I hope you will share your knowledge!

It's been a funny year. Sweetcorn came to nothing, beans fantastic, potatoes good but big slug damage, no artichokes and salads were difficult. Ho hum.

It looks like I am in for a bumper harvest of butternuts in a fortnight or so. Can you share tips for longer term storage? In previous years I have lost so many which have rotted in the barn. I do have a wine store shed with a cooler maintaining 11-12 degrees centigrade and it is completely dark. Will this do? 

All advice appreciated.

[Miss Piggy]

Congratulations, sorry cant advise as never managed to grow any, total crop failure last year and only one squash last year. Envious you've got any to save

[benkt]

Just to add to the enviousness. I had one this year that was looking promising until a deer got in a couple of nights ago and ate half of it

[Fleecewife]

Hi Otto.  Your wine store sounds fine. Make sure they are well cured before storing, so the skins are hard, dark and dry and of course don't store any with blemishes.   Squashes don't like to be stored too cold and I usually store mine in our cool hall, probably about the same temp as your wine store. Light doesn't matter although you wouldn't store them in bright sunlight.  You do need to check them frequently and turn them and mostly use them by about Christmas.  Some will last longer, but any darker patches showing mean you should use that squash first.
I too am envious as I don't think I have any butternuts this year, in spite of several very leafy plants.  I do have some Uchiki Kuri though which are looking good and a couple of Connecticut Field pumpkins which are huge and will do nicely for Halloween (I don't think they taste so good) 

[Rich/Jan]

Hi = we store all our squashes in the barn - not really frost proof though and have in the past lost a few.  I always make sure the stem is left about 2-3" long and is well dried out.  If I think some of them are not going to store I chop them up (after peeling etc) and freeze in cubes and the pigs eat the inside and peelings.  Brilliant for adding to soups, stews, curries etc.  No waste at all.  Freeze courgettes in small dice for pasta bakes, soups, stews and the like.

[Mel Rice]

My first year with Butternuts (I tried last year but all the plants were slug munched earlyon)   Ive got lots and am planning to put them in the cellar with the other vegies  it gets cold but does not drop below freezing (everthing above ground does here) I was hoping to put a few courgettes that are now huge marrows in there to. The other courgettes I make into a cooked pulp and use it for soups or pasta sauce yummy.

[Blonde]

 A cool barn for the squash, freezing for those that wont make the storage.

[Lesley Silvester]

I had no joy with squashes this year but want to recommend making roast butternut squash soup.  A friend gave me some and it's delicious.  Just roast the chopped up squash (peeled) before making the soup.

[SallyintNorth]

I had no joy with squashes this year but want to recommend making roast butternut squash soup.  A friend gave me some and it's delicious.  Just roast the chopped up squash (peeled) before making the soup.

I occasionally make a roasted vegetable soup, especially if I've got some squash.  My tactic is to make a humungous pan-load of roast veg (must include onion and garlic) to go with supper, then what's left over I chop up and make into soup (usually with Jersey milk in my case -  ) 

The tactic needs work...  Just about one in five times there is some leftover roasted veg and I get to make the soup!

[mmu]

I've tried that tactic over the years on several different things, but, as you say, where are the leftovers?

[Blonde]

I've tried that tactic over the years on several different things, but, as you say, where are the leftovers?

Just make  soup when the house is empty.. this way you can do it at your own leisure.  dont worry about the left overs,