Harvesting Winter Squash & Pumpkins

 Yes, I said the 'W' word. Bring it on!!!!
How do you know when squash or pumpkins (also squashes) are ready to harvest?

• as a guide - refer to the approximate date on the pack, ranging between 80-110 days
• skin should be very hard, like you can't dig you thumbnail in
• stem should start to look dry, especially on Buttercup as shown below and on Butternut, this clue not as obvious on acorn as shown above
• you can usually notice a color change or the shine seems to dull
• use a pruners to remove, you don't want to break off the handle. Fruits with broken handles should be eaten first as these fruits will rot quickly
• if vines are died back, it's unlikely much more growth/maturing will happen
• pick before a frost, frost on the pumpkin or squash is not good. This indicates a portion that has been frozen and that leads to rot again. 

Storing squash:

• wash off well
• then dip in a water solution that is 10% household bleach (not diluted already bleach) the bleach will kill most of the bacteria that would later cause the squash to rot
• allow to dry in the sun or well ventilated area for 10 days to 'cure' the skin
• do not bleach squash w/o handles (direct access to inside of the fruits)
• after curing store in cool dark place with air flow, like a crate.
• use newspaper to seperate, one rotten one can spread to the rest by touching