CURE SQUASHES
October gives us the first real taste of autumn, and with it a celebration of that most hearty family of vegetables, the squashes.
Courgettes are nearly done for the season, so why not leave a few to grow into full-sized marrows? They’re fantastic stuffed – split lengthways and hollowed out into boats for your favourite filling, or as scooped-out slices. Eat them up within a few weeks of cutting.
Winter squashes and pumpkins will store for months so long as they are cured after harvesting. Cut them off with at least 10cm (4in) of stem and bring fruits indoors if anything but a light frost threatens. Never carry fruits by the stem because if it snaps off, you’re inviting disease.
Finish curing on a sunny windowsill or in a greenhouse. Rotate and flip fruits over three to four weeks so that all areas of the
