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Being a gardener in Lubbock is a greater challenge than I imagined, but each year is getting better.
Come follow my progress as I get my hands in Texas soil.
Joy Blooms
. . .
with veggies, flowers, birds, butterflies, & creatures
This page last updated: 05/08/2016 08:07 AM
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Pumpkins and Winter Squash
Harvest pumpkins and winter squash when the rind is hard enough to resist puncturing with a
fingernail, or wait until the plants begin to die back. When handling any kind of pumpkin,
try not to pick it up by the stem because if the stem gets broken off, this is a weak spot
for decay.
Cure winter squash and pumpkins in a warm (75-80° F (24-27° C), dry, well-ventilated place
for 10 to 12 days.
After curing, you may want to dip them in a weak bleach solution (10 parts water to 1 part
bleach) to kill fungi and bacteria on the skin and prolong storage. Allow to drip dry and
then move pumpkins and winter squash to a cool, dark, dry, and well-ventilated storage area
where temperatures range between 50-55° F (10-13° C). Don't store in a damp root cellar.
Spread squash out singly or, if you have to stack them, try not to do more than 2 deep so
they have plenty of air circulation and don't rot.
Summer Squash and Zucchini
Harvest summer squash when immature and still tender, and not more than 6 to 8 inches (15-20
cm) long and 2 inches (5 cm) in diameter. Harvest patty pan, or scallop types when they are
3 or 4 inches (7.6-10 cm) in diameter. Keep plants harvested to prolong production of fruit.
Harvest all squash by cutting fruits with 1 inch (2.5 cm) of stem attached. Pick summer
squash when they are small, harvesting every day because fruit quality deteriorates with
age. Store in the refrigerator.
For more, use our in-depth Growing Guides:
Growing Pumpkins
Growing Summer Squash
Growing Winter Squash
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Planning, Preparation, Caring,
Harvesting, Canning |
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