New and Exciting: Cured Winter Squash!

For eaters that can’t get enough organic winter squash, this season has been a delicious exploration of familiar favorites like Delicata and Kabocha and some new-to-them varieties like Robin’s Koginut. 

With the addition of a new lineup of cured winter squash varieties, the season only stands to get more interesting!

Curing, a process involving harvesting and storing squash in a well-ventilated, warm space, helps to harden the skin over time and heals over any scrapes or cuts that may have occurred during harvest. After a few weeks of curing, the squash becomes shelf-stable for up to seven months. The value in extending the season for Northwest-grown crops is significant, and it also means eaters have something to enhance their dining experience into winter. The starches convert to sugar as the squash cures, increasing its Brix, resulting in a deliciously rich flavor, unrivaled by short-storage varieties.  

Available starting now and with more arriving in the coming weeks, keep an eye out for these tasty cured varieties: 

• Buttercup

• Fairy

• Winter Sweet Kabocha

• Shishigatani

• Tetsukabuto

Contact your Account Rep to include something cured on your next order!