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@unhurrymyheart: Birdsongs in the Trees. Unhurry my heart. #slowdown #slowlife #nostalgia #vintagevibes #vintage

Unhurry My Heart
Unhurry My Heart
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Tuesday 18 August 2026 18:24:10 GMT
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When in doubt, wait it out! 🎃 Though these signals mean your butternut and winter squash are technically ready to harvest (color change, fingernail test, etc) winter squash only continue to mature - improving in flavor and storage potential - the longer they’re left on the vine. Their shelf life countdown begins once they’re cut from the vine, so we like to store them “in the field” as long as possible - as long as you harvest them before frost! ❄️ . 🧼 After harvest, washing squash to remove grime, mold and fungal spores will help prevent spoilage in storage. It’s to best to cure butternut, pumpkin, kabocha, and Hubbard squash in a warm sunny location (75 to 85F is ideal) for 7-14 days after harvest, such as in a warm sunny window, attic, greenhouse, or even right outside in the garden. Curing helps to further harden their skin, sweeten their flesh, ripen any underripe fruit, and heal blemishes - all preparing them for the best long term storage possible. . After curing, move them to a cool, dark, well-ventilated location (50-60F) such as a garage, root cellar, or cool closet. Keep them in a single layer with good airflow around them, not piled on top of one another. This way, butternut and some long-storing speciality pumpkins or kabocha can last up to 6 months! We were eating butternut this April that was harvested last fall. 🙌🏽 Routinely check your stash, and use it preserve any blemished or softening fruit first. . Delicata, mini butternuts, acorn, and spaghetti squash don’t benefit from curing and should be stored in a cool dark place then consumed within 2-3 months post harvest. . I hope this is helpful! 🧡 #homesteadandchill #harvestseason When in doubt, wait it out! 🎃 Though these signals mean your butternut and winter squash are technically ready to harvest (color change, fingernail test, etc) winter squash only continue to mature - improving in flavor and storage potential - the longer they’re left on the vine. Their shelf life countdown begins once they’re cut from the vine, so we like to store them “in the field” as long as possible - as long as you harvest them before frost! ❄️ . 🧼 After harvest, washing squash to remove grime, mold and fungal spores will help prevent spoilage in storage. It’s to best to cure butternut, pumpkin, kabocha, and Hubbard squash in a warm sunny location (75 to 85F is ideal) for 7-14 days after harvest, such as in a warm sunny window, attic, greenhouse, or even right outside in the garden. Curing helps to further harden their skin, sweeten their flesh, ripen any underripe fruit, and heal blemishes - all preparing them for the best long term storage possible. . After curing, move them to a cool, dark, well-ventilated location (50-60F) such as a garage, root cellar, or cool closet. Keep them in a single layer with good airflow around them, not piled on top of one another. This way, butternut and some long-storing speciality pumpkins or kabocha can last up to 6 months! We were eating butternut this April that was harvested last fall. 🙌🏽 Routinely check your stash, and use it preserve any blemished or softening fruit first. . Delicata, mini butternuts, acorn, and spaghetti squash don’t benefit from curing and should be stored in a cool dark place then consumed within 2-3 months post harvest. . I hope this is helpful! 🧡 #homesteadandchill #harvestseason
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