- Squash should look fresh and vibrant (as with all good produce).
- Blemishes are ok but as long as it isn’t any sort of mold or soft spots. Once they start going, they’re gone.
- They should be heavy for their size. (Like me. Just kidding!)
- The stem will dry out over time but should be firm and well attached.
- Room temp is fine for storage, but cool is best. They may hold up for months (again, once they go, they go fast).
- After squash is cut, it needs to be refrigerated and consumed with a few days.
Robbie Sigona is our produce buyer. He works with local farmers and scours the market for the very best in fresh fruits and vegetables – some you won’t find anywhere else.