- Choose squash with firm, dry rind that is free of soft spots and cracks.
- Squash should be heavy for its size.
- Store in a cool, dry place for up to three months.
- If cut, wrap tight in plastic wrap and refrigerate for one to two weeks.
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 of you won’t find anywhere else.