Robbie Sigona’s Produce Tips for Squash

• Squash should be firm with no softness to them. Soft spots or shrivel happen when they are old. As with any produce, they should look fresh and vibrant.
• The squash should be heavy for its size.
• Look for good color. The squash should be predominately “its” color. For example, a Green Danish should be a dark green. When it gets old it turns orange….not to be confused with the small orange spot left where the squash was lying on the ground while growing.
• Store squash in a cool place. It doesn’t have to be refrigerated until cut, just not too hot. It can hold up for months at a time.
• Most squash has a thick skin/rind and are very hard to cut. Either have a good knife or one of our fine crew members will gladly cut it in half for you!
• I like hard squash baked with brown sugar and butter. Simply cut in half, take out seeds and bake face down with butter and brown sugar.
• When I’m feeling ambitious I will do tempura with Kabocha squash. It’s some work to completely take the skin off, but it comes out great. We sell the batter at Sigona’s. Here’s how: get some oil in a wok and fry “breaded” squash until tender. Serve as a side dish (with some tempura dipping sauce) with some teriyaki and rice and your good to go!!

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.