lettuce, soft squash, bunch tatsoi, tomatoes, cucumbers, kale, string beans, bravo radishes, pumpkin, persimmons, watermelon
lettuce, bunch tatsoi, tomatoes, soft squash, pumpkin, cucumbers, watermelon
Pumpkin is a winter squash which is an important food source of carotenoids. About 90% of the total calories in winter squash comes from carbohydrates. The starch content of winter squash contain some key health benefits; antioxidant, anti-inflammatory, as well as anti-diabetic and insulin-regulating properties.
Winter squash, including pumpkin, should always be organic as it has an ability to effectively pull contaminants out of the soil. Agricultural trials have shown that winter squash can be an effective intercrop for use in remediation of contaminated soils since it has the ability to pull out contaminants.
How to Store
- Winter squash is prone to decay, so it is important to carefully inspect it before storing.
- Depending upon the variety, winter squash can be kept for between one week to six months.
- It should be kept away from direct exposure to light and should not be subject to extreme heat or cold.
- The ideal temperature for storing winter squash is between 50-60°F.
- Once it is cut, cover the pieces of winter squash in plastic wrap and store them in the refrigerator, where they will keep for one or two days.
- The best way to freeze winter squash is to first cut it into pieces of suitable size for individual recipes.
Excellent source of
- Vitamin A
- Vitamin C
Also containing good amounts of:
- Vitamin B6
- Vitamin K
- Vitamin B2
- omega-3 fatty acids
The bad news is – high temperatures mean less cooking. 🙁
The good news – pumpkins will keep for a long period of time if stored properly.