Category: September 2019

Harvesting Winter Squash:

Summer squash such as zucchini and crookneck squash are harvested while immature. However, winter squash such as acorn, hubbard and butternut are harvested later, in the mature stage, after the rind is tough and seeds have developed. We normally think September is the time that winter squash is harvested. Harvesting too early leads to fruit that shrivels and rots.

There are two main characteristics that help tell us when winter squash are mature: color and rind toughness. Winter squash change color as they become mature. Butternut changes from light beige to deep tan.  Acorn is a deep green color but has a ground spot that changes from yellow to orange when ripe.  Gray or orange is the mature color for hubbard.

A hard, tough rind is another characteristic of mature winter squash. This is easily checked by trying to puncture the rind with your thumbnail or fingernail. If it easily penetrates the skin, the squash is not yet mature and will lose water through the skin — causing the fruit to dry and shrivel. Also, immature fruit will be of low quality. The stem should also be dry enough that excessive water doesn’t drip from the stem.

Winter squash should be stored cool with elevated humidity. Ideal conditions would be 55 to 60 degrees F and 50 to 70 percent relative humidity. Under such conditions, acorn squash will usually last about 5 to 8 weeks, butternuts 2 to 3 months and hubbards 5 to 6 months.

By: Cassie Homan

Updated Fish Recommendations During Pregnancy

The Food and Drug Administration has updated their advice in regards to consuming fish while pregnant, breastfeeding, young children, and women planning to become pregnant. While the concern about consuming mercury is still valid, the advice now includes the importance of consuming fish as part of a healthy diet.

The nutritional composition of fish is beneficial to women during pregnancy and for young children. This includes heart health benefits and lower risks of obesity. The nutrients include protein, omega-3 fats, more vitamin B12 and vitamin D than any other food, iron, and other minerals like selenium, zinc, and iodine. A serving size for adults is 4 ounces and to consume two to three servings a week.

The FDA guidance includes charts and information in English and Spanish. There are lists of different types of fish categorized by best choices, good choices, and choices to avoid.

Learn more at www.fda.gov/food/consumers/advice-about-eating-fish

By: Ashley Svaty

Time: A Special Resource

Time is a special resource. We all invest time, waste time, and use time. The Post Rock Extension District’s latest Building Strong Families resource will help you think carefully about your use of time, and explore how you manage yourself with regard to time in order to reach your goals.

You can find an electronic version of the Building Strong Families insert on the Post Rock District’s website at  http://www.postrock.k-state.edu/home-family/monthly-column/building-strong-families/.

By: Nora Rhoades