What are the best tips for the Squash Ořešák harvest?

In the climate, where squash nuts are most commonly grown, squash grows during the warm summer months and is harvested in early autumn before the first frost. Squash walnut is ready to harvest when they reach full size and their skin changed from green to tan. Ensuring that the skin is mature in front of the squash harvest is very important because the hard cortex allows lengthy storage. When the squash is ready for harvesting, it should be cropped from the vine, cleaned and stored in a cool and dry place.

Although it is called "Winter Squash", the walnut does not grow at cold temperatures. Plants grow and fruit evolves during the warm summer months and squash must be selected before the cooling weather is introduced and frost. It is enough to kill the plants and destroy their yield, so it is necessary to harvest the squash walnut. Harvest squash walnut while the skin is still soft and green, will lead to hard, without flavors without meat because the fruit is still nedobravely developed. Instead, a walnut should be harvested when the skin changed completely from the shiny green to the matt medium tanned color. In addition, the skin should be hard and scratching from the nail before harvesting. The stems should be strong and hard and indicate the preparedness for harvesting when they start to darken from green to brown.

Mature walnut, which is ready for harvest, should be carefully cut off the vine and leave 1-2 inches (2.5-5 cm) of the stem attached to the pumpkin. If you do not leave any connected stem, it will result in a soft place to fruit that can invite insects or bacteria that cause premature disintegration. While the harvest of walnut, any fruit with cuts, soft spots, bruises or missing stems should be earmarked. These specimens are still edible, but they should be eaten first because they are likely to rot quickly and not to store. The rotting squash that isSaved between a healthy squash, can accelerate the entire harvest.

After harvesting walnut squash, healthy and ripe fruit can be stored in a cool and dry place for several months. Slouse or root cellars are often a good selection unless they are susceptible to moisture or moisture in the winter months. Temperatures of approximately 50-55 degrees Fahrenheit (about 10–13 ° C) are ideal for storing squashu nuts.