Squash
Selection: For summer squash like zucchini and yellow squash, look for blemish-free skins and average size selections. Overly large choices may be stringy with tough exteriors. For winter squash such as pumpkins, look for shells without crack, bruises or decay. Pumpkins should be fully ripe with firm rinds, bright orange color and heavy weight.
Storage: Summer squash can be stored refrigerated for 3 to 5 days. Winter squash can be stored whole in a cool (50 to 60 degrees F) dry area for several months. |
| Nutrition:
Squash and pumpkin contain vitamins A and C, some B vitamins, also iron and calcium. Pumpkin and the winter squash varieties are especially good sources of vitamin A. |
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General Produce
Safety Guidelines:
- All fresh produce that is peeled or cut should be refrigerated
within two hours. Leftover cut produce should be discarded if left
at room temperature for more than two hours.
- Hands should be washed with hot soapy water before and after
handling fresh produce.
- Wash all fruits and vegetables with cool tap water immediately
before eating. Do not use soap or detergents. Scrub firm produce,
such as melons and cucumbers, with a clean produce brush. Cut away
bruised or damaged areas before eating.
- Wash surfaces often. Cutting boards, dishes, utensils and
counter tops should be washed with hot soapy water and sanitized
after coming in contact with fresh produce. Always use clean
cutting boards and utensils when handling fresh produce.
Availability
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