Long Term Squash Storage: Baby Vi Mochata Wins!

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So, this is the “winner” of the long-term storage contest, and once again, it is a Baby Vi Mochata squash.  14 months without going soft or moldy.  There were 3 others that went a couple about a week or so ago.  This one spent the last year+ just sitting on the counter next to the toaster in the kitchen, behind the butcher block.  As you can see, it had been gnawed by mice when it was out in the garden, but it still survived just fine on the counter.

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The flesh inside was still sweet, but it was drier than I would expect from a newly harvested squash.

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Just a close up of the damage it sustained while in the garden which did nothing to stop it from lasting long term in our kitchen.

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One spot, and one spot only, had started to spoil, and it was smaller than a marble.

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The seeds from this will be 50% of what I plant next year, the rest being from the best fruits this year.  Long term storage of a fruit that tastes this good, and is so good for you, is a real net positive thing.  Most had no problems making it to 8 months (that did not get eaten prior to that point) but few had this kind of staying power.

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One Response to Long Term Squash Storage: Baby Vi Mochata Wins!

  1. Dialcione says:

    We love spaghetti suqsah! One of my favorite recipes is boiling the suqsah whole ( you’ll appreciate this after you try to half one with a bigaz butcher knife), split and remove the seeds and fork out the suqsah meat. Heat up some other veggies of your choice. I like to caramelize some onions and stir fry some broccoli, carrots and asparagus if we have it fresh. I then add the other veggies and the suqsah meat back into the halves, add some marinara sauce and cheese of your choice on top, then into the oven to bake till the chefs is starting to brown. Yum!