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I'm confused, as usual. I've been reading about harvesting and curing winter squash. My pumpkins are bright orange, so I guess thy're ready to go. The other ones are sweet dumpling, butternut and spaghetti varieties. All have the colors that they should have, but _my_ thumbnail won't penetrate a baby zucchini, much less a winter squash, so how can I tell?
Then there's "curing". The last site I read said to keep them at 80-85 degrees, and 80-90% humidity, but doesn't say for how long. How do I get/keep the humidity up that high?
Any advice is welcome, I'm sure ready to eat some of the spaghetti squash...
