All forms of squash are native to the Western Hemisphere. The word itself comes from the Native American term "askutasquash" which means "eaten raw." Today, however, all squash is eaten cooked, and is showing up in menus from all ethnic origins — from Italian to Caribbean to Thai.
When to buy: Most squash is picked throughout the fall and put into storage where they keep remarkably well for months. Look for heavy fruit with a dry, corky stem. Avoid squash with bruises, cuts or dark patches of frost-bite, as this can affect their shelf-life.
Fun fact: The terms "summer" and "winter" squash are based only on usage, and not on seasonal availability. Both types are available all winter, with some beginning as early as late summer. Those that can be stored for many months became known as "winter" squash.
You deserve the best quality fruits and veggies and we're committed to bringing them to you. Remember though that certain crops may not be available due to weather conditions.