"Winter squash, available in markets from fall through winter, is extremely versatile and can be enjoyed in soups, pasta, salads, and desserts. Compared to summer squash, which is much smaller and has softer skin and flesh, winter squash is grown to maturity with thicker, harder skin and very firm flesh. Varieties include Acorn, Butternut, Delicata, Kabocha, and Spaghetti. When buying winter squash, be careful to choose one that's firm, heavy, and with no soft spots or mold, or a soft stem."
"Squash will last a long time on your countertop or in a cool, dry space until you're ready to use it. Once cut, store it in the refrigerator for up to a week. Grab some winter squash at the market, sold by Fifth Crow Farms, Jacob's Farm, and Orozco Farm, and cook up a delicious fall soup. A crusty slice of sourdough from Bernal Bakery and/or melty cheese from Pacheco Family Ranch is the perfect accompaniment."
Castro Farmers' Market will close for the season on November 19, 2025. After closure, markets remain available at Divisadero (Fell and Baker) on Sundays 9 am–1 pm and Fillmore (O'Farrell and Fillmore) on Saturdays 9 am–1 pm. Winter squash is available from fall through winter and suits soups, pasta, salads, and desserts; varieties include Acorn, Butternut, Delicata, Kabocha, and Spaghetti. Choose squash that is firm, heavy, and free of soft spots, mold, or a soft stem; store whole in a cool, dry space and refrigerate cut pieces up to one week. Vendors include Fifth Crow Farms, Jacob's Farm, Orozco Farm, Bernal Bakery, and Pacheco Family Ranch. Sweet potatoes reach peak season in November–December, with dry- and moist-flesh varieties grown in California.
Read at San Francisco Bay Times
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