Today, in what has become an annual tradition, I helped harvest winter squash at our local farm.
It was also the first day of the Oregon rainy season, though it did not fall hard enough to slow us down.
In three and a half hours, we moved three tons of squash from the field to the greenhouse, where they will be washed later. Eventually most will go to CSA families and local restaurants.
Of the thirteen varieties, the greatest mass belonged to the Rouge Vif dEtampes, above. These red beauties weighed in at 850 total pounds, up to 35 pounds each. I brought a small one home that will be our centerpiece until we make a dinner out of it.