Photo Article from the Welsh Hovel - Bringing in the Squash

Having been left to ripen under cloches outside for almost a fortnight, the squashes were brought inside late last week, scrubbed clean and left to dry on the Aga. They now sit in an increasingly crowded cool larder on the top shelf in the dark. One found its way into a stew last week, cut into segments and the flesh was amazingly soft and sweet.  This lot should see us through to Christmas.