GOURDS

• Harvest from late August and through October 
• Gourds must completely mature on the vine to prevent rotting 
• Harvest gourds when the skins are hard and the stems are dry and brown 
• Use clean and sharp pruning shears to cut the gourd off the vine 
• It is best to leave 2-3 inches of the stem attached to the gourd 

Storing Tips:

• Gently wash with soap and water 
• Use a soft cloth to disinfect (vinegar & water or lysol) 
• Place in a dry, warm, and shaded location such as a garage or shed 
• Spread out gourds on a newspaper to dry 
• Complete drying should take 1-6 months 
• Get rid of gourds that start to decay immediately 

PUMPKINS

• Harvest from late August and through October 
• Be sure to harvest before the first frost, even the lightest of freezing will destroy the plant 
• Harvest when pumpkins develop a hard rind and a deep/uniform color 
• Test for ripeness by pressing your thumbnail into the rind; if it's dent resistant the pumpkin is ready 
• Use clean and sharp pruning shears to cut the pumpkin off the vine 
• It is best to leave 3-4 inches of a “handle” to prevent rotting 

Storing Tips:

• Never carry pumpkins by the stems 
• Cure at a temperature of 80 degrees F for 10 days 
• Never store near apples, pears, or any ripening fruit 
• Make sure individual pumpkins do not touch 
• Never store in piles 
• Get rid of pumpkins that start to decay immediately 
• Properly cared for pumpkins should last for around 3 months 

SQUASH

• Harvest from late August and through October 
• Squash is ready exactly a week after flowering 
• Harvest when squash develops a hard rind and a deep/uniform color 
• Test for ripeness by pressing your thumbnail into the shell; if it's dent resistant the squash is ready 
• Check your squash variety for color, size, and shape matching 
• Example: Butternut Squash should have a Deep Tan color and should be 8-12 inches long 
• Use clean and sharp pruning shears to cut the squash off the vine 
• It is best to leave 2 inches of stem attached 

Storing Tips:

• Gently wash with soap and water 
• Use a soft cloth to disinfect (vinegar & water, lysol, or rubbing alcohol) 
• Store in a cool, dark, and well-ventilated area (temperature of 50-55 degrees) 
• Wrap each squash in an individual cloth 
• Spread the squash out in order to avoid touching 
• Get rid of gourds that start to decay immediately

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