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Squash and Awe

the pursuit of pumpkin

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Winter Squash

Waimea Gold

Farming by squash and aweMay 16, 2016August 29, 2020

The Climbers

Uncategorized by squash and aweMarch 6, 2016August 29, 2020

Picture Perfect Pumpkins

Uncategorized by squash and aweMarch 3, 2016

Farm Fermentations: squash, beet and seaweed

recipes by squash and aweFebruary 8, 2016February 9, 2016

Preparing for Rough Weather

Uncategorized by squash and aweNovember 23, 2015August 29, 2020

Try (New Things)

Farming by squash and aweJune 30, 2015August 29, 2020

A Week in Images

Uncategorized by squash and aweJune 22, 2015June 22, 2015

The National Heirloom Expo 2014 Displays

Uncategorized by squash and aweSeptember 28, 2014October 12, 2014
Farming by squash and aweMay 2, 2014August 29, 2020

It’s what’s on the inside that matters…

The Spring harvest: Rocker’s, Kikuza,Hawaiian Butternut, and Black Kabocha

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pumpkins by squash and aweMarch 11, 2014September 8, 2020

Sitting amid the pumpkin bounty

That is me sitting in the shade of the pumpkin “curing station” surrounded by the fruits of my labors. How do you choose? Each has a distinct color, texture, flavor and moisture level. Many Chefs enjoy trying a few and find the ones that they most enjoy. A signature squash if you will.

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