Sphagetti Squash is back!

 In a couple of weeks, grocery stores will go from having practically no squash to having so much that they must resort to putting them outside! Now for most of us, that sounds normal — it happens each year. Around Thanksgiving and Halloween, squashes and pumpkins flood the market and then disappear until the following season. There is a surge in demand followed by a sharp decline. Ever wondered what the implication is for those growing it? Let’s take a deeper dive.

Leading up to the peak demand season, farmers work tirelessly to ensure that they can meet the requirements of large-scale grocery stores. However, squash that doesn’t make the cut for cosmetic reasons may get left behind. Perhaps, if it is butternut squash, it has a chance at redemption — the processing plant that will turn it into soup. But the story is a little different for the other types of squash: acorn, kabocha and spaghetti. With hardly any interest from buyers — now that the season is past its peak — the farmer’s options are to till the crop under the field, ship it to a landfill, or send it to a feedlot where it can be fed to pigs. It is a matter of bad, worse or worst — each option yields the farmer a loss.
This season, our aim is to source a variety of squash and help curb the surplus when the demand begins to flatten. What's your favorite squash?




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