Thankfully I've got a good amount of winter squash growing. Most of the spaghetti squash seem to have matured sufficiently before the vines got zapped to death by SVBs, and they're curing now. Long Island cheeses are still growing, plus some candy roasters.
Next thing is to figure out how to store them, and I'm asking your advice on what to do! I don't figure my actual cellar to be the right place since it's really, really, REALLY moldy, and the furnace seems to keep it kind of hot in the winter.
From what I'm reading about root cellars, if 33 to 40 F and 90-95 percent relative humidity are ideal conditions, the most likely spot I can figure in which to maintain that is the fridge. I'm shooting in the dark on this, do you think that will work? I have an enclosed but poorly insulated porch which might be another option. I can build an insulated chest and keep it out there, but then I risk a full-on freeze and it would be hard to maintain humidity. Or if mold isn't the biggest deal I can use the cellar.
What do you think? I appreciate your advice.