eat local challenge day 18

Lunch /breakfast fried eggs and homemade bread, with local made strawberry rhubarb jam. The bread used ww flour from Maine with cornmeal from the Plymouth gristmill. Dinner was pot roast with potato's and parsnips and carrots. All local. I had a lot of winter squash to put away for winter and I was told to wash it with a mild solution of water& bleach(1tsp per gallon) this kills any bacteria so your squash will last longer. They say a dry 50 degree spot is perfect so I will store them in the cellar. Last year I had one squash we had in June and was still perfect.