Mike Magin

Yeah, I'd be wary of the high temperatures you might get. A couple weeks ago, with ambient temperatures around 72 F and the sun shining on a stucco wall painted white, some pots I had next to the wall had soil temperatures around 100F! It might be less bad actually in the summer with the wall in the shadow of the eaves.

I really like the Sandor Katz book, though I've only done a couple of recipes from it. Even before I got it I started making sauerkraut -- provided you have some reasonably fresh cabbage, and you prevent mold contamination, it seems to be nearly fool-proof. I've used the sour pickle brine recipe, both to ferment cucumbers (I used the "Parisian Pickling Cucumber" variety) and some purple cauliflower. The pickled cauliflower was delicious. With the surface area of cauliflower, it fermented really fast.

One thing that I learned was that I like sauerkraut raw much more than cooked -- which is funny since most of the other times I've eaten it (at home growing up, or at restaurants), it was cooked.

What kind of squash? I've only stored significant quantities of Waltham Butternut.
I wash them off to remove any dirt and then wipe them down with drugstore hydrogen peroxide (3%).
I then store them in the house at a dry 60-70F. Separated so they're not touching and sitting on something like scrap cardboard.

They last until May usually.

Badly. About as much as I do to organize is a series of ziplock bags by season/year with one of those little silica gel pillows in each. Seed I've saved is separate from seed I've bought.