Care and Planting Instructions

Plant in spring after all danger of frost has passed in full sun. Summer squashes are heavy feeders. Work a good organic fertilizer into the soil before planting. For best results, plan on adding a side dressing or an organic fertilizer every 3 weeks when blooms appear until you harvest for optimum production. Mulch plants to protect shallow roots, discourage weeds, and retain moisture.

Squash need at least one inch of water per week. Water deeply once or twice a week as opposed to small amounts more often. Shallow watering will result in weak root development and will discourage fruit production. Wilting in scorching, mid-afternoon sun is normal. They will recover when the sun goes down.

Growing in hills: space the plants about 4 feet apart

Growing in rows: space the plants 2 to 3 feet apart, in rows that are about 4 to 6 feet apart.

Be sure to plant your summer squash away from similar varieties such as acorn squash and pumpkins as they can cross-pollinate. However, summer squash will not cross-pollinate with melons or cucumbers.

Summer Squash cucurbita pepo

Early Crookneck Squash
Meaty fruits with small crooknecks have bright yellow,
bumpy skin. Delicious flavor and fine texture. Good for
freezing. Summer type. Harvest 53 days.
Zucchini Black Beauty Squash
Glossy black-green zucchini with creamy, white flesh.
Plants have an open habit which makes for easy
picking. Fruit is best when 6 to 8″ long. Summer type.
Harvest 50 days.
Zucchini Easy Pick Gold Squash
Virtually seedless, slender, gold-skinned zucchini. Easy to
pick, just twist the stem! Space 30-48”apart. Disease resistant.
Prefers full sun. Water regularly. Harvest 30-35 days.
Zucchini Easy Pick Green Squash
Virtually seedless, slender, green-skinned zucchini. Easy to
pick, just twist the stem! Space 30-48”apart. Disease resistant.
Prefers full sun. Water regularly. Harvest 30-35 days.
Zucchini Raven Squash
High yielding, smooth, cylindrical, glossy fruit. Dark
green skin contains high levels of lutein, a highly
effective antioxidant. Harvest 48 days.

Summer squash culture –

Summer squash can be eaten raw or cooked and is often used in salads, stir fry, appetizers, and quick breads.

Harvest summer squash when small and tender for best flavor. Check plants everyday for new produce. Most varieties are ready as soon as a week after flowering. Fresh summer squash can be stored in the refrigerator for up to ten days.

To freeze: wash it, cut off the ends, and slice or cube the squash. Blanch for three minutes, then immediately immerse in cold water and drain. Pack in freezer containers and freeze.