Squash

There are several varieties of squash, perhaps more than any other vegetable. There is summer squash - such as zucchini, crookneck, and patti pan, which are harvested small, while the skins are still soft. And there is winter squash - butternut, acorn, buttercup, and turban, which are left on the vine to ripen and are harvested in the fall. Their sizes, shapes and colors may vary but they are all easy to grow and have basically the same growing requirements.

Squash is a warm season vegetable and does not tolerate frost at all, so plant seeds when the soil is warm. Because squash are spreading, vine-like plants, they require enough room to grow. If space is limited, choose bush, rather than vining, varieties. For summer squash varieties - In a site with full sun to light shade, plant seeds 1 inch deep in well-drained soil, 2-4 seeds per foot. Winter squash tends to grow on long vines and is often grown on low mounds spaced 6 feet apart, with 2 or 3 plants per hill. Thin seedlings to 1 plant per 18-24 inches. As seedlings grow, add mulch to retain moisture and eliminate weeds.

Squash that are small and tender have the best flavor. Harvest elongated squash when it is 2 inches or less in diameter and 6-8 inches long. Harvest patti pan types when they are 3-4 inches in diameter. Since the summer varieties do not store as well as other squashes, plan to use them within 2-3 days. When harvesting winter squash, look for a deep skin color. Press your fingernail into the skin. If it resists puncture, it is ripe. Harvest before a hard frost. Winter squash can be stored in a 50-59 degree F, moderately dry dark place for 5-6 months.