I planted my first vegetable garden the summer after my sophomore year in college. I can’t recall all the vegetables I planted, but I do remember the zucchini. That was the year I discovered that one healthy plant produces enough zucchini to practically feed the world.
To say zucchini is prolific is an understatement. These veggies, as well as other varieties of summer squash, almost grow themselves. The plants can be ready to harvest in less than a week of flowering.
I didn’t keep a close enough eye on the garden then and found myself picking club-sized zucchini and finding creative ways to get rid of them. I wish I would’ve known that squash blossoms can be eaten raw or battered and fried.
Suggested varieties
Squash is considered a vine crop and is divided into two groups: summer squash and winter squash. In addition to zucchini, summer squash include yellow crookneck, straightneck and scallop. Winter squash include acorn, butternut and Hubbard.
Depending on the variety, most summer squash are ready to harvest in 48-60 days, but winter squash will take several weeks longer (80-100 days). Winter squash also take up more real estate in the garden.
Selecting varieties of squash to grow is a matter of taste, culinary uses and available garden space. Some common choices include:
Zucchini: “Aristocrat” and “Chefini” are All-America Selections winners
Yellow straightneck: “Goldbar” and “Goldrush”
Scallop: “Peter Pan,” “Sunburst” and “Starship”
Acorn: “Cream of the Crop” and “Table King”
Butternut: “Butterbush” and “Early Butternut”
Hubbard: “Blue Hubbard”
Squash plants need both male and female blossoms present at the same time for pollination. Planting several plants of the same variety increases the likelihood for pollination.
Some gardeners assure a continuous summer-squash harvest by planting one crop for an early harvest and another for a late summer or fall harvest.
Tips for planting
Squash can be grown from seed or transplants. Like most warm season crops, plant squash once the soil warms and when daytime temperatures are above 55 degrees.
Plant in a warm, sunny location.
Amend the soil with compost or other soil amendment.
Plant 4-6 seeds 1 inch deep in mounded hills with at least 36 inches between plants; winter squash require 4-5 feet between hills.
Thin to 2 or 3 seedlings spaced evenly apart.
Water squash deeply about once a week; avoid getting leaves wet to prevent disease.
Keep weeds down by mulching or by cultivating regularly.
Add small amounts of fertilizer to produce strong vines and fruit.
Harvesting
Check summer squash vines daily and harvest at 4-6 inches long; round types can be harvested at 3-4 inches in diameter.
Harvest squash regularly to keep plants productive.
Cut squash from the vine with pruning shears or a sharp knife.
Harvest winter squash when the skin has hardened and it is difficult to pierce with a fingernail.
Cut squash from the vine before the first frost; leave 2 inches of stem attached to prevent decay. Allow squash to cure in the sun (7-10 days) or at room temperature (10-20 days).
Store in a cool, well-ventilated area like a basement or garage until ready to use.
Preserving
Summer squash, like zucchini, can be eaten raw, fried, steamed, stuffed, made into sweet and sour pickles or grated and frozen to use in recipes like zucchini bread. To freeze, cut squash in half lengthwise, discard the seedy section, grate and freeze in one-cup portions.
Winter squash can be stored for 3-6 months, but keep squash from freezing. Cooked winter squash also freezes well.
