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54 days. This is the prettiest Summer Squash ever! Its stem end is pale yellow, and its blossom end is pale green, the sharp line between the two colors falling somewhere in between, with pale silver stripes along the length. These prolific two-toned beauties are delicious, too, with a delicate, sweet and nutty flavor when harvested at 4" to 7" long. (F1.)
Summer Squash Sowing Instructions
Planting Depth:1” Row Spacing:4’-5’ Hill Spacing:2’-3’ Days to Germination: 4-10 days Germination Temperature:65°-75°F
Direct-sow 3 to 5 seeds per hill when soil and
weather are reliably warm, after the danger of frost
has passed, thinning to the strongest single
seedling. To start transplants, sow singly in pots 3
to 4 weeks before setting out. Provide ventilation,
strong sunlight and even moisture. Gradually
accustom to the outdoors, planting out after the
danger of frost has past. Enrich soil with compost,
organic fertilizer and/or well-rotted manure. Cover
seedlings with cloches or other protection if it gets
too cold. Water regularly and feed as needed with
manure tea, kelp or fish emulsion. Harvest on the
small side for the best flavor. Regular picking also
encourages production. Leaves contain a skin
irritant, so work carefully around the plants or
wear long sleeves. (Powdery mildew on the leaves is
normal in late summer, as temperatures cool and
humidity rises. It won’t affect the squash.)
Sex and Squash Blossoms
Melons, Pumpkins and Squash all have yellow, trumpet-shaped flowers, though those of Melons tend to be smaller. Large ones are prized for cooking by Mexican chefs, Italian chefs--and yours truly. The first to appear are usually male blossoms, and until the females appear, you can eat all you want of them. After that, leave a few of the guys for pollination purposes. You can recognize female blossoms by the little bump at the base that will become a Squash once the flower has been pollinated. Males just have a long stem--a perfect “handle” for dipping the flower in batter before deep frying.
Cooking Tip:
Simple Summer Squash
Slice the Squash very finely and put it in the top half of a steamer along with finely sliced Onions. Steam briefly until just tender but not mushy. Drain, then stir in chopped Parsley or another favorite fresh herb, along with salt and butter.
Summer Squash Sowing Instructions
Planting Depth:1” Row Spacing:4’-5’ Hill Spacing:2’-3’ Days to Germination: 4-10 days Germination Temperature:65°-75°F
Direct-sow 3 to 5 seeds per hill when soil and
weather are reliably warm, after the danger of frost
has passed, thinning to the strongest single
seedling. To start transplants, sow singly in pots 3
to 4 weeks before setting out. Provide ventilation,
strong sunlight and even moisture. Gradually
accustom to the outdoors, planting out after the
danger of frost has past. Enrich soil with compost,
organic fertilizer and/or well-rotted manure. Cover
seedlings with cloches or other protection if it gets
too cold. Water regularly and feed as needed with
manure tea, kelp or fish emulsion. Harvest on the
small side for the best flavor. Regular picking also
encourages production. Leaves contain a skin
irritant, so work carefully around the plants or
wear long sleeves. (Powdery mildew on the leaves is
normal in late summer, as temperatures cool and
humidity rises. It won’t affect the squash.)
Sex and Squash Blossoms
Melons, Pumpkins and Squash all have yellow, trumpet-shaped flowers, though those of Melons tend to be smaller. Large ones are prized for cooking by Mexican chefs, Italian chefs--and yours truly. The first to appear are usually male blossoms, and until the females appear, you can eat all you want of them. After that, leave a few of the guys for pollination purposes. You can recognize female blossoms by the little bump at the base that will become a Squash once the flower has been pollinated. Males just have a long stem--a perfect “handle” for dipping the flower in batter before deep frying.
Cooking Tip:
Simple Summer Squash
Slice the Squash very finely and put it in the top half of a steamer along with finely sliced Onions. Steam briefly until just tender but not mushy. Drain, then stir in chopped Parsley or another favorite fresh herb, along with salt and butter.
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