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The Gardener's Spot
Summer Squash
Plant Information
Origin: America
Sci. Name: Cucurbia Pepo
Family: Cucumber
Sow'n
Swoing Depth: 1 in (2.5 cm)
Indoors: 1 wk After Last Frost
Outdoors: 4 wks After Last Frost
Spacing: 12-18 in (30-45 cm)
Days To Germination: 6-10
Seed Life: 4 Years
Grow'n
Watering: Heavy
Sunshine: Full Sun
Height: 24 in (60 cm)
Width: 36 in (90 cm)
Nutrient levels: N-high, P-mod, K-mod
Companion Plants: Celery, corn, onion, radish
Bad Companions: Potato
Sci. Name: Cucurbia Pepo
Family: Cucumber
Sow'n
Swoing Depth: 1 in (2.5 cm)
Indoors: 1 wk After Last Frost
Outdoors: 4 wks After Last Frost
Spacing: 12-18 in (30-45 cm)
Days To Germination: 6-10
Seed Life: 4 Years
Grow'n
Watering: Heavy
Sunshine: Full Sun
Height: 24 in (60 cm)
Width: 36 in (90 cm)
Nutrient levels: N-high, P-mod, K-mod
Companion Plants: Celery, corn, onion, radish
Bad Companions: Potato
Overview:
Squash originated in the Americas and has been cultivated for thousands of years in Mesoamerica. It was brought to Europe by early explorers. Zucchini and other summer squash were developed after that. Zucchini is said to have developed in Italy from the cucumber.
Summer squash is squash that should be used young, before the outer skin hardens and the seeds develop. They are grown very similar to winter squash, but are picked when they are still young and fully developed.
Planting and Growing:
Summer and all squash are very sensitive to cold temperatures and grow well in the heat of summer. Prepare the soil in the fall by adding up to 4 inches (10 cm) of organic matter like leaves and composts. You can warm the soil in the spring by putting on some clear or black plastic a few weeks before planting.
Squash grow best when directly sown outdoors 4 weeks after the last frost. Place 3 seeds per hold by cutting seedlings with a pair of scissors. Space summer squash 12 to 18 inches (30 to 42 cm) apart.
They can be started indoors about 2 weeks before setting out in cooler climates. All squash varieties germinate quickly, but grow poorly in pots. If left too long in pots, especially under imitation light, they will become long and stringy, which will stunt their growth after transplanting. Transplant them as soon as the second set of true leaves appear. Be careful not to disturb the roots and bury the plant to the first set of true leaves.
If temperatures are still cool, cover the bed with a row cover held up by some PVC pipe to raise the temperature. It will grow more quickly with the row cover. Water moderately and evenly to keep it from growing too quickly. When the first flowers appear, take off the row cover so that the bees can pollinate the squash plants. In addition to warming the soil, row covers also keep insects and pests away from the young, tender plants.
Fertilize plants with an organic nitrogen fertilizer every 3 weeks to stimulate growth. If the soil is composted properly, summer squash shouldn't need other nutrients.
Harvesting and Preserving:
Growing the squash is the easy part; keeping up with harvesting is the key to a great squash harvest. Pick them when they are small, and pick them often. When plants are in full production they should be checked every day, as new fruits mature quickly. They taste best and have better texture when eaten young.
Squash can be eaten raw, cooked in stir-fry or sautéed in butter. They do not store long fresh, and should be used within a week or two to avoid spoiling. One way to quickly preserve it is to wash and slice about 1/2 " (1.3 cm) thick. Place the slices on the tray and freeze for 12-24 hours. Then, place the squash in a freezer bag, until they are ready to be eaten. Use within 4 to 6 months by cooking frozen, right out of the bag. Do not defrost before putting in a stir-fry or flour coating and frying.
For longer storage, slice the squash and seal in boilable bags, making sure to press out all the air. Blanch bags in boiling water for 5 minutes, cool, and place in the freezer.
A great way to freeze zucchini is to grate it and freeze in bags for bread. When defrosting, squeeze the moisture out before measuring and adding to recipe.
To dry squash, wash and cut into ½" (1.3cm) pieces. Dry in a dehydrator or in a conventional oven at 120 degrees F (48 degrees C) for 6 to 8 hours until crisp. Cool, and then package in airtight containers.
Squash originated in the Americas and has been cultivated for thousands of years in Mesoamerica. It was brought to Europe by early explorers. Zucchini and other summer squash were developed after that. Zucchini is said to have developed in Italy from the cucumber.
Summer squash is squash that should be used young, before the outer skin hardens and the seeds develop. They are grown very similar to winter squash, but are picked when they are still young and fully developed.
Planting and Growing:
Summer and all squash are very sensitive to cold temperatures and grow well in the heat of summer. Prepare the soil in the fall by adding up to 4 inches (10 cm) of organic matter like leaves and composts. You can warm the soil in the spring by putting on some clear or black plastic a few weeks before planting.
Squash grow best when directly sown outdoors 4 weeks after the last frost. Place 3 seeds per hold by cutting seedlings with a pair of scissors. Space summer squash 12 to 18 inches (30 to 42 cm) apart.
They can be started indoors about 2 weeks before setting out in cooler climates. All squash varieties germinate quickly, but grow poorly in pots. If left too long in pots, especially under imitation light, they will become long and stringy, which will stunt their growth after transplanting. Transplant them as soon as the second set of true leaves appear. Be careful not to disturb the roots and bury the plant to the first set of true leaves.
If temperatures are still cool, cover the bed with a row cover held up by some PVC pipe to raise the temperature. It will grow more quickly with the row cover. Water moderately and evenly to keep it from growing too quickly. When the first flowers appear, take off the row cover so that the bees can pollinate the squash plants. In addition to warming the soil, row covers also keep insects and pests away from the young, tender plants.
Fertilize plants with an organic nitrogen fertilizer every 3 weeks to stimulate growth. If the soil is composted properly, summer squash shouldn't need other nutrients.
Harvesting and Preserving:
Growing the squash is the easy part; keeping up with harvesting is the key to a great squash harvest. Pick them when they are small, and pick them often. When plants are in full production they should be checked every day, as new fruits mature quickly. They taste best and have better texture when eaten young.
Squash can be eaten raw, cooked in stir-fry or sautéed in butter. They do not store long fresh, and should be used within a week or two to avoid spoiling. One way to quickly preserve it is to wash and slice about 1/2 " (1.3 cm) thick. Place the slices on the tray and freeze for 12-24 hours. Then, place the squash in a freezer bag, until they are ready to be eaten. Use within 4 to 6 months by cooking frozen, right out of the bag. Do not defrost before putting in a stir-fry or flour coating and frying.
For longer storage, slice the squash and seal in boilable bags, making sure to press out all the air. Blanch bags in boiling water for 5 minutes, cool, and place in the freezer.
A great way to freeze zucchini is to grate it and freeze in bags for bread. When defrosting, squeeze the moisture out before measuring and adding to recipe.
To dry squash, wash and cut into ½" (1.3cm) pieces. Dry in a dehydrator or in a conventional oven at 120 degrees F (48 degrees C) for 6 to 8 hours until crisp. Cool, and then package in airtight containers.
Winter Squash
Spinach