![]() Winter squash can be baked, steamed, simmered or mashed. Buttercup and banana squash store longer than butternut and acorn squash. Matured fruits should be harvested with the stem attached and stored in a cool (50 to 55 degrees F), dark and dry location. It is mature when fruits are fully colored, vines are starting to die back, and the rind is hard and resistant to scratches with fingernails. Winter squash takes 80 to 120 days to mature. Zucchini is often used shredded in breads, raw in salads or as a party dip. Summer squash can be cooked, sautéed and used in casseroles and soups. Store summer squash at 45 to 55 degrees F for two to four days. The sooner you begin harvesting, the sooner new squash is formed. Generally, summer squash is harvested every other day. The optimal size is 4 to 6 inches long and 1½ inches in diameter. Summer squash should be harvested at a young stage for the best flavor. It takes 35 to 45 days for summer squash to mature. ![]() After fertilizing, be sure to water the plants thoroughly to help release the nutrients. Organic fertilizers can also be substituted to provide the nutritional needs of the plants. After the squash plants begin to flower and small fruits form, side-dress with additional fertilizer according to the soil test recommendations. In the absence of a soil test, apply 3 tablespoons of 5-10-15 fertilizer per planting mound at planting time. Get a soil test to find the most accurate fertilizer recommendations. Fertilizationįertilization of squash should begin at planting time. The male flowers are larger and have longer and thinner stems). (Female flowers have a small ovary or swelling behind short-stemmed flowers. Use a cotton swab to gather pollen from the male flower and distribute it onto the stigma in the center of the female flower. To avoid this, you can pollinate them yourself. If insect activity is low, female flowers are likely to drop. Squash has both male and female flowers and needs bees or other insects for pollination. Reduce watering once the fruits ripen to avoid fruit rot. Avoid wetting the foliage since doing so can lead to disease. Moisture needs to penetrate 6 to 8 inches deep into the soil. Using drip irrigation or soaker hoses is the most efficient and healthy way to water plants. Established squash will require between 1 to 1½ inches of irrigation per week. Newly seeded gardens should be watered daily and lightly for the first week to ensure good germination. Grass clippings, straw and newspapers help to control weeds, conserve water and keep the fruits clean. Winter squash requires warm soils and can be planted a few weeks after summer squash has been sowed.Īfter the plant seeds have germinated, apply some type of organic mulch. ![]() Allow 6 to 8 feet between mounds for plants to spread out. Winter squash, because of its vining nature, needs more room. Make sure they have two to three mature leaves and a well-developed root system. After they have two leaves, thin to two to three plants per mound. Plant four to six summer squash seeds in individual mounds 4 feet apart. Plant summer squash in full sun after danger of frost is past. The ideal soil should be slightly acidic (between a pH of 5.8 and 6.8) with a soil temperature range of 65 to 80 degrees Fahrenheit. New garden sites should be amended with at least 4 to 5 inches of good organic matter and then tilled 8 to 10 inches into the native soil. Adding compost or aged manure will give plants a good start. Organic matter will help increase uptake of water and nutrients. It is categorized according to its fruit size: small fruits (1 to 4 pounds) include acorn types, butternut types, and some true winter squash types intermediate fruits (6 to 12 pounds) include banana squash, Cushow, Hubbard and some Sweet Meat varieties large fruits (15 to 40 pounds) include Blue Hubbard, Boston Marrow and Jumbo Pink Banana varieties jumbo fruits (50 to 100+ pounds) include Big Max and various Mammoth varieties.Īll squash prefer organic, rich, well-drained soils. Winter squash matures on the vine and is covered with a hard rind that permits winter storage. The three main types include: the yellow straight neck or crooked neck, the white scallop or patty pan, and the oblong, green, gray or gold zucchini. Squash are not difficult to grow, so anyone who likes to garden can enjoy them first in the garden and then on the table. Both types of squash are very nutritious, have high fiber content and are high in vitamins A and C. It is difficult to imagine summer without summer squash casserole or winter without winter squash soup. This publication is part of the Home Garden series.
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