(Cucurbita pepo) Summer squash are grown for immature fruit, which can be harvested all summer long. The species is C. pepo on all summer squash varieties listed here, unless otherwise noted. Direct seeding in place is highly recommended. Alternatively, they may be started earlier indoors and transplanted later, but it should be noted that they will become terribly stunted if they become even a little bit pot bound! The rule of thumb to avoid squash becoming pot bound is to never let them sit longer than 3.5-4 weeks in their pots and transplant very carefully. Ideal germination temperature is 70-95 F. Sow clusters of 3-4 seeds 1/2 to 1 inch deep and thin to strongest seedling. Seeds will germinate in 5-14 days. Squash plants like rich, well-draining soil and lots of sun. Plant in late spring or early summer and harvest before a hard frost. Succession sow for continued productivity.
Clear lemon-yellow fruit is a patty-pan type, but with a bizarre twist. Fruit is oddly flattened—impossible to describe. Productive bush plants yield over a long season if kept picked. Recommended for cooler climates like the Pacific Northwest. This unique variety originated in Gatersleben, Germany. Described in Amy Goldman’s book “The Complete Squash.” Matures orange in color.
(C. maxima) Averages 50 days to maturity. This Argentinian heirloom squash has a creamy, butterly soft flesh and an edible rind. It is also called avocado squash, due to the low moisture content of the flesh, making it creamy in consistency. A semi-bush habit and very productive with relative squash bug resistance and excellent heat tolerance.