(Cucurbita maxima, C. mixta, C. moschata) Squash is a beautiful and tremendously important crop. Many winter types will store in cool, dry conditions for up to 1 year when cured properly. The small, quick-growing forms that are eaten before the rinds and seeds begin to harden are called summer squash. Direct seed ½ to 1 inch deep, or set out transplants after the last frost date. Don’t let transplants become rootbound; don't disturb roots while transplanting. 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. Sow clusters of 3-4 seeds and thin to strongest seedling. Ideal germination temperature is 70-95 F. Sow seeds 1/2 to 1 inch deep. Seeds will germinate in 5-14 days. Read the description on your seed packet to determine the varieties vine length; this will help you determine plant spacing, bush and short vining varieties. Space plants 18-24 inches apart. Large varieties with long vines should be planted 36-84 inches apart. Squash plants like rich, well-draining soil and lots of sun. Harvest when rinds become very hard and cannot be pierced with a thumbnail.
(C. maxima) This legendary and delicious pumpkin from Peru and Bolivia has superior and gourmet flavor and texture. This ancient warted squash is believed to be the parent of historic varieties such as Buen Gusto de Horno and Marina di Chioggia squash. It is likely that this Native variety was brought to Spain and contributed to many other varietals. A big, delicious pumpkin with indigenous roots in South America.