Summer Squash: Generosity in Plant Form
If there is one crop that teaches gardeners about abundance (and sometimes overwhelm), it is summer squash. Two or three plants can feed a family of four all summer — with plenty left to share with everyone you know.
Popular Varieties
- Zucchini: The king of summer squash. Dark green, prolific, versatile in the kitchen.
- Yellow crookneck: Slightly nuttier flavor than zucchini. Bumpy skin, curved neck.
- Patty pan/Scallop: Flying saucer shaped, best harvested very small (2-3 inches). Beautiful stuffed.
- Costata Romanesco: Italian heirloom with ribbed skin and nutty flavor. The best-tasting zucchini type.
- Tromboncino: Climbing variety that grows on a trellis — saving ground space and reducing pest problems.
Growing Tips
Direct sow after last frost in rich, composted soil with full sun. Give each plant 3-4 feet of space — they get large. Water deeply and mulch heavily. Squash are heavy feeders; side-dress with compost monthly.
Squash Vine Borer
The number one enemy of squash in many regions. Adults lay eggs at the base of stems in early summer. Larvae bore into stems, killing the plant. Prevention: wrap stem bases with foil, use row covers until flowering, and check stems regularly for entry holes. If you find one, slit the stem lengthwise, remove the larva, and bury the stem in soil to encourage new roots.
Harvest Size Matters
Pick summer squash small — 6-8 inches for zucchini, 4-6 inches for crookneck, 2-3 inches for patty pan. At this size the skin is tender, seeds are tiny, and flavor is sweet. Check plants every single day during peak production. A zucchini can grow from 6 inches to 14 inches in 24 hours.
Track your squash harvests in Seedtojar and discover just how productive those three little plants really are.