This classic yellow squash is a summer staple. Tender, delicious, and prolific, this will become a favorite early variety in your garden.
Fresh summer squash is a wonderful addition to Italian lasagna, Asian stir fries, Middle Eastern curry, sweet breads, and even pancakes. For the best flavor, pick this variety when smaller.
Plant seeds directly in the garden after the last frost date, or start indoors three to four weeks before transplanting outside. Sow in a sunny area with rich, fertile soil. Plant squash in hills to promote good drainage. When seedlings reach 4 inches tall, thin to two to three plants per hill.
Early Summer Crookneck needs at least six to eight hours of direct sunlight in the garden. Keep the roots moist, and consider mulching around the squash plant to retain moisture.
The best way to harvest squash is with a sharp and clean pair of hand pruners or a sharp knife. Trying to twist the fruits off the vine can damage the plant and make the squash unfit for storage. Use your chosen tool to cut each squash off with a good 3–4 inches of stem attached. Harvest when squash are 6–8 inches long for best flavor.
Harvest a squash from the vine and store it indoors, allowing it to sit for at least three to six weeks up to several months. Slice open the squash and use a spoon to scoop out the seeds. Wash the seeds to remove any flesh and strings. Cure the seeds by laying them out in a single layer on a paper towel to dry. Store them this way in a place that is dry and out of direct sunlight for up to six years.