Prolific early summer squash with yellow skin and a tapered straight neck. Delicious, sweet fruit perfect for grilling, sauteéing, and frying. Bush-like plant makes harvesting easy.
Fresh summer squash is a wonderful addition to Italian lasagna, Asian stir fries, Middle Eastern curry, sweet breads, and even pancakes.
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.
This compact variety is disease resistant and could be grown in a container. It does well when planted in late summer for a fall harvest.
The best way to harvest winter 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 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.