Description: The Summer Squash is distinguished from Winter Squash by its bush growth habit, thin delicate skin, its short storage life, and because it can be eaten raw as well as cooked. All squash are symbiotic members of the “Three Sisters” (along with Corn and Beans) in Native American agriculture. Corn provides a pole for vining beans which in turn provide nitrogen for the heavy feeding corn. With their numerous large leaves, squash shades out the weeds and helps retain moisture in the soil for all. Summer Squash is baked, stuffed, boiled, sautéed and used in casseroles. Nutrition: vitamins A, B6, C, E, K, folate, riboflavin and manganese.

Guidelines: Growing: A very frost sensitive annual. Summer Squash can be planted in full sun by direct seed or transplanted anytime after the last frost. It benefits from evenly moist soil and a ring of mulch around seedlings or transplants to keep weeds down and retain moisture before their large shading leaves take over the job. Can be planted in succession for sustained harvest until frost. Plant Seeds: In rows - Direct seed 1/2" deep with 6" between seeds,in rows 2' apart, or plant seed indoors 3-4 seed per 4" pot 2 - 3 weeks before last frost. In mounds - Make a mounded hill with a crater in it for catching water and plant 6 seeds 1/2" deep, about 5" apart. Space mounds at 3' intervals. Thin each mound leaving the 3-4 strongest seedlings. Soil Temp: 65-85?F. Days to Emergence: 5-10. Thin To/Mature Plant Spacing: (in rows) 1'. Seeds/Oz: 300. SeedWt./100' Row: 1/2oz. Average Yield/100' Row: 150-200lbs. Days to Harvest: 50-70. Seed Viability: 3-4 years. Companions: Beans, Borage, Celery, Corn, Cucumbers, Dill, Marigold, Mint, Nasturtium, Onions, Oregano.

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