How to Grow Summer Squash

Everybody loves to grow summer squash, right? It’s a fun, easy crop to grow and is so versatile in cooking.

Latin Name: Cucurbita pepo
Plant Family: Cucurbit (Cucurbitaceae)
Warm-season crop

Did You Know?

Everybody loves zucchini, right? Other types of summer squash include crookneck, pattypan or scallop, and the vining trombone zucchini. Squash are native to the Western Hemisphere, especially in Mexico and Central America where it was cultivated as far as back 7,000 B.C. The name comes from the Algonquin word “askutasquash,” which means “eaten green.”

Plant Seeds or Seedlings? To grow summer squash, sow seeds directly in the garden. Another option is to start them indoors two weeks prior to transplanting them outdoors.

When: After all danger of frost has passed.

Days to Germination: 7 to 10 days

Depth to Sow: 1 inch. For the best germination results, plant seeds with the pointed end facing downward.

Spacing: Seeds and seedlings should be spaced 2 to 3 feet apart.

Days to Maturity: 40 to 55

Cultural Information:

While preparing the bed, work some bonemeal into the top 3 inches of soil. This aids in both blooming and setting fruit. Be sure to follow the spacing recommendations above as  the plants will become quite large.

Sometimes tiny squash shrivel up and fall off the plant early in the season. This is caused by either a lack of pollination or cool temperatures. Once conditions are more consistently warm, pollinators will be out and the plants will  begin producing normally. Trombone zucchini require a sturdy trellis that is 3 to 6 feet tall.

Susan’s Picks: Zucchini: ‘Cocozelle’, ‘Clarimore’, ‘Costata Romanesco’, ‘Golden’, ‘Ronde de Nice’. Pattypan or scallop: ‘Sunburst’. Trombone zucchini: ‘Trombetta di Albenga’.

Potential Insect Problems: Pillbugs, cutworms, squash bugs, squash vine borer

When to Harvest:

Pick squash while they are young and at their most tender. You can also pick squash blossoms to use in cooking.

How to Cook & Preserve:

The uses for summer squash are endless! They can be steamed, sauteed, used in soups, stews, casseroles, cookies, muffins, sweet breads, or zucchini chips. Preserve your harvest by making zucchini relish or grating fresh zucchini and freezing it for later use in soups or baking. We freeze in 2-cup portions since that’s what most muffin, break and cake recipes call for.

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Copyright: Susan Mulvihill, Susan’s in the Garden, SusansintheGarden.com.