Discover this tasty little round squash. Especially suited for stuffing, or as individual serving soup bowls, but delicious in any way summer squash is used. Harvest at 3"–4" wide. The blossoms are scrumptious fried!
• Botanical Name: Cucurbita pepo
• Days to Maturity: 45 days
• Family: Cucurbitaceae
• Native: North America
• Hardiness: Frost-sensitive annual
• Plant Dimensions: Compact bush up to 24" tall and 36" wide
• Variety Information: 3"–4" globe-shaped, light green, with a smooth outer texture. Leaves often speckled/mottled with silver.
• Type: Zucchini, Bush
• Attributes: Good for Containers
• When to Sow Outside: RECOMMENDED. 1 to 2 weeks after your average last frost date, and when soil temperature is 70°–85°F.
• When to Start Inside: Not recommended except in very short growing seasons, 2 to 4 weeks before transplanting. Roots are sensitive to disturbance; sow in biodegradable pots that can be planted directly into the ground. Transplant when soil temperature is at least 60°F.
• Days to Emerge: 5–10 days
• Seed Depth: ½"–1"
• Seed Spacing: 2–3 seeds per mound
• Row Spacing: 3'–4'
• Thinning: When 3 leaves, thin to 1 plant per mound
• Harvesting: Harvest frequently to increase yield; squash seem to get monstrous overnight. While edible at almost any size, seeds are less developed in young fruit, therefore more tender. Using a knife or clippers, cut squash off including some of the stem. By including stem, the fruit is sealed and less likely to mold or dry out. Harvesting Blossoms: Look for male, non-fruit producing flowers that have long stems and harvest just before use (female flowers have a swollen mini-squash at the base of the flower and are on shorter stems).