If you love summer squash, you won't be able to get enough of this colorful blend of scallop types that are pretty enough to display in a bowl on your kitchen counter. This blend includes heirlooms 'Early White Bush', 'Bennings Green Tint', and 'Yellow Bush'. Begin to harvest when squash are 2" wide and at their most tender, luscious peak.
• Botanical Name: Cucurbita pepo
• Days to Maturity: 45–60 days
• Family: Cucurbitaceae
• Native: North America
• Hardiness: Frost-sensitive annual
• Plant Dimensions: 2' tall by 3'–4' bush type plant.
• Variety Information: Best harvested at 2"–4" round, shallow disk shape with scalloped edges and smooth texture. Cream-colored flesh is denser than most other summer squash.
• Type: Patty Pan, 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 – 2 plants 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 shorter stems).