Our Varieties:
Magda zucchini (green) and Zephyr squash (yellow)
Squash can typically be broken into two main groups: Summer Squash and Winter Squash. Within those two groups are many variations.
Summer Squash grow slightly earlier in the season. They have spongey, mild but sweet flesh and thin skin. Common varieties include zucchinis, yellow squashes, zephyr, and pattypan squashes.
Winter Squash grow slightly later in the season and store for a longer time if cured properly. They typically have thick, tough skins, hearty and sweet orange flesh, and a cavity full of pulp and seeds. Common varieties include pumpkins, butternut, acorn, and candy roaster.
Harvest:
Most Summer Squash can be picked when they are between 8 and 10 inches long. If left to grow too long, they will get dry and seedy.
Winter squash vary widely in shape and size. Mature Winter squash should have tough skin that isn’t easily pierced with your fingernail and a dry stem. They can store better on the vine than Summer Squash, but need to be harvested before the first frost.
Harvest by grabbing the fruit firmly and using a knife, scissors, or shears to cut the stem right above the fruit.
The more quickly you pick them, the more they will produce!
Squash flowers can also be picked and eaten. It’s best to pick the male flowers so you don’t sacrifice fruit. (just make sure to leave a few for pollination!) Male flowers are more plentiful than female and are attached to the plant on long, straight, skinny stems. Female flowers will have a bulge at the base of the flower where they attach to the rest of the plant. (This is the ovary - what will turn into your squash!) Pick squash blossoms when they are just beginning to open, when they are still relatively firm and shapely.
End of the harvest:
Ideally, squash should produce all Summer long. Squash will not survive the frost, but we will usually remove them from our gardens before then.
Storage and handling:
Brush off any soil - do not wash your peppers until you are ready to use.
Place Summer Squash loose or in an open plastic bag in the crisper drawer of the fridge. It is important that they stay dry.
Winter Squash will store for a much long time if they are “cured.” To cure Winter squash, lay out in a warm (70-80 degree) and well-ventilated place for 2 weeks. Squash can be sun cured in the field (depending on the weather and time of year) or in a sunroom as well. (Learn more about vegetable curing here.)
After curing, Winter Squash should be stored in a well ventilated spot, away from direct sunlight or heat. A cool corner of your counter or in a pantry will do. Properly cured and stored, they can last for 3-6 months.
Recipe ideas:
Summer squash tends to be prolific! It’s perfect to sauté, bake in casseroles, deep fry, stuff with all your favorite foods, shave into “pasta,” and bake into bread!
Squash blossoms are great for salads, garnishes, pickles, or - for the ultimate treat - stuffing with cheese, battering, and deep frying.
Winter squash is sweet and hearty. It’s most commonly roasted or baked, but they can also be made into delicious soups, breads, pies, cookies, and more!
Winter squash seeds can also be eaten! We recommend soaking them in salted water for at least an hour and up to a day. Lay out on a sheet pan, drizzle with olive oil, and sprinkle with salt, pepper, or other spices as desired, and bake for 350 until golden brown and crisp.