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1,890 Growing for the future. #kysuag
LEARN MORE
INFORMATION FROM
KENTUCKY STATE UNIVERSITY
COOPERATIVE EXTENSION
Summer Squash
Dr. Leigh Whittinghill, Assistant Professor of Urban Agriculture
Planting
Summer squash should be planted between April 20 and Aug 15, May 10 and Aug 1, and May 15 and July 15 in Western, Central, and Eastern Kentucky.
Mound soil into hills about 4 inches high.
Hills should be spaced about 4 feet apart, depending on the gourd variety.
Plant seeds at a depth of 1 inch. If starting as transplants, plant seeds 3 to 4 weeks before planned planting date.
Thin to 2-3 plants per hill once seeds have germinated.
If planting in a container it should contain 5 gallons for each plant
Consult the back of the seed packet for more information specific to your squash variety.
Care and Harvest
Like cucumbers, summer squash can be trellised to prevent some disease and fungal problems.
Water is especially important after buds form.
About 1 inch per week (including rain) should be enough, but 2 may be necessary during hot, dry weather.
Summer squash are ready for harvest 50-55 days after the seeds were planted.
Yellow squash and zucchini should be 4 to 8 inches in length when picked. Scallop squashes should be 3 to 4 inches in diameter.
Picking smaller fruit will encourage more flowering.
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Cut the vine 2-3 inches from the squash to prevent damaging the fruit.
The fruit can bruise easily and should be handled carefully during harvest.
Storage and Use
Summer squash can be stored in a refrigerator for up to a week in a perforated plastic bag.
Summer squash can be frozen. Cut into uniform slices and blanch for 5 minutes. Cool and dry the squash before putting in freezer bags or another container.
RECIPE: BAKED YELLOW SQUASH ROUNDS
References
Five Heart Home. 2017. Baked Parmesan Yellow Squash Rounds. Accessed 9 Sept 2018. https://www.fivehearthome.com/baked-parmesan-yellow-squash-rounds-recipe/
Home Vegetable Gardening in Kentucky. ID-128. University of Kentucky Cooperative Extension Service
Markham, B.L. 2014. The MiniFarmingTM Bible: The Complete Guide to Self-Sufficiency on 1/4 Acre. SkyHorse Publishing. New York, New York.
Swiader, J.M. and G.W. Ware. 2002. Producing Vegetable Crops, 5th Ed. Interstate Publishers, Inc. Danville, Illinois.
Preheat oven to 425°F and place rack in the center position. Line a Baking sheet with foil or parchment paper. Cut
2 medium-sized yellow summer squash Into ¼ inch thick slices and arrange on pre pared pan. Lightly sprinkle with
Garlic salt
Black pepper Use a spoon to spread a thin layer of
½ cup parmesan cheese Onto each slice of squash. Bake for 15-20 minute until Parmesan melts and turns a light golden brown.
Educational programs of Kentucky Cooperative Extension serve all people regardless of economic or social status and will not discriminate on the basis of race, color, ethnic origin, national origin, creed, religion, political belief, sex, sexual orientation, gender identity, gender expression, pregnancy, marital status, genetic information, age, veteran status, or physical or mental disability. Kentucky State University, University of Kentucky, U.S. Department of Agriculture, and Kentucky Counties, Cooperating. 2019