===== PAGE 1 ===== # 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 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. - Like cucumbers, summer squash can be trellised to prevent some disease and fungal problems. - 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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===== PAGE 2 ===== - 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. ## 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.
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- Swiader, J.M. and G.W. Ware. 2002. Producing Vegetable Crops, 5th Ed. Interstate Publishers, Inc. Danville, Illinois. ## RECIPE: BAKED YELLOW SQUASH ROUNDS 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 1/4 inch thick slices and arrange on prepared pan. Lightly sprinkle with Garlic salt Black pepper Use a spoon to spread a thin layer of 1/2 cup parmesan cheese Onto each slice of squash. Bake for 15-20 minute until Parmesan melts and turns a light golden brown.