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Cornell University : Cornell Cooperative Extension
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| Yates Association |
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Summer Squash - Cucurbita
Pepo |
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July 18, 2001 In an
era when it was safe to leave car windows down during late summer,
the standing joke going around was that you were liable to return
to find the front seat loaded with Zucchini summer squash. Zucchini
is prolific if grown correctly. Summer squash is not limited to just
Zucchini. There are the yellows- straightnecks and crooknecks, scallops,
marrows, as well as the proverbial Zucchini. Summer squash comes in
a variety of colors from light green to dark green, plus yellow, "striped"
and plain and in shapes- elongated to roundish. Summer
squash is an annual vegetable and a neat plant for the family garden
because it is usually a bushy plant that doesn't run all over the
garden. It is easy to grow requiring just a sunny spot and fairly
well drained soil mixed with well rotted manure or rich compost. It
wouldn't surprise me at all to find it easy to grow on the back patio
deck in a five gallon pail (with drainage holes punched just above
the bottom rim) filled with the same soil mix as long as it receives
full sun. In the case of compost rather than rotten manure a liberal
dose of a balanced fertilizer such as 5-10-5 should be mixed in at
planting time. Squash are heavy feeders. There
are so many hybrids available that old time favorites may be hard
to distinguish from the newer varieties. Still, many people have their
personal favorites. We prefer the Yellow straightneck over the crookneck.
For the Zuc's there isn't enough difference, in our opinion, to be
worth fighting over. Summer
squash require only from 40 to 50 days to mature. It isn't too late
to plant a few seeds if your garden has a sunny spot. If the soil
tends to be on the heavy clay side or otherwise poorly drained, make
a mound or hill before planting following the advice for soil improvements
mentioned above. Plant the seeds one-half inch deep and water well.
If an early light frost is predicted, drive a short stake in the ground
next to the plant and cover with an old sheet or blanket. The stake
will support the cover. Summer
squash will continue to produce fruits as long as they are kept picked
off. The squash is best eaten fresh and when the fruits are small
(4 to 8 inches long). It is amazing how fast the fruits will develop.
If allowed to increase to a large size, the flavor isn't as good,
the skin becomes tough and the seeds coarse. The flavor peak occurs
when the blossom attached to the end of the squash turns brown and
dries. They may not be very big at that time but even so that is the
best time to enjoy them. Use care in picking the fruit to avoid damaging
the vine. A sharp knife is a good idea as twisting the fruit off can
damage the vine. For the
chefs amongst us, summer squash is the "darling of gourmets".
The blossoms as well as the tiny immature fruits can be prepared in
a variety of ways. The blossoms can be cooked tempura-style, sautéed
or added to pancakes after the batter is on the grill. The tiny fruits
can be included in a stir-fry, added to salads or skewered with other
vegetables and meats for grilling. Recipes
for summer squash abound from breads, battered and grilled, sauces,
pickles, salads, soups, garnishes, the list goes on and on. Most good
cookbooks make interesting reading and include receipts we all think
about trying from time to time. So clear the decks for action and
surprise everyone with your new culinary skills taking summer squash
to new levels of elite dining. For your gardening questions, call the Master Gardeners at the Cooperative Extension office at (315) 536-5123. Please leave your name and a time we can return your call along with the information requested. Cornell
Cooperative Extension Yates Association |
