"Rugosa Friulana" Summer Squash

Cucurbita pepo

Rugosa Friulana is a beautiful heirloom summer squash (zucchetta in Italian) from Italy. It is the most common squash grown for the produce markets in Venice and is something of a legend in it's homeland. The flavor of Rugosa is divine, an incomparable flavor. Very sweet and nutty with firm, moist flesh that is smooth and does not get mushy upon cooking. It is the best squash for eating raw that we have come across. It seems to be a bit of a landrace as there is good variation between fruits within the population. They are incredibly resistant to both powdery mildew and downy mildew and many plants in the population have showed frost tolerance to 32 degrees Fahrenheit. One planting will bear steadily through the entire season. We harvest these from late July all the way through October in our zone 4. This eliminates the need for multiple staggered squash plantings. Rugosa has an aura of elegance that is undeniable. She is a true gem among zucchetta.

Growing Instructions:

Sow indoors 2 to 3 weeks before setting out after last frost or direct seed after last frost. 

Plant spacing: 24" apart

Row spacing: 5’ apart

Amend soil with good compost. We also recommend a fall or spring cover crop of peas or another annual legume to fix nitrogen for the squash plants.

Mulch with leaves, or whatever you have available, to retain moisture and suppress weeds.

Make sure soil pH is between 5.8 and 7.0. If plant needs a growing boost, water with nitrogen tea or compost tea a few times. If trace minerals are inadequate, sprinkle a small amount of woodash in each planting hole.

Harvest:

Harvest when young, around 6-10 inches long and before they become too hard and seed cavity fills out.