"Yellow Crookneck" Summer Squash

Cucurbita pepo

A well loved and well known ancient heirloom variety of summer squash. It has the most rich and buttery flavor with a perfect texture. It is wonderful cooked as well as eaten raw in salad, relish and salsa. Plants are VERY productive and resist disease fairly well. They produce early and keep giving fruit until fall begins to dance with late summer. The plants have a bush habit, meaning they will not creep and vine. This is an irreplaceable garden crop for the sustainable grower.

Growing Instructions:

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

Set plants/seeds 24" apart .

Space rows 5 feet 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 to 8 inches long and before they become too hard and overly bumpy.