We have organic seed of both summer and winter squash, and all of our seeds are the finest heirloom quality obtainable.
Squashes come in two forms:
--Summer squashes are harvested and cooked in the immature state. Plant in full sun. Harvest when fruits are small and tender - you should still be able to pierce the rind easily with your fingernail. They should be used right away (with the exception of Zapallo which makes a (not very good) winter squash and keeps pretty well). Our summer squashes are bush types to conserve space. Pick fruits small and often.
--Winter squashes have hard rinds and firm, close-grained, fine-flavored flesh. Tolerates light shade but does better in full sun. Harvest when fruits are fully hardened and ribs/humps are pronounced. Harvest with an inch of stem and store in a cool, frost-free space.
Plant in warm soil, 70 degrees or more, or start indoors 1 month before last frost and plant out once weather has warmed. Likes well-composted soil and reliable water.
Generally for squash, young fruits can be steamed, boiled, fried, pickled, and stuffed. Mature fruits are baked, mashed and pureed. They can be eaten directly or used in soups, stews, breads, cakes, pies, custards, pancakes, and other baked goods. The pulp is a natural fat substitute. Seeds can be eaten raw, roasted and shelled, parched, ground into meal, made into a butter, or nut milk. Seeds also are a good source of edible oil. Leaves, young shoots, tendrils, flowers, and flower buds all make good potherbs. Blossoms are good fried, added to soup, stuffed. Sprouted seeds are used in salads.
Cucurbita spp./H/Matures 7-10/Harvest 17+/Yield 35-475/Spacing 15-18”