With its crooked neck and knobby texture, this bright yellow squash is interestingly beautiful as well as delicious and versatile. Summer squash can be eaten raw, pickled, or cooked in innumerable ways including in sweet breads. Best picked at 4" - 6", or smaller for chic, baby squash.
to sow outside: RECOMMENDED. 2 to 4 weeks after average last frost and when
soil temperatures have risen above 60° F.
When to start inside: Not recommended except in very short season climates, 2 to 4 weeks before average last frost. Sow in individual pulp pots that can be planted directly in the ground.
Harvesting: Harvest when squash is 2" - 3" long for baby vegetables, and 4" - 6" long for general use. When left to get larger than 6", the seeds get hard and tough and the squash gets pithy.
Artist: Donna Clement