SOWING: Sow seeds directly into the garden in May through June after weather has warmed and all danger of frost has passed. Plant seeds in hills, sowing seeds 4 inches apart, 6 to 8 seeds per hill. Cover seed with 1/2 inch of fine soil well firmed down.
SPACING: Plant 6 to 8 seeds per hill spaced 3 to 4 feet apart. Space rows 3 feet apart.
THINNING & TRANSPLANTING: Thin or transplant to 3 healthiest plants per hill. Leave 18 to 24 inches between plant rows.
GERMINATION: Approximately one to two weeks depending upon weather 0 and soil warmth. Keep soil moderately moist during germination.
Ed’s Special Advice: Plant squash in a sunny location with enriched well drained soil. Keep fruit picked when young for best flavor, texture and to ensure continued production. Cut stem carefully when harvesting to avoid damaging the plant.
SEED SAVING: Allow squash to fully ripen on vine. Remove seeds from squash and ferment in seed/water/squash mixture for 2 days. Clean with water and dry for multiple days. Store in cool, dry place.
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