SOWING: Sow seeds directly in garden in late spring after weather has warmed and all danger of frost has passed. Seeds can also be started in individual peat pots indoors or in the greenhouse 2 to 3 weeks before setting out. Cover seeds with 1/2 to 3/4 inch fine soil, well firmed down.
SPACING: Plant about 6 to 8 seeds per hill, spacing hills 3 to 4 feet apart. Space rows 3 feet apart.
THINNING AND TRANSPLANTING: Thin or transplant to 3 healthiest plants per hill. Leave 18 to 24 inches between plants in rows.
GERMINATION: One to two weeks depending upon weather and soil warmth. Keep soil moderately moist during germination.
Ed’s Special Advice: Rich, well-drained soil in a sunny location that’s kept fairly well watered is ideal for squash. Avoid overwatering and continual use of high-nitrogen fertilizers. Gather before frost, leaving part of stem attached. Cure fruit for one week in a warm, dry spot. Store long term at 45° to 55° Fahrenheit.
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