Courtesy of swanksalot on Flickr
Squashes are loosely grouped into summer squash or winter squash depending on whether they are harvested as immature fruits (summer squash) or mature fruits (autumn squash or winter squash). These names can be confusing, as many varieties of squash are available to eat year round.
Summer squashes, including young vegetable marrows (such as zucchini, pattypan and yellow crookneck) are harvested during the growing season, while the skin is still tender and the fruit relatively small. They are consumed almost immediately and require little or no cooking.
Winter squashes (such as butternut, hubbard, buttercup, ambercup, acorn, spaghetti squash and pumpkin) are harvested at maturity, generally the end of summer, cured to further harden the skin, and stored in a cool place for eating later. They generally require longer cooking time than summer squashes.
In addition to the fruit, other parts of the plant are edible. Squash seeds can be eaten directly, ground into paste, or (particularly for pumpkins) pressed for vegetable oil. The shoots, leaves, and tendrils can be eaten as greens.
Planting Squash
Squash are easy to grow and gardeners often find they produce more than they know what to do with. Summer squashes are sprawling plants so make sure to set aside a good amount of space for them to grow. 1 to 2 plants are typically enough for a family of 4. Most winter squashes grow as vines, requiring even more space.
Plant seeds one inch deep and about 1 to 2 feet apart (once there is no danger of frost). Water well on first day and water again every few days until seeds germinate. Squash plants enjoy rich, loamy soil that will retain moisture and the addition of nutrient rich fertilizer.
Summer squashes require approximately 50 days to mature while winter squashes require approximately 3 months, and sometimes longer. Pick summer squashes when tender, as overly mature squash will stop plant production.
Courtesy of bethanyll22 on Flickr
Squash Links
11-02-2007, 04:02 PM
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