By Josie Borlongan, Garden Guides Contributor
About Summer Squash
A summer squash (Cucurbita pepo) is an annual plant that trails for
several feet and forms a compact plant of three feet (90 cm)
spread. Summer squash fruit have a cylindrical shape about 12
inches (30 cm) long and 5 inches (13 cm) in diameter. They may be
trailing or bushy with green, yellow, white or striped skin. Summer
squash are best grown during warmer seasons with ideal temperatures
between 64 and 81 degrees F (18 to 27 degrees C).
Site Preparations
Sow when the soil temperature is at least 59 degrees F (15 degrees
C). Prepare holes at least 12 inches (30 cm) wide and deep, working
in plenty of well-rotted compost or manure as you backfill. Cover
with about 6 inches (15 cm) of manured soil made into small mounds
to ensure sharp drainage.
Special Features
Summer squash is generally insect-pollinated; however, during
colder seasons, if fruits are not setting, it may be necessary to
hand pollinate. The female flower has a tiny bump (the embryonic
fruit) behind the petals that the male flower lacks making it easy
to distinguish between them.
Choosing a Variety
Custard squash have flat and flute-edged fruits, whereas crookneck
squash have swollen fruits with a characteristic bent neck. There
are also round-fruited cultivars. Spaghetti squash are squash-like
in shape but with hard skins; it is so named because when they are
cooked the flesh resembles that of spaghetti. The recommended
summer squash are Butterstick, Clarimore, Golden Crookneck, Magda,
Papaya Pear, Peter Pan, Scallopini, Seneca Prolific, Starship,
Sunburst, Sundance and Spaghetti squash, such as Orangetti Pasta
and Vegetable Spaghetti.
Planting
Place each seed about an inch (2.5 cm) deep. Sow in their natural
environment after the frost has passed. You can also germinate the
seeds indoors in small pots. Space bush types 3 feet (90 cm) apart
and trailing types 4 to 6 feet (1.2 to 2 m) apart. Protect young
plants with cloches or floating row covers in cool areas. In hot
areas, floating row covers can be used to protect against insects.
Apply mulch after planting.
Care
Grow trailing types up supporting fences, nets or stakes or allow
them to twine up strings. The shoots may be trained in circles,
using bent wires to peg down the stems. Toward the end of the
growing season, nip off the ends of the shoots. As fruiting
continues, fertilize plants every two weeks with a high potassium
fertilizer or equivalent organic fertilizer. Water plants regularly
during the growing period, especially after transplanting, so that
plants establish quickly. Watering is also essential during
flowering and fruiting to ensure healthy fruit formation. Watch out
for pests and diseases. Slugs may attack in early stages; squash
vine borers, cucumber mosaic virus, spotted cucumber beetles and
striped cucumber beetles have been known to cause problems.
Harvesting and Storage
The best time to harvest summer squash is seven to eight weeks
after planting. Some varieties may be stored for a few weeks if
they are kept in a well ventilated area about 50 degrees F (10
degrees C) with high humidity. Spaghetti squash may be stored
longer, up to several months in similar environment. Harvest shoots
from the top 6 inches (15 cm) of the stem. From there, new growth
will appear. If you are harvesting flowers, pick the male ones
after the females have set.
