- Sun: Full sun
- Harvest Size: 4 to 6 inches long
- Days to Harvest: 46 to 52
- Plant Size: 3 feet wide, 2 feet tall
An All America Selections winner from 1939, yellow Straightneck squash is easy to grow, prolific, and fast maturing like crookneck squash, but its straight form makes it easier to slice lengthwise for grilling.
Plant summer squash in late spring, at least a few weeks after the last frost. In cooler regions, warm the soil with black plastic and then cut holes to plant squash. If it’s a particularly sunny day when you plant, give plants shade cover (a plastic pot will do) for a few days to prevent wilting.
Plant spacing: 3 to 4 inches apart on hills spaced 4 feet apart. One per 20-inch pot. Plants per person: 2 to 3.
Secrets to Success »
Give squash plenty of sun, food, and water. Prepare the soil with a 3-inch layer of compost and a time-released or organic fertilizer. Set out 3 transplants a few inches apart on hills spaced 4 feet apart. Water well, and feed with Bonnie Herb & Vegetable Plant Food especially if leaves appear pale.
Harvest and Use »
One motto for summer squash harvesting: pick young, pick small, pick often. Yellow summer squash is best picked while the skin is still soft and fruits are no more than 6 inches long. Slice lengthwise or crosswise, and eat raw or steam, bake, or grill. Keep in the fridge for up to 2 weeks; preserve by pickling or steaming and then freezing.
Squash blossoms are edible, too, and a summer treat. Pick the first blossoms that appear on the plant—these male flowers bear pollen but not fruit. Remove the inner part of the blossom and use the petals to add color to appetizers and salads.
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- Bell peppers.