Botanical Name: Cucurbita pepo
Days to Maturity: 45–60 days
Native: North America
Hardiness: Frost-sensitive annual
Plant Dimensions: 2′ tall by 3’–4′ bush type plant.
Variety Information: Best harvested at 2″–4″ round, shallow disk shape with scalloped edges and smooth texture. Cream-colored flesh is denser than most other summer squash.
Type: Patty Pan, Bush
Attributes: Good for Containers
When to Sow Outside: RECOMMENDED. 1 to 2 weeks after your average last frost date, and when soil temperature is 70°–85°F.
When to Start Inside: Not recommended except in very short growing seasons, 2 to 4 weeks before transplanting. Roots are sensitive to disturbance; sow in biodegradable pots that can be planted directly into the ground. Transplant when soil temperature is at least 60°F.
Days to Emerge: 5–10 days
Seed Depth: ½”–1″
Seed Spacing: 2–3 seeds per mound
Row Spacing: 3’–4′
Thinning: When 3 leaves , thin to 1 – 2 plants per mound
Harvesting: Harvest frequently to increase yield; squash seem to get monstrous overnight. While edible at almost any size, seeds are less developed in young fruit, therefore more tender. Using a knife or clippers, cut squash off including some of the stem. By including stem, the fruit is sealed and less likely to mold or dry out. Harvesting Blossoms: Look for male, non-fruit producing flowers that have long stems and harvest just before use (female flowers have a swollen mini-squash at the base of the flower and shorter stems).