Summer Squash - Black Beauty - Cucurbita pepo
Annual This zucchini produces semi-upright, open plants with blocky, glossy, black-green fruits 6"-8" long and 2" in diameter. The flesh is tender, firm, and creamy white with excellent flavor. It is delicious grilled, steamed, boiled, sauteed, fried, or used in breads. This variety also freezes well.
Soil & Water: Provide squash plants with deep mounds of organic matter, rich soil, and heavy, even water. All squash are extremely frost sensitive, so use mulch to heat soils in early spring and row covers to protect from frost at both ends of the growing cycle, especially in short growing seasons.
Planting & Growing: Start seeds indoors 3-4 weeks before the last frost, or sow seed directly once soils are at least 70F. Use row covers to provide a physical barrier to many insects.
Harvesting & Storage: Harvest squash when they are 4"-7" long to keep production high, and for best flavor. Don't waste male squash blossoms by leaving them in the garden. Toss them in the salad bowl or add to any squash preparation.
Did You Know? Never peel summer squash because that is where the nutrients reside.
Soil Temperature: 70-95F
Planting Depth: 1/2"-1"
Germination: 6-10 Days
Height At Maturity: 12"
Days To Maturity: 60-80 Days
Sun/Shade: Full Sun
Spacing After Thinning: 12"-18"
Approx Seeds per 1/4 lbs: 639
4 x 8 x 0.75 inches.