Organic Squash, Summer Fordhook

Summer Squash - Fordhook - Cucurbita pepo

Tender Annual Heirloom. Fordhook variety was introduced in 1890. Vigorous, prolific bush produces deep, blackish-green fruits. The attractive, smooth fruits have a creamy-white flesh.

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: Pick squash when they are 8"-12" long. Use it as a summer squash at 57 days or leave it on the vine for 85 days and then store it for baking use. Freezes well.

Did You Know? Squash blossoms are edible flowers, raw or cooked. Harvest only male blossoms unless trying to reduce production.

Soil Temperature: 70-95F
Planting Depth: 1/2"-1"
Germination: 6-10 Days
Height At Maturity: 12"
Days To Maturity: 57-85 Days
Sun/Shade: Full Sun
Spacing After Thinning: 12"-18"
Approx Seeds per Pack: 25 Seeds