This squash has creamy, light green skin with a more tapered shape than most zucchini.
A staple of the Middle East originally from Lebanon, this Burpee exclusive is an exceptionally delicious squash with creamy, light green skin and a tapered shape. Harvested at 6" long, it has a mild flavor with a hint of sweetness. Longer fruits, cut lengthwise and stuffed, are very tasty. Plants are compact, disease tolerant and often yield 50 to 70% more fruits than most zucchini. Perfect for saut, stir-fry, stuffing and baking. Summer squash and zucchini ripen early and are highly productive. The bush type plants take little space. After danger of frost, sow 3 to 4 seeds in groups 3 to 4' apart or sow 6" apart in rows, later thinning to 3' apart. 25 seeds per packet, sows 68 groups.
Sow in rich, fertile soil in full sun after danger of frost. Allow plenty of growing space for vining types. Where space is limited, grow only the bush varieties in your home vegetable garden. Sow 1-2 seeds about 36" apart and cover with 1" of fine soil. Firm lightly and keep evenly moist. For additional drainage consider mounding hills of soil 12" in diameter, 6-8" tall and sowing seeds on top. Seedlings emerge in 10-14 days.
How to Grow Summer Squash
Thin to leave 1 or 2 seedlings in each group. Provide plants
with extra water during dry weather. Do not plant squash family crops in the same spot 2 years
in a row.
Harvesting Summer Squash
Harvest often and when fruits are small. To harvest as a winter squash, cut the fruits from the vines with 1-2" of stem attached, then cure them for a week in a warm, dry location with good air circulation. Store them in a cool, dry place at 50-55 degrees Fahrenheit for use throughout the winter. An excellent source of vitamin A. Squash blossoms are also delicious and sweet, try dipping in batter and frying.