There are two main types of squash. Summer squash grows on bush vines, has thin tender skin and is best eaten when still immature. They can be enjoyed in many ways, such as stir-fried, sautéed or barbequed. Winter squash grows on vigorous vines and is left on the plants to mature. Their skins are thick, hard and inedible, but allow them to be stored for long periods of time. Growing Tips: Please refer to the growing instructions for pumpkins when cultivating winter squash. For summer squash, start seeds indoors 1 to 2 weeks prior to setting out, ensuring that all risk of frost has passed before transplanting into the garden. An application of compost is beneficial. Ensure that the roots of the plants are not disturbed when transplanting. Seed may also be sown directly in the garden, with 4 to 5 seeds per foot in rows spaced 120cm (48”) apart. Thin to 30cm (12”).
Squash - Benning's Green Tint (Organic)
Squash - Burgess Buttercup (Organic)
Squash - Bush Delicata (Organic)
Squash - Delicata (Organic)
Squash - Easy Pick Green and Gold II Mix
Squash - Midnight F1
Patty Pan 'Greendisc F1'
James Wong -GFF Squash Sunburst Patty Pan F1
Squash - Sunny Delight
Squash - Waltham Butternut (Organic)