News from the Edible Demo Garden

October 2023: An Abundance of Squash

The summer harvest was in full swing in the Edible Demo Garden in September. Volunteers harvested beans, tomatoes, cucumbers, eggplant, peppers, and lots of summer squash. Although the summer squash planted in the straw bales got off to a slow start due to cool weather and creature damage, it caught up quickly. Pounds of yellow fin and magda squash were harvested throughout the summer. An estimated 45 pounds of squash were picked just last month. Soon the winter squash will be ready for harvest and the yield promises to be just as good.

How can you tell when squash is ready for harvest?

The timing of the harvests for summer and winter squashes differs in relation to the maturity of the developing fruit. Summer squash (zucchini, patty pan, yellow, crookneck) is picked before it is fully mature, and the rind hardens. Winter squash (pumpkin, butternut, acorn, delicata) should be allowed to fully mature on the vine. Here are some general harvesting guidelines for each type.

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  Winter squash should remain on the vine until the peduncle (stem) turns brown.
  Summer Squash: The smaller the squash the more tender and tastier it will be. Pick straight and crookneck varieties when they are 2 inches or less in diameter and 6 to 8 inches long. Pick patty pan or scallop types when they are 3 to 4 inches in diameter. Because summer squash matures very rapidly after pollination, it is important to pick often before they get too large. When summer squash become too large, hard, and seedy, they sap strength from the plant and reduce production. Sometimes finding the developing squash before they get too large is challenging. It’s easy to miss one among the vines only to find an oversized one that got away.
• Winter Squash: In contrast to summer squash, winter squash should stay on the vine until it is at maximum size and the shell is hard and dull in color. Wait until the color on the stem changes from green to brown, then the squash is ready for harvest. When it comes to winter squash, it is better to leave them on the vine too long than not long enough. If the vines are dying, it’s time to harvest.

 

To sum it up - harvesting summer squash requires vigilance and harvesting winter squash involves patience!

General Harvesting Rules:

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  Summer squash can grow too large very quickly. This one became a farm mascot.
  Harvest in the early morning hours – produce harvested in the morning tends to stay crisp and fresh longer. Plants retain moisture overnight and veggies picked during the heat of the day are more likely to wilt.
• Be gentle when harvesting – If the vegetable is not easily picked, use a knife, scissors, or pruner. Summer squash can be harvested with regular pruners, but heavy pruners or a sharp knife is best for harvesting winter squash. Leaving a short stem attached prolongs storage life. Leave 2 to 4 inches of stem intact on winter squash. Handle summer squash gently to prevent wounds to the skin.
• Pick frequently to prolong the harvest – Keep in mind that a plant’s goal is to reproduce. When fruit is allowed to fully mature, then it signals to the plant that there is no need to continue flowering and fruit production will diminish.

For more information on growing summer and winter squash visit our webpage!