Bench Card

Compact and bushy, these high yielding plants produce an abundance of straight fruits. Excellent summer squash for flavor and color, with firm, meaty flesh. Best flavor when harvested between 6-8" in length. Can be eaten raw, but more commonly baked, boiled, or used in stir fry.

Water Day/Week -- Squash set down long taproots to access moisture deep within the garden but still enjoy at least 1" of water weekly, sometimes more depending on the weather.  Water deeply at the roots early in the day and avoid moisture fluctuations when plants are setting fruit to avoid blossom end rot.  Avoid water getting on the leaves to help reduce the chance of disease.

Harvest -- Fruits are ready to harvest when the skin is still tender and the "ground spot" changes from white to cream or gold color.