Winter Squash for the Summer Garden

Comprising four species of the genus Cucurbita, squash are a tasteful, healthy crop that produces an abundant harvest under adverse conditions for even the novice grower. One of two primary classes of squash, winter squash comes in dozens of varieties ranging from scallop-shaped fruits with light green flesh, to an elongated orange crop reminiscent of sweet potatoes crossed with bananas. As far as terms are concerned, "winter" squash was historically used to differentiate between those varieties of squash which would keep until at least December, and those that would not. Those that fall into the latter category are referred to as "summer squash," because they often do not keep long beyond harvest.

Winter squash (mostly C. moschata) also differ from summer squash in that it needs to be spaced slightly farther apart, typically five feet between rows and three feet between individual plants. However, most other requirements are the same, including high fertilizer content to feed the raging appetite of such plants, in addition to perhaps surrounding with a layer of mulch to retain moisture and provide further nutrition. Cucumber beetles are an ever-present threat to both types, though they may often be easily controlled with rotenone or pyrethrum (two common pesticides available at most stores with a gardening section).

Three top winter squash varieties include butternut, Long Island cheese, and Blue Hubbard varietals, selected for their range of potential dishes, shorter growing period (except Blue Hubbard) and of course, storage ability. Butternut squash are of an inside color hue quite near the flesh of an acorn, though their succulent golden-orange flesh is nearer to the color of a canteloupe. Long Island cheese squash, which are flat and shaped like pumpkins, take about as long as butternut squash to grow (70-90 days) but are better suited to being turned into delicious vegetarian pies. Finally, Blue Hubbards, which take nearly four months to reach harvest-time, are by far the heavier variety, often reaching ten pounds or more. Their characteristic blue-green skin is reknown for its extended keeping time, which is why Blue Hubbard squash are considered to be the best "keeper" variety.

Another two recommended varieties of winter squash for the home garden are sweet potato and spaghetti squash; the former tastes and looks quite like its namesake, while the latter bears a pasta-like experience when baked and the flesh scooped out. Both varieties are excellent keepers that perhaps taste best when baked and mashed, an average fruit being the perfect serving size for two people. In addition, both are potato-shaped at about three inches around and six inches long; after planting, expect bountiful produce in about three-and-a-half months, as long as water and fertilizer have been adequately provided.

As a crop within the growing ability of most people, winter squash cannot be beat for their productibility, reliability, and always-enjoyable edibility. Easier and healthier to grow than potatoes, they can be used in many potato recipes as a direct replacement; instead of frying potatoes, slice, bread and fry squash! Simply dip in raw scrambled egg, coat in cornmeal, and then fry until golden brown on both sides before enjoying the produce of an historic American crop.