Introduced around 1700, this squash variety is still very popular today with home gardeners. Fruits are smooth skinned, pale yellow that turn orange and warted when overripe. The flesh is cream-colored, sweet, and mild.
- Packet of plant seeds
- Annual plant Cucurbita pepo
- Smooth skinned, pale yellow
- Harvest when young and tender
- Made in the USA
- WILLIAMSBURG exclusive!
Start Yellow Crookneck Squash Vegetable Seeds indoors, 3-4 weeks before the last frost date. Prior to transplanting, work generous amounts of compost or dried manure into the soil because squash love rich, well-drained soil. Never crowd squash. Competition for sun, space, or nutrients will decrease the number of female flowers and thus the production. Transplant squash to hills, 3-4 plants per hill with at least 12 inches between plants. Covering the hills with 6 mm black polyethylene plastic is recommended. The plastic keeps the soil warm, protects against insects and soil borne pathogens, reduces weeding, and leads to earlier and higher yields.
Harvest squash when it is still young and tender - usually when the plants are 4-8 inches long or the patty pans are 3 inches in diameter. The more you pick squash, the more they will produce. If the squash get overgrown, harvest and use them for baking.
Squash, beans, and corn, known as the "Three Sisters" comprised the trinity that was the staple diet of ancient America. Unbelievably, remains of wild or, possibly, cultivated squash have been found in Mexico that date to 9000 BC. Similar archaeological evidence has been unearthed in South America, Central America, and northern, North America.
The wild varieties of squash were quite small and unpleasantly bitter tasting. Ancient peoples were not attracted to these vegetables for food. Instead, it is hypothesized that ancient peoples collected the squash and dried them to make rattles and instruments for ceremonies and containers for storage and eating. Eventually, the ancient peoples came to appreciate and value the squash seeds which were rich in nutritious oils. After perhaps centuries, ancient farmers began to select for and cultivate varieties of squash that produced pleasant tasting flesh.