How to Harvest Squash and Zucchini

Zucchini squash, summer crookneck and patty pan are the most common varieties of squash grown in the summer garden. These members of the squash and pumpkin families are prolific producers. They normally begin to produce about 50 days after germination, and it's important to know when to harvest to ensure that you have a steady supply, throughout the summer.

Instructions

Difficulty: Easy

1. Expect to begin harvesting your summer varieties of squash when they are immature. Winter varieties mature on the vine and develop a tough skin to facilitate better winter storage, but summer squash allowed to grow until large and gourd-like isn't good to eat. It's best to discard them or add them to the compost pile.
2. Check your squash as soon as you notice it blooming. Squash grows very fast, and some squash is ready to pick a few days after it blooms. Check your garden every 1 to 2 days after that, because once it starts to producing, it continues steadily throughout the growing season. The more you pick, the more it will produce. For this reason, you may want to consider having only a few plants of each variety, unless you intend to feed the whole neighborhood.
3. Harvest the elongated varieties of squash, such as zucchini and yellow squash, when they are about 6 inches long and 2 inches in diameter. The patty pan squash is best if picked when it's 4 inches or less in diameter. If you miss a day or two, and end up with larger squash, grate it and make bread or scoop it out and fill it with your favorite stuffing to bake.
4. Remove the squashes by cutting them from the vine with a sharp knife. They have very thin skins and bruise easily, so handle them gently. Wearing gloves is advisable, as the stalks may scratch or irritate your hands.
5. Store your squash in the refrigerator, unwashed. Moisture encourages decay of fresh vegetables, so place them in a plastic bag in the vegetable crisper. If you have a large amount, place them in a plastic bag and handle them as little as possible to prevent bruising the delicate skin. They'll stay fresh for 3 to 5 days, under the proper storage conditions.
6. Scan for summer squash enemies while you are in the garden. The cucumber beetle and the squash bug are the two most common ones to look for. The cucumber beetle usually appears late in the growing season and may damage the mature fruit. Squash bugs begin to infest the vines as soon as the blossoms appear. They are usually in large groups and can damage the plant and the mature fruit. Check with your local gardening supply store for the proper course of treatment for these pests, because the sooner you get rid of them, the healthier your squash plants will be.
7. Consider harvesting squash blossoms, which are completely edible and are used in a variety of recipes, as well as eaten raw in salads. Use your sharp knife to harvest the blossoms or pick small squash with the blossom attached for an added treat. Gather them when the petals are open, leaving about an inch of stem intact. Use them within a day because they deteriorate rapidly once picked. They may last a few days longer if you rinse them and store them in ice water in the refrigerator.

Tips & Warnings

• Keep in mind that there are both male and female blossoms, and only the females produce fruit. Both edible, but if you pick the female, you will reduce the production of squash. Leave a few male blossoms on the plant for pollination purposes, though. To tell the difference, look at the stems. The male is thin and trim, and the female is thick with a bulge at the base of the flower, which is the developing squash.
• If your growing season is long enough, consider a spring and early summer planting, especially if you are considering freezing your surplus.

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