did you know?

The "three sisters"?squash, corn, and beans?were important food crops for Native Americans. Beans provide the soil with nitrogen for the corn, which in turn supports the growing beans; squash protect both with masses of rambling, spiny vines.

general maintenance:

Thin young plants to 1?2 per hill. Mulch to retain moisture and keep weeds at bay. Black plastic may be used to provide a few extra degrees of soil heat.

pests/diseases:

Aphids, cucumber beetles, leafhoppers, squash vine borers (east of the Rockies), bacterial wilt, downy and powdery mildew, mosaic, anthracnose may occur.

controls:

Use floating row covers to protect young plants from pests and cold temperatures. For squash vine borers, mound soil around plant base to discourage moths from laying eggs, or cover with floating row covers weighted down at intervals with stones; leave slack so plants can continue to grow underneath. Rotate crops and space plants well for air circulation. Choose disease-resistant cultivars when possible.

how to sow/plant:

Direct sow 2?3 weeks after last frost, when soil has lost its chill. Mound soil into hills 3 feet apart, in rows 4?6 feet apart. Plant 1 inch deep, 5?6 seeds per hill. Or start indoors 3 weeks before transplanting; sow in peat pots.

water and fertilize:

Fertilize every 2?3 weeks with compost tea, seaweed extract, or balanced fertilizer, following package directions. Water well, an inch per week, especially during bloom and fruit set.

garden hint:

After harvesting, cure squashes by leaving them in a warm spot in the garden for a week. Afterward, they may be stored in a root cellar or other cool (45°F?50°F) area for months.

features:

garden uses:

• Containers (compact habit)

other uses:

• Culinary/Edible (halve squash, and bake or roast; or cube and boil)