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55 days. Cucurbita pepo. Open Pollinated. Genovese Squash. This early-maturing plant produces high yields of light green squash. It is a popular heirloom summer squash variety originating from Italy, specifically associated with the Genoa area. The flavor and texture remain tender and delicious well beyond the baby stage. Great frying and grilling variety. It's one of the most productive summer squash available. An excellent choice for home gardens and specialty market growers. United States Department of Agriculture, NSL 109790. A variety from Italy. A summer squash variety.
Lot No: 103126
Germination: 85%
Seeds Per Pound: 4,000
Plant Height: 24” tall
Planting Season: Spring
Sunlight Requirement: Full Sun
Planting Method: Indoor Sow/Direct Sow
Summer Squash need warm weather to grow. The plants produce squash in 50 to 65 days, so there is no point in planting them indoors. It is best to plant seeds directly in the garden. Plant your seeds after the soil has warmed up. Thin so there are 4 plants per hill. Summer Squash produces abundantly, so there is no need to plant successive plantings. Eight plants will provide more than enough for a large family. You can trellis squash to save space. Plants grow 2 ft tall, and vines spread up to 10 ft.
Requires fertile, slightly acid soil in a well-drained location in the garden. Apply mulch, grass clippings, or straw around the base of the plant. Add well-composted manure.
Keep soil consistently moist, but not waterlogged. Water well during dry and hot spells.
Use Slow Release (6 Month) Fertilizer when transplanting outdoors. Apply Miracle-Gro Liquid Fertilizer every two weeks.
Protect ripening summer squash from damp ground by placing them on boards. Cut summer squash carefully from plants to prevent damaging the vines.
1949 All-America Selections Winner! 65 days. Cucurbita pepo. Open Pollinated. Caserta Zucchini Squash. This early-maturing bush plant produces high yields of 16" long, light grayish-green zucchini squash with dark green stripes. A popular heirloom summer squash variety, prized for its flavor and productivity. It has creamy, very flavorful flesh. It has a mild, nutty flavor superior to many modern dark-green zucchini. Great fresh, sautéed, grilled, baked, roasted, stuffed, or in breads/casseroles, and frozen. Developed by the University of Connecticut in 1949. An excellent choice for home gardens. United States Department of Agriculture, NSL 5231. An heirloom variety from the USA.