How to Identify and Resolve Common Issues ?
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Wash the seeds to remove any flesh and strings. Cure the seeds by laying them out in a single layer on a paper towel to dry. Store them this way in a place that is dry and out of direct sunlight. Once thoroughly dried, in 3 to 7 days, store them in an envelope in a cool dry place with the rest of your seed supply.
To direct sow, plant yellow summer squash early prolific straightneck seeds when the soil temperature reaches at least 70 degrees F. Plant them 1/2″ deep, 3-4` apart and thin to 8-10` apart. For companion planting benefits, plant squashes along with corn but avoid planting them with potatoes.
The Early Prolific Straightneck Squash is a summer squash that is very popular in the United States. This variety is a tasty, bright yellow, straight-necked type squash that tapers towards the stem end. Harvest this squash at 12-14 inches long but are more tender and succulent when they are 5-6 inches long.
The optimal way to freeze butternut squash is to peel the squash, remove its seeds and cut it up into 1-inch cubes. Spread cubes in a single layer on a parchment paper-lined baking sheet and place them in the freezer for one hour.
One of the prime advantages of roasted squash seeds is that they can be stored for long periods of time. Additionally, they can be kept at room temperature for up to three months. And, if you refrigerate or freeze them, they will last for as long as one year.
Line a dry baking sheet with parchment paper and place the squash cubes or slices on it in a single layer. Freeze for one hour, or until solid. Once the squash has frozen solid, you can slide if off the parchment paper and transfer it to zip-top freezer bags to store for the long haul.
Freezing Summer Squash: Choose young squash with tender skins. Wash and cut in ½-inch slices. Blanch in boiling water for 3 minutes; cool in ice water for at least 3 minutes. Drain and package into freezer bags or freezer containers, leaving ½-inch headspace.
After planting and watering the seed, watch for germination to take place. Depending on the soil temperature, this occurs within 3-10 days for both winter and summer squash plants.
Before planting, allow the squash to ripen until it`s almost but not quite rotting. Then be sure to separate the flesh from the seeds and then allow them to dry before planting.
The Yellow Straightneck is a classic summer squash and can be used both raw and cooked in recipes that call for zucchini or summer squash. When sliced thin it can be layered into lasagna, enchiladas and ratatouille or utilized raw in salads and carpaccio. Grate and add to coleslaw, quick breads and pancakes.
You don`t need to cook summer squash. All varieties can be eaten raw. Shred raw summer squash for a taco filling — or as a substitute for shredded lettuce on a burger or a hot dog.
Slice the squash into manageable chunks (roughly 1-inch cubes). Lay out the diced squash on a baking sheet in a single layer, then place it in the freezer for about an hour, or until frozen. Transfer the squash to a plastic bag, and store in the freezer for up to a year.
Wash and cut in 1/2-inch slices. Water blanch 3 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze.
Recalcitrant seeds cannot be stored in a conventional freezer as they cannot survive after drying and/or freezing at -20°C. Intermediate seeds tend to age faster than orthodox seeds and may have only a 5 year lifespan when stored at -20°C.
As long as your seeds have been able to dry completely, they can freeze without a lot of damage.
Can I freeze zucchini without blanching it? Yes, you absolutely can freeze zucchini without boiling or cooking it! Instead of cutting it into slices, you will need to grate or shred the zucchini before freezing. Storing it like this will save you quite a bit of time.
If canning cubed squash is not how you want to preserve it, freezing puree is a great alternative.
Squash store best at an even 50°F in a dark place. This could be a cool and dark shelf, cabinet, or drawer in the kitchen, pantry, or closet. They also store well in a warmer section of the root cellar such as on the top shelf.
Store squash ideally between 41 to 50 °F with a relative humidity of 95%. Under these conditions, squash is acceptable for up to 2 weeks. Squash stored at refrigeration temperatures of 41 °F should have a shelf life of 4 days.
About: Butternut squash have the longest storage potential and best flavor after a few months in storage. We grow more butternuts than anything, because they also prove to be the most versatile in the kitchen! The skin on butternuts is not considered edible, I also remove it before eating.
Storing squash and root vegetables to keep them fresh
Squash and root vegetables should be stored in a cool, dark, dry spot outside the fridge like a cupboard or root cellar. You can also store garlic, onions, potatoes, sweet potatoes, yams, pumpkins and rutabaga this way.
Grow them in an area that gets 6 or more hours of sun and has rich, well-drained soil. Give your native soil a nutrient boost by mixing in several inches aged compost or other rich organic matter. Squash rely on consistent moisture but avoid wetting the leaves; 1 to 1.5 inches of water weekly is best.
In addition to being both delicious and prolific, bush squash are also quick to mature—75 to 85 days for most varieties, compared to more than 100 days for many vining squash. In areas with a short growing season, bush varieties make a winter squash crop possible.
how many squash do you get per plant? For butternut squash you can expect 5 or 6 fruits per plant through the growing season, for some larger squash and pumpkins you may only get 2 to 4.