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PVFS Squash Summer Black Beauty
Cucurbita pepo Annual This zucchini produces semi-upright, open plants with blocky, glossy, black-green fruits 6"—8" long and 2" in diameter. The flesh is tender, firm, and creamy white with excellent flavor. It is delicious grilled, steamed, boiled, sauteed, fried, or used in breads. Tiny baby squash can be used as appetizers or leave whole and sauteé with other vegetables. This variety also freezes well.
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PVFS Squash Winter Butternut
Harvesting & Storage: Harvest when stems begin to shrivel or you can no longer pierce the skin with a thumbnail, but be sure to harvest before the first hard frost. Cut squash from the vine leaving 2"—3" of stem attached. Allow to cure in the sun for 10 days to finish hardening the skins. Store in cool, dry conditions. To minimize the spread of rots, store in a single layer and do not allow squashes to touch.
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PVFS Squash, Winter, Burgess Buttercup
Harvesting & Storage: Harvest when stems begin to shrivel or you can no longer pierce the skin with a thumbnail, but be sure to harvest before the first hard frost. Cut squash from the vine leaving 2"-3" of stem attached. Allow to cure in the sun for 10 days to finish hardening the skins. Store in cool, dry conditions. To minimize the spread of rots, store in a single layer and do not allow squashes to touch.
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PVFS Squash, Winter, Table Queen
Harvesting & Storage: Harvest when stems begin to shrivel or you can no longer pierce the skin with a thumbnail, but be sure to harvest before the first hard frost. Cut squash from the vine leaving 2"-3" of stem attached. Allow to cure in the sun for 10 days to finish hardening the skins. Store in cool, dry conditions. To minimize the spread of rots, store in a single layer and do not allow squashes to touch.
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