There are two major types of squash. Winter squash are harvested and eaten when fully mature. Summer squash are harvested and eaten when their flesh is very young and tender.

Squash are easy to grow and are productive. Some bush types are available for small plots. Seeds should be planted when the soil has warmed. Transplanting is difficult but seeds may be planted in peat pots so they can be transferred to the field. Plants have extensive root systems and grow best in rich, well-prepared soil with abundant moisture. Cultivars with long vines should be planted 8-12 feet apart each way. Plants have male flowers early and develop female flowers later for self pollination. Common varieties of summer squash are White Bush Scallop, Black Beauty, Seneca Zucchini and Early Summer Crookneck. Winter varieties include Butternut, Hubbard, Table Queen, and Heart of Gold.

Major insect pests include cucumber beetles and squash bugs. The beetles carry and transmit bacterial wilt which acts to plug up the vascular system, killing the plant. The bugs suck juices from the plant and if they are numerous will kill the vines. Various insecticides will kill the insects if added at the proper time.

The two most prevalent squash diseases are powdery mildew and bacterial wilt. The mildew can be treated with a fungicide as soon as it is noticed in the field. Two applications of Bayleton or a similar fungicide in late July or early August will help control the mildew. Control of the cucumber beetle will help control bacterial wilt. Resistant varieties may soon be available.

Hard-shelled varieties should be well matured when harvested and cured at a temperature of 80-85°F with relative humidity of 80-85% for 10 days. They can then be stored at 55°F for several months. Care should be taken to avoid bruises or cuts on the skin and avoid breaking off the stems of the fruit.