Harvesting and Storing Summer Squash
Ideally, summer squash is harvested when it's immature, while the rind is still tender and edible. Nearly all summer squashes are varieties of Cucurbita pepo. In the spring, it is best not to plant this crop until after the last chance of frost has passed, and the soil temperature is at least 60 ºF, roughly 4-inches below the surface. Most summer squash have a bushy growth habit, unlike the meandering vines of many winter squashes. The name "summer squash" refers to the short storage life of these squashes, unlike that of winter varieties. Common summer varieties are Crookneck, Patty Pan, Straightneck, and good ol’ Zucchini.
When to Harvest the Fruits - A simple rule of thumb is: a small summer squash is a yummy squash. You want to err on the side of harvesting too small over too large. So how do you know? The best way to be sure is to check the maturity date for the variety that you’re growing. This can vary among types of suash. For instance, zucchini can mature anywhere between 30-60 days, depending on whether it’s an early maturing variety or not. Not sure what type you have? Here are some general guidelines. For long varieties of small squash like regular zucchini, the length shouldn’t exceed 8 inches and the diameter no more than 2 inches. For small scallop varieties like Pattypan, about 4 inches in diameter is the maximum. Crookneck squash should be harvested between 4 and 7 inches. A little longer is okay, but avoid letting them grow too much larger than that. This is just a rule of thumb. If you aren’t sure, pick a small squash and taste it right off the vine. Is it tender and delicious? Then it’s a good size to harvest. When you’re deciding on when to pick the larger, round summer squash like Cousa, it’s simple. Once the skin becomes glossy but still soft enough for you to pierce with my thumbnail, it’s ready – the same goes for round zucchini. If you’ve ever grown summer squash, you know that there is always one or two that “hide” and grow to big proportions. They’re still fine to use as a puree or as flavoring in soup. Don’t feel you have to throw them away. Check your summer squash plants every other day when the fruits are getting close to the right size. A zucchini can grow an amazing 2 inches in one day!
How to Harvest Summer Squash from the Plant - It’s important to remove your summer squash carefully so you don’t damage the plant or the squash. If you accidentally damage the skin, you will need to use that squash straight away. Follow these basic tips: Using a sharp knife or pruner, lift and hold the summer squash to take the weight. Cut the stem, leaving about an inch on the squash.
When to Harvest Blooms - If you want to eat the delicious squash blossoms, you need to get the timing right. You should harvest them in the morning before they open while they’re still in bud form. Summer squash blooms are a lovely treat, but you need to harvest them carefully to avoid preventing fruits from forming. Only harvest the male flowers. You can see the difference between the female and male blooms. The male flowers have thinner stems. Female flowers have thicker stems with a little bulb at the bottom where the squash forms. Don’t take all of the plant blossoms, or the female blooms won’t get pollinated and you won’t get fruits.
How to Store Summer Squash - Summer squash doesn’t store well in general, so you should use them within a week of taking them off the plant. Don’t despair though - they do freeze and pickle well, so you can still enjoy them year-round. Squash gardeners are well aware that once the harvest starts coming, it gets hard to use it all up. That’s why knowing how to store squash is important.
Store it in the Refrigerator - Wipe the squash gently with a moist cloth. Allow them to dry. Place in a plastic food storage bag. Pierce a few holes in a plastic bag if you don’t have a vegetable-specific bag. This helps maintain the right humidity. You can store them for up to 7 days. Any longer than this and you will notice the skin start to wrinkle. Don’t store summer squash below 50ºF. This can cause them to decay rapidly.
Freezing Summer Squash - Freeze summer squash by grating it and placing it in plastic bags to freeze. You don’t need to blanch the grated squash, but you can if you’d like. Grated squash is perfect in bread, cakes or fritters. Just make sure you squeeze out the excess liquid
Pickling and Fermenting - Summer squash pickles well, or you can use it to make chutneys, savory jams, or you could even try fermenting some of your harvest.
