Squashes were grown in Native American gardens alongside corn and beans; this group of plants, known as the "three sisters," benefits each other.
Poor companion: Potato...
This pale green squash, about 4'' in diameter, resembles a saucer with wavy edges.
Start your squash seeds indoors 4 weeks before the last expected ground frost. Squashes don't like to be transplanted, so opt for a large peat pot. Sow 2 seeds per pot and select the stronger one when the time comes. About a week before the last frost, start acclimating your plants to outdoor life. When the soil temperature is around 65°F (18°C), transplant them into very rich soil, 3 to 4 feet apart. You can also sow your seeds directly, waiting for the soil to reach a temperature of 70°F (21°C).
Ensure to keep the soil consistently moist, and don't hesitate to use mulch to retain moisture, control weeds, and keep your squashes clean. When watering, avoid watering the leaves, as mold and fungi can develop. Cover your plants if the temperature drops to the freezing point.
Harvest them when they reach a diameter of 3 to 4'' for optimal texture and flavor. Pick the ripe squashes every day. Squashes can be stored in the refrigerator for about 3 weeks or during the winter in a cold room. You can also freeze them.