Plant on 5/1, 5/14, 6/1, 6/15, and 7/1 in 38s
Summer squash is not transplanted in the greenhouse.
Transplant seedlings on 5/16, 5/29, 6/16, 6/30, and 7/16 spacing them every two feet on small hills with two rows per bed. Do not interplant the successions, and be sure the new plants have plenty of room and are not being crowded out or shaded by more mature plants.
Summer squash are fairly resilient and easy growing. Well-drained soil, and water during dry spells are all that is really necessary for a good yield. Stay on top of weeding early on until the leaves shade out the weeds. Because the root system is shallow, early successions can be mulched to help with yield.
There are four problems common to summer squash: cucumber beetles, squash vine borers, squash bugs, and powdery mildew.
Zucchini and yellow summer squash should be harvested when about ten inches long. They can still be used when they get bigger, although they have more seeds and lose some of their flavor. During the height of their production, they should be harvested every day. Using a knife, cut the fruit off of the vine close to where the stem meets the fruit, being careful not to damage the vine. Be careful not to knick the fruit, as this will make it rot more quickly.
After washing, cut the stem as short as possible without cutting into the flesh of the squash. This short stem will not damage other fruit during storage. Keep refrigerated in a sealed container for up to a week after harvesting. Although they may keep beyond a week, the likelihood of them becoming mushy increases. Squash freezes very well shredded and put in Ziplocs. It can then be thawed later and used in soups or breads or other dishes.
For retail, sell at $0.75-$1.00 each, depending on size, and plentifulness of summer squash in the area. In mid-July, for example, everyone has summer squash, and just wants to get rid of it, so $0.75 would be more appropriate. For wholesale, sell at $1.50 per pound.