Summer squash ripens during the hot summer months and, thin-skinned, is best eaten fresh. Sow seeds 1 inch deep directly into the garden after the danger of frost is past. Thin the seedlings to 24 inches apart, or plant several seeds in hills 4 feet apart and then thin to 2 plants per hill. For even earlier harvests, start seeds indoors and transplant the seedlings as soon as they have 2 sets of true leaves and the spring soil has warmed up. Harvest frequently so that plants continue to produce throughout the summer months. Plant again in midsummer for a fall crop.
Native to North America, squash was grown for years by indigenous peoples as part of the Three Sisters planting. This is a symbiotic combination planting involving corn, beans, and squash (and occasionally a Fourth Sister, sunflower). In this arrangement, the bean vines climb the corn stalks, while the ground hugging squash foliage offers protection to the roots of the bean and corn. Try a Three Sisters planting of your own this year with these fine native vegetables.
