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This heirloom is easy to grow, producing heavy yields of vivid yellow squashes with creamy white flesh that have a mild flavor. Best when picked under 10" long. Zucchini takes only 55 days to grow and is a versatile favorite in many recipes.

 

This colorful zucchini was introduced in 1973 by W. Atlee Burpee of Philadelphia. Well known horticulturist Dr. Oved Shifress bred this variety, the first commercial bicolor cultivar.

 

 

Golden Zucchini

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Color: Gold
Expected to be ready by Mid-May
  • 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.