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Summer Squash Seeds - 'Bennings Green Tint Scallop'

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About Bennings Green Tint Scallop Squash: This unusual squash is of the "patty pan" type, a saucer shaped squash with scalloped edges. After being introduced in 1914, Benning’s Green Tint Squash was featured in the 1937 issue of Cucurbits of New York, a journal dedicated to innovative plant species.

Bennings Green Tint Scallop Squash Germination: Gardeners with short growing seasons may want to start their squash seeds indoors a month before the last expected frost. Since squashes do not take well to transplanting, peat pots are the best option. Plant two seeds per pot, later clipping off the weaker seedling. Harden the seedlings by exposing them to the weather for several hours at a time during the week before transplanting. About a week after the last frost or when the soil temperature reaches an average of 65 degrees F, plant the seedlings in very rich soil 8-10' apart in rows 10-12' apart. Another option is to plant the seedlings in hills of two, 8-10' apart. To direct sow, plant the seeds when the soil temperature reaches at least 70 degrees F. Plant them 1/2" deep, 3-4' apart and thin to 8-10' apart. For companion planting benefits, plant squashes along with corn but avoid planting them with potatoes.

Growing Bennings Green Tint Scallop Squash Seeds: Since squash seedlings do not tolerate frost, provide protective coverings if the temperature drops below 65 degrees F. Keep the soil moist at all times, but avoid getting the leaves wet as this can cause diseases such as rot or mildew. When the vines begin to develop, a layer of mulch will help conserve moisture and control weeds; mulch also will keep the squashes clean and protect them from too much soil contact.

Harvesting Bennings Green Tint Scallop Squash: These squashes generally taste best when harvested at a diameter of 2-3". The vines produce abundantly throughout the summer; the squashes keep well in the refrigerator for about two weeks and freeze well.

Saving Bennings Green Tint Scallop Squash Seeds: By the time the squash reaches its mature size, the seeds are mature. Cut the squash open, remove the pulp and seeds, and rinse off the pulp. Put the mixture in a bowl of water to remove the remaining pulp; the good seeds will sink. Remove the good seeds and spread them out to dry for 2-3 weeks, stirring them at times to make sure they dry completely. Store the seeds in a cool, dry place for up to 4 years.

Detailed Bennings Green Tint Scallop Squash Info: Cucurbita pepo. Annual. 50-65 days. 350 seeds per oz. 24-48" height. 36-48" spacing. Produces 2-3" pale green, saucer shaped patty pan squashes with scalloped edges.


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