What is the difference between summer and winter squash?
The primary difference is that summer squash is harvested in the summer while it's still immature and winter squash is left until early autumn to fully ripen.
Zucchini, vegetable marrow, crookneck, scallop and patty-pan are all summer squashes. They are harvested young when their flesh is soft, their seeds under-developed and their skin is easily pierced with a thumbnail. They are usually eaten soon after picking and offer little in the way of flavour. That makes them perfect for incorporating into a wide variety of dishes where they pick up whatever flavour is dominant.
Depending on the variety and weather conditions, summer squash can be ready for picking in as little as six weeks from the time the seeds are planted. As long as the fruit is picked on a regular basis, the plants will continue pumping out more and most gardeners end up with way too many.
Winter squash often needs four or five months before its flesh is ripe enough to harvest. Common varieties include pumpkin, hubbard, acorn, buttercup, butternut, turban and spaghetti. Each variety has a slightly different flavour and texture, so varying what you grow each year can introduce you to new favourites.
Some winter squashes, including the popular acorn squash (aka pepper squash) store well for short periods and should be used as soon as possible. Hubbard, turban and buttercup, on the other hand, may still be haunting your cellar come spring.
All squashes are cold sensitive and should be harvested before any frost can get at the fruit. Often that first frost will kill the leaves but leave the fruit untouched, so if you run short on time, you may still be able to salvage your crop. You'll want to use the post-frost harvested squash first in case it deteriorates ahead of schedule.
If you have any questions or comments, please send them to me at vanessa@gardenmuse.ca.
