This French heirloom has beautifully scalloped, slightly flattened fruit that is a lovely creamy-yellow (jaune) with contrasting deep green (verte) radial streaks when fully mature, just like the antique French pottery. Small fruit may not show streaking, and it can be variable. The flavor is delicious as a summer squash or is great baked in the fall when the skin hardens. Eat Summer Scallop Squash when young and small for the sweetest, tender flesh. Save the mature fruits for beautiful fall decorations.
Planting and Care: Direct seed at about the frost-free dates into rich, fertile soil. Usually sown in groups (hills) of 3-5 seeds and thinned to the 2 strongest plants. Plants may be started indoors in deep pots that can be set into the soil without disturbing the roots of the seedlings. Transplant at the 4 leaf stage. Germination temperature: 70-80 deg. Water regularly and fertilize when 6″ (15 cm) tall.
Harvest: Pick Summer Scallop Squash continuously when the fruit is just large enough to use. Use a knife or shears to avoid damaging the vines.
Your Health: Supplies several minerals and vitamins A and C.
Germ: 5-10 days
Maturity: 50-70 days
Net Wt. per Packet: 3 grams
Approximate Seed Count: 25 Seeds/Packet