Scallop Blend Summer Squash brings the charm of heirloom patty pan squash to the modern garden, offering a delightful mix of pale green, white, and yellow scalloped fruits ready to harvest in 45 to 60 days. This open-pollinated cultivar thrives in full sun with a compact bush habit, making it manageable even in smaller spaces. The distinctive flattened, scalloped edges aren't just beautiful; they're a signature of the patty pan type, a variety that has delighted gardeners for generations. Direct sowing after frost danger passes rewards you with productive plants that deliver tender, young squash perfect for the kitchen.
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The scalloped fruits come in a gorgeous blend of pale green, white, and sunny yellow tones that look almost too pretty to harvest. Bush plants stay contained without sprawling across the garden, so you can squeeze them into tight spots or containers. Direct sowing outdoors 1 to 2 weeks after your last frost works beautifully when soil reaches 70 to 85 degrees Fahrenheit, and you'll be picking tender squash within 45 to 60 days. Young fruits harvested at 3 to 4 inches across offer the finest texture and sweetest flavor before the skin hardens.
These tender young squash are cut and cooked whole, sautéed, steamed, or roasted to highlight their delicate flavor and buttery texture. The small size and unusual shape make them visually striking on the plate, particularly appealing for farm-to-table cooking and presentation-focused dishes. They slice beautifully for grilling, retain their shape when roasted, and work wonderfully in summer vegetable medleys where their subtle sweetness complements other garden produce.
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Starting seeds indoors is not recommended for most growers, as the roots are highly sensitive to disturbance. If your growing season is very short, sow seeds indoors in biodegradable pots 2 to 4 weeks before transplanting, keeping soil temperature around 70 to 85 degrees Fahrenheit. Use biodegradable containers so you can plant them directly into the ground without disturbing roots.
Transplant seedlings when soil temperature reaches at least 60 degrees Fahrenheit, which typically coincides with 1 to 2 weeks after your average last frost date. Handle seedlings gently to avoid root damage. Plant at the same depth they were growing in their containers, spacing 2 inches apart with 3 inches between rows.
Direct sowing is the recommended method. Wait until 1 to 2 weeks after your average last frost date, when soil temperature has warmed to 70 to 85 degrees Fahrenheit. Plant seeds at a depth of 1/2 to 1 inch. Thin seedlings to 1 to 2 plants per mound when they develop 3 leaves.
Pick fruits when they are young and tender, typically 3 to 4 inches across, which usually occurs 45 to 60 days after sowing. Harvest regularly; young squash have thin, edible skin and tender flesh that sweetens with consistent picking. As fruits mature beyond this size, the skin hardens and the flesh becomes fibrous and less desirable. Use a sharp knife or pruners to cut fruits from the vine rather than twisting them off. Frequent harvesting encourages the plant to continue flowering and producing new fruits throughout the season.
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