Organic Heirloom Open Pollinated
No Pesticides No Herbicides No Fungicides No Synthetic Fertilizers
Latin Name: Curcurbita pepo
Days to Maturity: 50
Description:A smallish heat resistant zucchini squash that possesses a delicious flavor, Grey Zucchini has been a favorite of vegetable gardeners since the 1950's. Tends to produce a high yield of zucchini squash in the 6 inch range. Plant Grey Zucchini seeds just about anywhere, but this variety tends to thrive in the arid parts of the southwestern US and Mexico.
Zucchinis contain useful amounts of folate (24 mcg/100 g), potassium
(280 mg/100 g) and vitamin A (384 IU [115 mcg]/100 g). Zucchinis are
also an excellent source of vitamin C. Dark green zucchini also have
some beta carotene and all types provide small quantities of minerals.
Skin colours range from almost black, dark green, pale green, pale green
with grey, and yellow. The darker the squash, the more the nutrients.
In the diverse family of squash are true nutritional powerhouses,
encompassing a wide array of forms, flavors, colorations, and culinary
applications. Squash are rich in the carotenoids necessary for vitamin A
production and boast a wide complement of amino acids. While starchy,
most of the carbohydrates in the fruit come from special
polysaccharides, pectins, which have exhibited strong antioxidant,
anti-inflammatory, and anti-diabetic, insulin-regulating properties.
Summer squash are a typically prolific garden classic.
With their high water content (more than 95 percent), zucchini squashes
are very low in calories. There are only 13 calories in a half-cup of
raw zucchini, with a slight increase to 18 calories in the same quantity
cooked. Definitely wash your zucchini but don't peel because most of
the nutrients are in the skin.
| 1 Packet
| 1 Ounce
| 1/4 Pound
| 1/2 Pound
| 1 Pound
| 5 Pounds
CULTURE: Squash and pumpkins prefer good fertile soil and
plenty of sunshine. Start indoors or in a greenhouse 3-4 weeks prior to
your last frost. Sow in a 3 inch Peat or Cow Pot for direct
transplanting. For best results transplant prior to the second set of
true leaves. Plant the entire Peat or Cow Pot with no part of the pot
exposed to the air. Work 1/2 cup of our complete fertilizer into the
soil around each plant. For direct sowing, plant after your last frost
and when the soil has warmed to at least 60°F. Sow with 3-4 feet between
bush varieties, and 4-5 feet between vining varieties. Distance between
rows: 6-10 feet. Squash need just-barely-damp soil to germinate. Too
much moisture causes the seed to rot. All squash are monoecious (bearing
separate male and female flowers on the same plant), and require bee
and insect activity for successful pollination. Poor fruit set is often
the result of poor pollination.
INSECTS/PESTS: The major insect pests are the spotted and striped
cucumber beetles, vine borers and squash bugs. Use row covers and/or
apply Pyrethrin to reduce and control damage. Butternut varieties have a
solid stem and are resistant to vine borer damage.
DISEASES: Squash are susceptible to a number of fungal, bacterial, and
viral diseases that vary between regions. Your local county extension
agent can help you pinpoint your particular problem.
HARVEST: Pick baby summer squash as well as the more mature ones. In
general, summer squash are most tender and flavorful when very young.
Winter squash are best left on the vine until fully mature. It should
require quite a bit of pressure before your fingernail pierces through
the rind into the flesh. For the best sugar content, cut the stem an
inch or so from the body after the first light frost, and if the weather
is dry, let them cure in the field. If temperatures drop below 25°F,
bring your harvest inside and store in a cool dry location.
SEED SPECS: Minimum germination standard: 75%. Usual seed life: 3-4
years. Days to maturity: from date of direct seeding; if transplanting,
subtract 10 days.
KEY TO DISEASE RESISTANCE
CMV Cucumber Mosaic Virus
PRSV Papaya Ringspot Virus Type W
WMV2 Watermelon Mosaic Virus
ZYMV Zucchini Yellow Mosaic Virus