Spaghetti - Squash
A dark orange coloured spaghetti squash, slightly sweet, low in calories and rich in provitamin A. Fruits average 900 g. when cooked for 11 minutes the orange flesh breaks apart into spaghetti noodles.
20-22 x 15
CULTURAL PRACTICES: Squash are a warm-season crop that needs temperatures of 18 to 27⁰ C. You can start them indoors 3 to 4 weeks before transplanting. Transplant only when there no longer is a risk of frost. SOIL: Use a warm, fertile and well-drained soil. SPACING: Place each seed about 2.5 cm deep in hills that are 1.5 to 2 meters apart. Later thin to 2 or 3 of the best plants. GROWING TIPS: In cool areas, protect young plants with cloches or floating row covers. Add mulch after planting. Trailing types may be grown up on strong supports. Plants need plenty of water. To conserve moisture work organic matter into soil. Plant in full sun. HARVEST (summer): Pick the fruit when the blossom end has fallen off the end of the fruit. HARVEST (winter): Must be entirely ripe and the shell quite hard. HARVEST (zucchini): Cut the zucchini when they are 10 cm long, with a short stalk. Handle the fruit carefully to avoid bruising them. Regular harvesting will encourage the production of more fruit.
beet, borage, bean, marjoram, mint, corn, oregano, radish
cabbage, potato, tomato
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