Crookneck Summer Squash Seeds For Planting (Cucurbita pepo)

Description

Thought to be one of the oldest summer squash varieties, crookneck squash (Cucurbita pepo) may even predate Columbus in North America. Journals show that Thomas Jefferson got what historians believe were crookneck seeds from Timothy Matlock in 1807. These plants add color and flavor to your summer garden.

Crookneck Characteristics

This fast-growing and prolific squash grows to about 2 feet tall and 3 feet wide, and produces lemon-yellow fruit with a slight bend in the neck in about 53 days. The squash has edible skin and seeds, with a mild buttery and nutty flavor.

Crookneck squash, like its squash family members, deliver a nutritional punch for only 36 calories per cup of cooked squash. They provide Vitamins C, K, and B6, along with potassium and manganese. Rich in carotenoids, they also bring lutein to the party, which promotes healthy eyes and helps prevent plaque build-up in the arteries.

Crookneck Growing Care

Harvest your crookneck squash when they reach 5 to 6 inches in length, or leave them to dry on the vine to a warty, orange gourd-like product that looks great in decorating. For optimal storage after harvest, leave about 1/2 to 1 inch of the stem on the fruit, then store them in a loose plastic bag in the refrigerator's crisper drawer.

Because the plants may be vulnerable to squash bugs, squash vine borers, and cucumber beetles, you may want to grow them under floating row covers. Watch for blossom end rot and powdery mildew, as well.

Crookneck Cooking

Go simple and steam your crooknecks with a little nutmeg, or grate them into fritters, salads, pancakes, or quick breads. Cut them into thin strips and replace the carb-heavy noodles in your favorite lasagna or other pasta dishes or add them to ratatouille. You can also stuff them with grains, meats, or cheeses, or you can try these recipes.

Summer Squash Casserole

Slice four crookneck squashes into 1/2-inch slices and saute them in butter with a thinly sliced onion. While the squash and onion gets to the fork-tender stage, mix 1 cup mayonnaise, two eggs, 1 tablespoon flour, 2 teaspoons sugar and 1/2 teaspoon salt. Add the squash, onion, and 10 ounces grated sharp Cheddar cheese. Bake at 350 degrees until the casserole is set. In a skillet, toast 1/3 cup breadcrumbs in 1 tablespoon butter before sprinkling them on the top of the casserole. Make this dish colorful by mixing crookneck and zucchini squash and adding a bit of grated carrot.

Summer Squash Puffs

Cut four crookneck squashes into chunks and boil them until tender, about 8 minutes. Drain the water and mash the squash before mixing 2 cups squash with a grated onion and two lightly beaten eggs. In a separate bowl, whisk together 2/3 cup flour, 2/3 cup dry corn muffin mix, 2 teaspoons baking powder, and 3/4 teaspoon salt. Stir the wet ingredients into the dry, and then drop the batter by tablespoons into oil heated to 365 degrees, until they are golden brown.