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- Summer squash should be harvested before the skin is allowed to toughen and seeds
harden. The typical harvest size for long varieties is 6" - 8" and 1" - 4" in diameter for
patty pan squash.
- Summer squash can be used fresh, frozen, or canned.
- Winter squash is harvested like pumpkins, which is a few weeks before the first heavy
frost. Typically fruits are cut from vine and allowed to cure for a few weeks before
storing in a frost free area.
- If mold appears during storage on winter squash wipe away with an oily cloth. Use
food safe oils only.
- Winter squash normally keeps for up to four months.
- Winter squash can also be used right away, canned, or frozen.
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