Squash - Vermicelli (Cucurbita pepo Vermicelli) Organic Hybrid Spaghetti Winter Squash Vegetable
OK this one is an F1 hybrid! But we loved it so we included in our inventory! This variety is known as Vermicelli squash, and gets its name from the pasta-like strands that come out of it once cooked; it has ivory skin and a semi-bush habit and does well with less space - also will produce more uniform fruit than Vegetable Spaghetti. A highly productive variety that keeps well for 4-6 months.
- Full Sun
- Matures 90 days
- Germination: 7-10 days
- Germination Temperature: Optimum soil temperatures 70-85 F
- Seed Sowing Depth: 1/2 to 1 in deep
- Start seeds indoors 3 to 4 weeks before last frost. Sow 2-3 seeds per cell/pot. Sowing into individual biodegradable peat free pots reduces root damage when transplanting.
- Transplant after last frost, 36-48" apart.
- OR direct sow outdoors after last frost when soil temperature is over 70ºF. Sow a few seeds every 36-48".
- Harvest: Before heavy frost. Determine ripeness when the skin has turned color and becomes dull dry. You will be unable to create a dent when pressing your thumbnail into it. Leave 2 inches of the stem on the squash and manage carefully so there is no damage which can shorten storage life.
- Store and cure for 7-10 days in the sun to harden the rind and increase storage quality. Wipe any debris off skin before storing in a cool dark place with 50-55 F temperatures and 50-65% humidity.
- Tips: Plant in fertile soil, amended with compost or well rotted manure and keep well watered. They benefit from growing on black plastic and by using row covers for weed, insect control, and more rapid growth.
- Seed Count: 20