Harvest in 55 days. Zucchini is one vegetable that just won’t quit! Dark green, shiny fruits with tender skin are very versatile in the kitchen. Can be steamed, sautéed, added to soups, omelets, and breads, made into relish and eaten raw in salads or with dip. This highly productive bush type plant takes up little garden space. Zucchini that “get away from you” and become very large are great for relish! Seed was first sold through the catalog of the Jerome B. Rice Seed Company in 1932.
~ planting ~
When to sow outside: RECOMMENDED. 2 to 4 weeks after average last frost and when soil temperatures have risen above 60° F. When to start inside: Not recommended except in very short season climates, 2 to 4 weeks before average last frost. Sow in individual pulp pots that can be planted directly in the ground.
~ harvesting ~
For optimum flavor and quality, harvest at 3" long for “baby” zucchini, and 6" - 8" for all other uses. If allowed to grow 10" - 12" or so, the flesh can be used for breads, but the tough seeds must be discarded.
