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Product Number: 346

SUNBURST SCALLOP SUMMER SQUASH (F1 hybrid 50 days)

3

Germ 7-10 days
Brilliant yellow color, crunchy texture, buttery flavor, and high productivity are all first rate. Designated as an AAS in 1985, Sunburst is the standard scallop-edge dish-shaped squash. Plant has a compact, open habit bush. For optimum tenderness and flavor, we recommend picking the squash young, when it is 2-3” in diameter. 20 seeds

PLANTING:

Indoors- Plant in individual biodegradable peat/cowpots 1/2”-1” deep, 3-4 weeks before last frost with soil temperature 70 degrees. Transplant 36” apart after last frost without disturbing the roots

Outdoors- 1/2”-1” deep after last frost, in warm soil at least 70 degrees. Sow a few seeds per space/hill with 24-36”.

Harvest- Check and harvest a few times a week. Cut or kindly twist off fruit, starting at a 3-4”.

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. Fertilize on a regular basis by watering with compost tea. Sow every few weeks for a continuous supply.

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RR
06/14/2018
Rainie Robinson
North Carolina

Prolific plants

I sowed the seeds directly in my garden early spring and am harvesting daily now. These plants seem heartier than any other summer squash that I've tried. The stalk is nice and thick with prolific flowers and squash. The vine borers aren't interested in them like they are my yellow crookneck squash which was demolished. The fruit is beautiful and delicious. I've gotten a lot of complements on them. Thank you!

G
05/01/2018
GF
San Diego, CA

Summer Squash Heaven

This is one of my favorites. The taste is buttery - try it steamed with a bit of dill. The yield is always prolific and dependable. You just can't miss.

V
01/02/2018
Valerie

Delightful!

We planted these 4 years ago and loved them. Will get more this year. Our favorite recipe was boil, cool, scoop out interior, add herbs and cheese and brad crumbs, reshuffle and bake till hot. Made a lot and froze. So good!

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