The first yellow scalloped squash to be developed, Sunburst is early, productive, and a winner of the All America Selections award. Baby squash, 2 to 3" in diameter, can be harvested early on or fruit can be left to mature to a 5 to 6" size. Good yields are produced on bush type plants. The fruit has a delicate buttery flavor.
START SEEDS OUTDOORS
Squash needs full sun, rich fertile soil and warm temperatures. Plant only when spring weather is warm and settled and night temperatures stay above 50°F (10°C). Sow groups of 2 to 3 seeds 1 inch deep and 1 1/2 feet apart in rows 2 feet apart. When several inches tall, thin to 1 strong seedling per group. Or, plant in slightly mounded hills, 2 feet in diameter and 2 feet apart. Sow 5 to 6 seeds 1 inch deep and 4 inches apart in each hill. When seedlings are several inches tall, thin hill-planted seedlings to the 2 strongest plants so they have ample room to grow.
HARVEST AND USE
Harvest scallops when no more than 2 to 3 inches across for best flavor and tenderness. Frequent harvesting keeps plants producing tasty new squashes instead of maturing large, tough and pithy ones. Steam or stir fry the little patty pans and sprinkle with chopped fresh herbs like chives, basil, finely snipped dill or lemon basil. Cook and toss little squashes with freshly ground pepper, butter and grated Parmesan cheese.
Amend soil well before sowing with lots of aged manure or compost. Protect young seedlings from marauding birds by covering with green plastic berry baskets at planting time, removing when plants get crowded. Be sure to thin properly — you will have more productive, disease-free plants if they are given enough room to grow to maturity.
Seeding depth: 1 - 1.5 inches
Germination days: 6 - 12 days
Maturation days: 50 days