Squash - Well Worth the Effort

We always left squash in the garden as late in the fall as we could, to get the best growth possible.

While preparing for bed one night, we heard on the radio that a severe frost was expected. So we raced out to the field, using the headlights of our pickup trucks to light our way. We ran through the rows, searching for ripe squash, trying to save as much fruit as we could.

We actually managed to save most of the squash, despite stumbling over each other in the dark. Although it was fun, I generally recommend more conventional harvesting methods.

My grandchildren Kathryn and Michael never need to be forced to help us harvest squash. They love to scavenge under the leaves to discover the fruit hidden beneath—like a treasure hunt. Perhaps the many different shapes and colours of squash are what they find so appealing.

Ready to Harvest

Summer squash should be harvested when it's young and tender, since it tends to lose its rich flavour at maturity. Harvest summer squash regularly to keep the vines producing; I often harvest twice a week. Summer squash doesn't keep well, so eat it as soon as you harvest it.

It's easy to tell when winter squash is ready: if you can't piece the skin with a fingernail, it's time to pick the fruit. You can also harvest it when all the vines have died, or after the first light frost. Cut the vines with a butcher knife, leaving some stem on the fruit. (Without some stem, the fruit won't keep and will quickly rot.)

Winter squash can be stored on a shelf in a cool, dry place, but it should never be stored in an unheated garage or on a cement floor: storing squash here will lead to rot.

Be careful when cutting the tough-skinned winter squashes. Ted uses a cleaver to open squash, since we once broke a knife trying to cut one! After you get to the delicious inner flesh, though, you'll be glad you made the effort. I cook squash by steaming it between two layers of tin foil on a cookie sheet in the oven—it's a lovely treat. Our family eats a lot of squash—we feel it's a vastly underrated vegetable. Ted and I will even eat the skin, if it's been prepared properly. 


Zucchini is a summer squash that's finally getting its due. I say bravo! It's about time! Pick zucchini when it's small, young, and tender—it's at its best when it's no more than 20 cm long. When you can pierce the skin easily with your nail, you've got a nice, ripe zucchini.

Commercial growers harvest their zucchini every other day, since this vegetable becomes oversized and inedible quicker than any other. The best size for zucchini is about the same as a small sliving cucumer. In fact, at the wholesale level, zucchini pices plunge as the fruit gets larger—to the point where it beomes completely unsaleable. 

My daughter-in-law Valerie likes to cut zucchini lengthwise, into long, thin strips. She adds cheddar, salt and pepper, and a sprinkling of chopped green onions, heats it in the oven, and serves. It's a simple and tasty treat that she says "even men can make."

-Lois Hole, I'll Never Marry a Farmer