Squash—both summer and winter varieties—are a staple garden crop, being versatile, nutritious, and prolific.
Summer and winter quashes can be used in a wide range of recipes--in pies, casseroles, even fruit cocktails.
PHOTO: AL CLAYTON
Zucchini and Butternut squashes are old favorites, but consider trying a more unusual variety, like chayote.
KAY HOLMES STAFFORD
Summer squash, like the pattypan, are harvested while still young and tender, from 50 to 70 days. Winter squash, like the Hubbard and acorn, are meant to be harvested when fully mature, around 75 to 120 days.