Maturity 55 days. High yields of bright yellow squash with narrow curved neck. Very tender and flavorful. Excellent fried, steamed, or baked. Best harvested when 6"" long. One of the most productive squash which keeps producing all summer long. Suitable for home garden and market growers. Summer squash variety.
In Texas, it's best to plant crookneck squash after the last frost in spring. Aim for late February to April, depending on your specific region within Texas.
Crookneck squash needs plenty of sunlight. Choose a location that receives at least 6 to 8 hours of direct sunlight daily.
Work the soil about 8-12 inches deep and mix in a generous amount of compost or aged manure to improve fertility and drainage. Crookneck squash prefers well-drained soil with a pH between 6.0 and 6.8.
Plant the seeds directly in the ground, sowing them 1 inch deep. Space the seeds about 18 to 24 inches apart in rows that are 3 to 4 feet apart. You can also plant seeds in mounds or hills, sowing 2-3 seeds per mound and spacing the mounds about 4 feet apart.
After planting, water the seeds thoroughly. Keep the soil consistently moist but not waterlogged. Once the plants are established, water deeply once a week, more frequently during extremely hot or dry periods.
When seedlings are a few inches tall, thin them out, leaving the strongest plant in each group or mound.
Apply a layer of organic mulch around the plants to retain moisture and suppress weeds. Use a balanced fertilizer a few weeks after planting and again when the flowers begin to form.
Keep an eye out for common pests like squash bugs and cucumber beetles. Use floating row covers to protect young plants and remove any pests by hand if possible. Practice crop rotation to prevent disease buildup in the soil.
Crookneck squash is usually ready to harvest 50 to 65 days after planting. Pick the squash when they are young and tender, about 4 to 6 inches long, for the best flavor and texture. Harvest regularly to encourage continuous production.