Last week, we began sowing our cucurbits—cucumbers, mixed varieties of zucchinis, and winter squash aplenty, (including the famous jack-o-lantern pumpkins!)—in the propagation house.
That is to say, the season is truly ON. Cucurbits are quick to grow and very susceptible to becoming root-bound in their cells. This means there is a short window for transplanting them once they have sized up. Being especially susceptible to frost damage, we need to wait until the danger of a cold snap is over. So once May arrives, it’s a scramble to get 30,000+ plants seeded and transplanted with enough time for them to grow to maturity before the first frosts of the fall.
Cucurbits should be a staple in your boxes from July, when the first zucchini will probably ripen, on through the fall and even into the winter (winter squash will store well for quite a while). Of course, everything is dependent on how the season shakes out! But if you’re eager to dream about zucchini pasta and butternut squash curry, now might be an okay time to start.
We’re capturing interesting moments this season and sharing them here to help you learn where your food comes from. Follow Story of a Season on our blog or on Instagram with #storyofaseason.
This story was originally published as part of our CSA newsletter, the Eater’s Digest. Interested in joining our CSA? Learn more about becoming a member.