An Italian Heirloom squash that produce a long cylindrical, dark green zucchinis with light green stripes. Its firm flesh is a cream and light green in color. Attractive on the vine and on the plate. Abundant producer so harvest often at 10 to 12 inches. Harvesting encourages production. Squash flower is also edible and make an attractive garnish.

Sow seed indoors in early Spring and move to the planting area when all chance of frost has passed in your location. Or direct sow outdoors no later than 2 weeks after the last frost at 2 to 3 cm deep. Till the soil and create hills about 12 to 15 inches across and 4-8 inches high at 4ft spacing between hills.

Squash appreciates full sun (6-8 hours per day) nutrient-rich soil, tilled to a depth of 8 to 10 inches. These easy to provide conditions encourages the development of an expansive root system and will increase your harvest.

Mesoamerica Archaeological evidence supports that squash may have been first cultivated from 8,000 to 10,000 years ago

Squash seeds can also be eaten like pumpkin seeds or ground into nut butter. Squash is low in fat and high in vitamin B6, beta carotene and antioxidants.