When I lived in a milder summer-dry climate, I grew Benning's Green Tint summer squash and it was a favorite.
Here, in the scorching-hot summer-dry climate, I've tried to grow it two years and it didn't do well either time. This year it died before producing anything.
Does it not like scorching hot summers? Should I just give up and grow the squash varieties that do well here?

Wonder if you could grow it in the fall. Scalloped squash works better here in the fall than spring. September direct seeded for November/December harvest

karstopography wrote: ↑Sun Sep 01, 2024 7:38 pm Wonder if you could grow it in the fall. Scalloped squash works better here in the fall than spring. September direct seeded for November/December harvest

I might try that! But we can get the first frost in November.

habitat-gardener wrote: ↑Sun Sep 01, 2024 7:53 pm

karstopography wrote: ↑Sun Sep 01, 2024 7:38 pm Wonder if you could grow it in the fall. Scalloped squash works better here in the fall than spring. September direct seeded for November/December harvest

I might try that! But we can get the first frost in November.

I found scalloped squash handled cool weather pretty well. Frost would be a deal breaker, though.

I’ve tried it at least 3 times here in N. Florida and nada.

Benning's is a favorite here. I sow it after my lettuce is done. It's usually about 55 days from seed to harvest. I sowed some this year in early August and it started blooming yesterday. I get frost in October and still expect to get some to the table before that, so I would definitely give it a try for a fall harvest there.

I have never grown any patty pan squash, but might give it a try. Other than the unique shape, what are the benefits as opposed to just growing zucchini? Similar cooking recipes? Are they firmer fleshed? Available in bush form as opposed to long vines?

ddsack wrote: ↑Mon Sep 02, 2024 9:43 am I have never grown any patty pan squash, but might give it a try. Other than the unique shape, what are the benefits as opposed to just growing zucchini? Similar cooking recipes? Are they firmer fleshed? Available in bush form as opposed to long vines?

Early white scallop squash is a bush version. To my tastes, nothing compares to a good yellow summer squash on flavor and texture. Zucchini is a distant second to yellow squash, just an opinion. Scalloped squash is less sweet and much more firm than yellow squash even after cooking and a bit nutty/starchy. I feel like the scalloped squash can handle cooler weather better than zucchini and yellow squash and scalloped squash are overall hardy plants, with some possible partial resistance, not complete, to SVB.

I crave and desire yellow squash, I like zucchini in some dishes, and patty pan is slightly better than okay, but not anything super fantastic. Not a terrible vegetable, but not something that’s a must grow type. Again, just an opinion.

Zucchini is a distant second to yellow squash, just an opinion.

Are you referring to any particular variety? I have grown 2 old Italian kinds and boy, were they nice compared to the usual type. But I have grown yellow and scalloped squashes and they were very nice as well.