PROLIFIC YELLOW STRAIGHTNECK

Straightneck Squash: History and Characteristics

• Origin Harry Paris explains that Straightneck squash is the result of a cross between growers of the crookneck and acorn groups. This development led to the creation of more uniform varieties adapted to the needs of gardeners. Among these varieties, Yellow Straightneck was first introduced in 1938 by Ferry Morse, one of the oldest seed companies in the United States.

• Early Prolific Straightneck La Early Prolific Straightneck has become an iconic American squash variety. It is particularly prized for its early yield and its ability to produce abundant fruit. Native to the United States, this squash has quickly established itself as a favorite choice among gardeners and farmers due to its high adaptability and reliable growth.

• Characteristics and Popularity This squash, with its beautiful yellow color, is an integral part of the summer squash family. It is known for its distinctive shape and delicate flavor, making it a great addition to many dishes. Gardeners appreciate not only its taste, but also its ability to grow in a variety of soil types and climatic conditions.

Early Prolific Straightneck received the All-America Selections award in 1938, a guarantee of quality that highlights its superior characteristics and growing popularity in vegetable gardens across North America.

• The Straightneck squash, and in particular the Early Prolific Straightneck, represents a great success story in the world of horticulture. Thanks to its history of careful hybridization and reputation for productivity, it continues to be a gardener’s favorite, bringing to the table flavor and texture enjoyed in many summer dishes. Its place in vegetable gardens testifies to its enduring importance in North American culinary culture.

• Contains essential vitamins like A, C and K, supporting eye health, immune system and blood clotting. Antioxidants:
• Rich in beta-carotene and lutein, it helps fight oxidative stress and protect cells from damage.

• Source of fiber, it promotes healthy digestion and contributes to intestinal regularity.

• Composed of 90% water, it helps maintain good hydration, particularly in summer . Low in Calories:
• With approximately 20 kcal per 100 g, it is ideal for light diets.

• Contains compounds that can help reduce inflammation in the body.

Traditional Recipes with Straightneck Squash

• 1. Roasted Straightneck Squash Ingredients:

2 Straightneck squash, cut into slices 2 tablespoons olive oil Salt and pepper Herbs de Provence (optional) Preparation: Preheat the oven to 200°C (400 °F). Arrange the squash slices on a baking sheet. Drizzle with olive oil, salt and pepper. Add herbs if desired. Roast for 20-25 minutes, until golden and tender.

• 2. Straightneck Squash Gratin Ingredients:

1 Straightneck squash, peeled and diced 1 onion, chopped 200 ml crème fraîche 100 g grated cheese (cheddar or gruyere) Salt, pepper and nutmeg Preparation: Preheat oven at 180°C (350°F). In a saucepan, sauté the onion until soft. Add the diced squash and cook for a few minutes. In a gratin dish, mix the squash, cream, cheese, salt, pepper and nutmeg. Bake for 30 minutes, until the top is golden brown.

• 3. Straightneck Squash Soup Ingredients:

1 Straightneck squash, cut into pieces 1 onion, chopped 2 cloves of garlic, minced 1 liter of vegetable stock 200 ml of cream (optional) Salt and pepper Preparation: In a large saucepan, sauté the onion and garlic until golden. Add the squash pieces and the broth. Let simmer until the squash is tender. Blend the soup until smooth. Stir in cream if desired, and season with salt and pepper. Dessert Recipes

• 1. Straightneck Squash Cake Ingredients:

1 cup straightneck squash puree 1/2 cup vegetable oil 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups flour 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt Preparation: Preheat the oven to 180°C (350°F). In a large bowl, combine the squash puree, oil, sugar, eggs and vanilla. In another bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Add the dry ingredients to the wet ingredients until the mixture is smooth. Pour into a greased mold and bake for 30-35 minutes. Check for doneness with a toothpick.

• 2. Straightneck Squash Pie Ingredients:

1 pie crust 2 cups straightneck squash puree 3/4 cup sugar 2 eggs 1 teaspoon cinnamon 1/2 teaspoon ginger 1/ 4 teaspoon nutmeg 1/2 cup milk Preparation: Preheat the oven to 220°C (425°F). Spread the pie crust in a mold and prick the bottom with a fork. In a bowl, mix the squash puree, sugar, eggs, spices and milk until smooth. Pour the mixture onto the dough and bake for 15 minutes. Reduce the temperature to 180°C (350°F) and continue cooking for 30-35 minutes, until the filling is firm.

• 3. Straightneck Squash Muffins Ingredients:

1 cup straightneck squash puree 1/2 cup sugar 1/4 cup honey 1/3 cup oil 2 eggs 1 1/2 cup flour 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt Preparation: Preheat the oven to 180°C (350°F). Grease a muffin pan. In a bowl, mix the squash puree, sugar, honey, oil and eggs. In another bowl, combine the flour, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients. Fill the muffin tins two-thirds full and bake for 20-25 minutes. Straightneck squash can add a mild flavor and chewy texture to your desserts. Try these recipes to discover delicious ways to incorporate this squash into your sweet treats. It offers a multitude of health benefits, making it an excellent choice for a balanced diet.

They are mature at twelve to fourteen inches long, but are tender and succulent when five to six inches long. Produces 6 to 8 pale yellow, club-shaped summer squashes per plant. You won’t need to grow many of these plants as they are quite prolific producers, unless you have a lot of friends and family who enjoy Yellow Straight Neck Squash. Sow squash in the garden 2 weeks after the last average frost date in spring, i.e. around the end of April and beginning of May. To get a head start on the season, sow the squash indoors about 3 weeks before transplanting it into the garden. Plan all your planting so that the squashes are harvested before the first fall frosts. Finally, don’t worry if you forget some and they become huge, you will be able to use them during the winter season, if you store them well 🙂 Our seeds are vigorous, open-pollinated and adapted to the climate Quebecois

• Species: Cucurbita pepo
• Sowing: Early April (under shelter, outdoor greenhouse) or early late April and early May indoors, I advise you to take small compostable pots
• Seeds: 2 seeds per pot, at the beginning of May and place the plants in the ground at the end of May at the beginning of June. The compostable pots will be ready to plant directly in the ground at the beginning of June
• Sowing depth: 2cm
• Germination time: 5-13 days
• Soil: Slightly acidic, humus-rich, loose, cool and well drained
• Location: Requires very warm and heavy cultivation of sun
• Spacing between plants: 70-80cm
• Height at maturity: 50-80 cm
• Maturity: 50-80 days | Productive
• Seed per envelope: +/- 25 Our seeds are guaranteed for the year of their purchase