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How to Grow Squash at Home

How to grow squash,Companion Planting with squash,

How to Grow Squash at Home

  • Squash are easy to grow at home.
  • Plant 4-6 seed on little hills that have been well composted.
  • Thin them out when they germinate so that only 3 plants remain.
  • Seed is grown in situ, meaning they are not transplanted.
  • Keep the squash seeds moist but not saturated.
  • Make sure there is enough space for them to spread their vines.
  • One squash plant needs at least 6.5 feet (2 meters) in each direction.
  • They thrive in full sun.
  • They take about 90 days to reach maturity.
  • Squash beetles and squash vine borers can attack your squash.
  • You can use an organic mixture to keep these pests away.
    (Free recipe to make Organic Spray To Rid of Pests)
  • Avoid planting other squash varieties nearby.
  • The nasturtium has insect repellent properties and is good to have growing close by.
  • Nasturtiums create natural mulch around the squash

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Companion Planting with Squash

    Companions (do well together)
  • Companion planting with squash do well with nasturtiums, corn and peas.

Tips on Harvesting Organic Squash

  • Squash can be stored for up to six months when kept away from direct light.
  • Keep the temperature constant at about 10 -15C / 50-60F.
  • They can even be peeled, skinned and kept frozen till required.
  • Keep all seeds as they can be roasted and eaten as a snack.
  • You will know when they are ready to harvest when their skin turns hard.
  • Cut each one carefully from the vine leaving the stem attached with a sharp knife. If you remove the stem or if they have nicks or bruises the vegetable will not keep well.
  • You can steam, boil, bake, roast, sautee and make soup from squash.
  • The seed can be hollowed out to fill the empty space with sweet or savory ingredients and bake them.

Recipe to Cook Organic Squash

Squash soup
  • 1 peeled and diced Acorn Squash
  • 1 onion
  • 2tsp chicken or mushroom stock
  • 2 cups water
  • 2-3 sprigs parsley chopped
  • 125ml cream (traditional) or 125ml nutrowhip (modern)(optional)
  • salt and pepper
  • cayenne pepper
  • oil for frying

  • Chop the onion and fry it in a little oil till it starts to brown.
  • Add the cubed squash, stock, water, cayenne, salt and pepper.
  • Boil for 30 -40 minutes until the squash is soft.
  • Remove from the heat.
  • Blend the soup until it is smooth.
  • Add the cream or nutrowhip and parsley.
  • Serve with freshly baked bread.

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These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.

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