Heirloom squash from Mexico can be eaten young as a summer squash or mature as a winter squash. Often found in the markets of Mexico as calabacita, this is a staple of Mexican cooking. Round to slightly oval fruit are light green when young and ripen to a mottled deep green and eventually golden yellow when mature. We love them about the size of a baseball. They are more flavourful than most summer squash and the firm flesh holds up well on the grill. Vigorous vines also bear heavy crops of edible flowers that are delicious stuffed with garlic and ricotta cheese and fried. Give these vines some room as they can reach 3-4 m. We often trellis them.
Days to Maturity: 45 days as summer squash, 85-95 days as a winter squash