![]() ![]() Higher humidity, up to 70%, can lengthen storage. ![]() Store at 50˚F, 50% relative humidity, with air exchange for best storage. (If in danger of frost, harvest all fruit.) Handle fruit gently to prevent damage. Harvest twice as fruit ripen for optimal yield and quality. It’s ready to pick when the rind darkens and the green lines around the stem recede. The 898 reaches maximum sweetness when allowed to stay on the vine. For fruit rots (anthracnose, scab, fusarium), bacterial wilt, and viruses such as cucumber mosaic virus, maintain good air circulation and schedule watering to allow plants to dry fully. Use best management practices such as crop rotation and removal of crop debris post-harvest to deter insect population growth. Pyrethrin, spinosad, soaps, row cover, or Blue Hubbard trap crops help prevent damage. Insect Pests: Cucumber beetles, squash bugs, and aphids. Transplant outdoors after last frost, when soil temperatures reach at least 70˚F. Mature Balmoral squash plants can reach a height of 2 to 3 feet, about 70 days after sowing. It bears huge attractive flowers and scalloped white squash. This compact summer squash is a fast-growing bush that grows up to 2 feet wide instead of sprawling over the garden. Move transplants outdoors to harden off gradually for 3-5 days, protecting seedlings from wind, strong sun, hard rain and cold. The Balmoral squash is a pattypan variety. Optimal temperature for germination is 70-90˚F. Start seeds indoors 2-3 weeks before last frost. Sow 1-2 seeds every 24” thin to one plant every 24”. Sow seeds ½” deep after last frost, when soil temperatures reach at least 70˚F. Remove covers at flowering to ensure pollination and fruit set. Row Covers: Cover young plants to increase early growth and protect from insect pests. Soil Requirements: Fertile, well-drained soils. Fruit: 5-6" long mini butternuts 0.5-1 lbs. Please let us know how it grows at Our Honeypatch seeds were produced in NY. This trial variety invites chefs, growers and eaters to share feedback from the field and kitchen. The Honeypatch squash is the delicious result: a longer-storing, single-serving butternut packed with flavor and beta carotene. Noticing that the Honeynut’s thin skin caused it to go downhill in storage after November, he continued to tinker, selecting for outstanding flavor along the way. But Mazourek never sees varieties as finished. Robinson and Molly Jahn, at Cornell University. That conversation helped to launch a little squash called the Honeynut, developed by Mazourek and his predecessors, Richard W. For Dan, it was the discovery of a new kind of recipe-one that begins with the seed. For Michael, it launched a new conversation around breeding for flavor. It’s been almost ten years since chef Dan Barber stood in the kitchen with vegetable breeder Michael Mazourek and asked him to build a better butternut squash. There are many different types and varieties of squash, but they’re broadly classified as either winter or summer squashes. ![]()
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