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Non-GMO
Easy to Grow
Heirloom

Early White Bush Scallop (White Patty Pan) Summer Squash

Quick Facts:

  • 16th century heirloom variety
  • Round & flattened with scalloped edges
  • Light green, ripening to white
  • High yield under various conditions
  • Great for sauteing, roasting, stuffing

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Quantity: Packet (25 Seeds)

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We ship to all areas of North America including the United States, its territories and outlying islands, and Canada. International orders may incur an additional charge to cover the handling of customs paperwork. Returns are accepted within 30 days of receipt. Full warranty information can be found here.

Early White Bush Scallop (White Patty Pan) Summer Squash Seeds

More about Early White Bush Scallop

Cucurbita pepo

Also known as White Patty Pan, Early White Bush Scallop is a very old heirloom variety of summer squash that dates back to the 16th century.   Highly productive plants produce excellent yields of white scallop squash with smooth, tender interiors. Fruit are initially light green, ripening to white when fully mature.  Early White Scallop is a good yielder under a wide variety of conditions. Its tender, white patty pan squash are great for sauteing, roasting or stuffing.  Harvests begin approximately 55 days after sowing.  Each packet contains a minimum of 25 seeds.

 

Cucurbita pepo

Also known as White Patty Pan, Early White Bush Scallop is a very old heirloom variety of summer squash that dates back to the 16th century.   Highly productive plants produce excellent yields of white scallop squash with smooth, tender interiors. Fruit are initially light green, ripening to white when fully mature.  Early White Scallop is a good yielder under a wide variety of conditions. Its tender, white patty pan squash are great for sauteing, roasting or... read more

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Cucurbita pepo

Also known as White Patty Pan, Early White Bush Scallop is a very old heirloom variety of summer squash that dates back to the 16th century.   Highly productive plants produce excellent yields of white scallop squash with smooth, tender interiors. Fruit are initially light green, ripening to white when fully mature.  Early White Scallop is a good yielder under a wide variety of conditions. Its tender, white patty pan squash are great for sauteing, roasting or stuffing.  Harvests begin approximately 55 days after sowing.  Each packet contains a minimum of 25 seeds.

 

Gardener holding seedlings
person holding seedlings

How to Grow Summer Squash

Summer squash thrives in well-draining, fertile soil with a pH between 6.0 and 7.0. The ideal soil temperature for planting is between 70-95°F (21-35°C), and a soil temperature of at least 60°F (16°C) is needed for seeds to germinate. Summer squash requires full sun exposure, which means at least six to eight hours of direct sunlight per day. To maximize fruit set and yield, it's important to provide consistent moisture to the plant throughout the growing season.

After danger of frost has passed, sow seeds in hills with 4-5 seeds per hill and hills spaced 6ft in all directions.  Germination will occur in 7-14 days.  Once seeds have germinated thin to 3 seedlings per hill.

Not recommended

Insect Pests

Summer squash can be affected by several insect pests, including squash bugs and cucumber beetles. To prevent infestations, it's important to rotate crops and remove and destroy all plant residue at the end of season.

Diseases & Other Problems

Summer squash can be affected by several diseases, including powdery mildew, downy mildew, and bacterial wilt. Other problems that can affect summer squash include blossom end rot, which is caused by calcium deficiency and/or drought, and fruit rot, which is caused by fungal infections. To avoid problems, water deeply but infrequently (once per week), ideally from a drip hose. If watering overhead, water in the morning so that the leaves can dry more quickly. Finally, to ensure proper pollination, grow at least three plants of the same species (most summer squash belong to C. pepo). Male and female flowers of a single vine will often not "nick" with one another.

Summer squash should be harvested when the fruit is small and tender. For crookneck or straight types this is typically when the squash is no more than 6-8 inches long. For scalloped varieties, harvest while the skins are still glossy and are tender enough to be punctured by a fingernail. To harvest, gently twist the fruit from the stem or use pruning shears to cut the stem just above the fruit. Harvesting regularly encourages continued production throughout the growing season. Summer squash can be stored in the refrigerator for up to a week, but it is best to use it as soon as possible since it will quickly lose flavor and texture. Avoid washing squash until ready to use, as excess moisture can cause the fruit to spoil more quickly.

CONSIDERATIONS:

Squash is an outbreeding plant with male and female flowers being borne separately, but on the same plant. Pollination occurs primarily by insects. The different species of squash (C. pepo, C. maxima, C. mixta, C. moshata, C. ficifolia, and C. foetidissima) are generally regarded to be incompatible, although some debate exists about whether hybridization between species can occur. For the average gardener, it is probably safe to produce one variety of each species in a given year, even in close proximity. Multiple varieties of the same species need to be isolated by at least half a mile. Hand-pollination is relatively easy; however, care must be taken to utilize as many plants as possible to ensure that inbreeding depression does not occur.

HARVESTING SEED:

To harvest squash seed, wait until the squash reach full maturity. Allowing a post-harvest curing period may help improve germination but is not necessary. Cut open the squash and scoop out the seeds. Seeds may be washed to remove any pump that remains and dried on a paper towel. Alternatively, our preferred method is to put the seeds and pulp in a bucket and add just enough water to submerge the seeds. Place a plate and weight on top to keep the seeds from floating on top of the water. Allow to ferment for 1-2 days. Stir vigorously or mix with a drill fitted with a paint mixer, add water and allow the seeds to sink to the bottom. Pour off water, pulp, and non-viable (floating) seeds. Repeat until water runs clean.

SEED LONGETIVITY:

Squash seeds remain viable for six years when stored under ideal conditions.

Squash plant

Customer Reviews

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R
Ronald Moyer
Pan squash white

100 percent germination, if these are as good as the ones grown last year we will have lots of meals including this squash. They were very productive.

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