Bettinger's Greenhouse

Butternut

Vines can grow several feet, so consider using trellises or ground covers to promote airflow. Prune excess foliage to improve light penetration and circulation. For pest and disease management, watch out for squash bugs, vine borers, and cucumber beetles, as well as powdery mildew, downy mildew, and anthracnose. Prevent issues by rotating crops, monitoring regularly, and using organic controls like neem oil or companion planting with marigolds. Harvest 110–120 days after planting, when the skin is firm, the size is full, and the “tail” curls. Cure for 1–2 weeks in a warm, dry place before storing long‑term.

Offered in flats of 48 plants per 8-pack and 3” square, 18 per tray.

Yellow Summer

Bush varieties can be grown directly in the ground or trained vertically on stakes or cages to save space and improve airflow. Keep 2–3 inches between fruits for easy picking and to help prevent disease. For best quality, harvest when small and tender—6–8 inches long for elongated types or about 2 inches in diameter for round types. Pick daily or every other day, as oversized fruit drains energy from the plant and reduces yield. Use a sharp knife and wear gloves to avoid prickly stems. Watch for pests like squash bugs, vine borers, and cucumber beetles; use floating row covers early, then remove them for pollination. Rotate crops yearly and avoid planting squash in the same spot two years in a row.

Offered in flats of 48 plants per 8 pack and 3” square 18 per tray.

Yellow Summer Gold Bar

Keep soil consistently moist (1–2 inches per week) and water deeply at the base in the early morning to prevent fungal problems. Apply 2–3 inches of mulch to help retain moisture and regulate soil temperature. Use a balanced fertilizer every 2–3 weeks during vegetative growth, and maintain soil temperatures between 70 and 80°F for optimal germination. Yellow summer squash typically matures in 45–65 days, with fruit 6–8 inches long; harvest when small and tender for the best texture. Each plant can yield 5–10 pounds per week, and planting a second variety nearby improves pollination. Watch for pests like aphids and squash bugs, avoid waterlogging, ensure good air circulation, and rotate crops annually to reduce soil‑borne diseases. This hybrid variety reaches maturity in about 55 days.

Offered in flats of 48 plants per 8-pack and 3” square 18 per tray.

Zucchnini

Plant zucchini 24–36 inches apart in rows 3–4 feet wide to allow airflow and reduce disease risk. For vertical growing, space plants closer—about 12 inches apart—using trellises or cages to keep fruit off the ground. Planting in hills or raised rows improves drainage and warms roots for better growth. Zucchini needs about 1 inch of water weekly, applied deeply at the base to avoid wet leaves. Mulch with straw, shredded leaves, or compost to retain moisture, suppress weeds, and keep soil cool. Feed plants with balanced fertilizer every 2–3 weeks during fruiting, using organic options like compost tea, blood meal, or fish emulsion. Pollination is key—flowers have male and female blooms, so encourage bees or hand-pollinate with a cotton swab if needed. Prune lower leaves for airflow, remove dead weeds, thin seedlings to the strongest plant per hole, and trellis or cage large plants to prevent rot. Harvest fruits at 6–8 inches for best flavor, picking regularly to keep production going. Succession planting every 2–3 weeks ensures a steady supply all season. With the right variety, fertile soil, sunlight, water, spacing, pollination, and pest control, you can enjoy a plentiful zucchini harvest.

Offered in flats of 48 plants per 8 pack and 3” square 18 per tray.

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