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Start seeds indoors or directly in the garden. Plant cucumber, muskmelon, and watermelon seeds 1 to 2 inches deep. Plant squash and pumpkins 2 to 3 inches deep. Set transplants in the garden so that the top of their rootball is even with the surrounding garden soil. Space transplants or thin seedlings as follows: Cucumbers and muskmelons--12 inches apart, or 24 to 36 inches apart if planted in hills. Pumpkins and vining squash--36 to 40 inches apart. Bush squash and watermelon--24 to 36 inches apart.
Any good garden soil high in organic matter. pH 5.5 to 8.0.
At planting time, use 2 pounds of 10-10-10 fertilizer per 50-foot row, or 1 to 2 tablespoons per plant. Side-dress when the runners are 12 to 18 inches long and again when the first fruit have set.
How much: Apply enough water at each irrigation to wet the soil 1 to 1½ feet deep.
How often: Water when the soil 2 inches deep is barely moist.
When netting becomes pronounced and skin color turns yellow-tan; stem should separate or slip easily from the fruit.
Pumpkins and gourds: After the vines die in the fall but before a hard frost.
Summer squash: Continuous picking ensures a steady supply. Zucchini and crook-neck: 1½ to 2 inches in diameter. Bush scallop: 3 to 4 inches.
Watermelon: When the spot where the melon touches the ground turns from white to creamy yellow. Green skin is dull, not shiny; the melon makes a dull thud when hit with the palm of the hand.
Winter squash: After the vines die in the fall, but before a hard frost; when your fingernail doesn't scratch the hardened skin.
Most cucurbits are used soon after havesting. Cool in refrigerator until use. Winter squash and pumpkins can be stored over the winter. Pick only mature fruit, and cure them at temperatures between 80° and 85°F for 10 days. Then move the squash or pumpkins to a well-ventilated place with temperatures between 50° and 60°F. Store in a single layer; they rot easily if stored in piles.
