EASYPICK GOLD II
Product Description:
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Customer Reviews
I don't know if all the plants are like this but the leaves are so gorgeous. I'm growing it hydroponically and can't wait for my first squash!
Best gold zuke I've grown! Keep it!
While this germinated well, I can not get it to stop getting blossom end rot. I am growing it in a fabric pot and bottom water. I amended the substrate with gypsum. It gets fed every two weeks per fertilizer instructions.
Those that do not have BER have no flavor, and the end attached to the vine has really tough skin while the blossom end remains tender. I am picking them when they turn a deep yellow-orange like the photo.
This is my first time growing zucchini and I opeted for a parthenocarpic variety to increase my chances of success. I don't have much success despite my research and suggested amendments.
Any suggestions on what else I can do to make this better? There's still. Lot of summer left and I want some zukes. ☹️
BER is typically due to a calcium deficiency in the soil. This deficiency occurs more frequently in hot, dry weather or when rapid growth takes place when excess nitrogen is available in the soil or other factors. Both issues cause the plant to draw extra water and nutrients to the leaves, starving the fruit of nutrients. Periods of excessive heavy rainfall can also cause available calcium to leach out of the root zone making it impossible for the plant to take up calcium; root damage can also reduce the amount of calcium the plant is able to take up. On the other hand, inconsistent irrigation may result in a decreased ability for the plant to absorb available calcium in the soil. It sounds like you’ve tried quite a few things already, but here are our recommendations for trying to manage/control blossom end rot:
• Ensure you use watering methods that allow for consistent and even watering. Utilize methods to maintain soil moisture, such as a thick layer of organic mulch.
• Avoid over-fertilizing, especially with nitrogen.
• When possible, plant resistant varieties or choose varieties that require less calcium.
• Finally, use caution when cultivating to avoid root damage.
Note: It is possible to avoid a problem with BER before it even starts. A soil test should be done to determine if there is enough available calcium in the soil, and if the soil pH is in the proper range (6.2-7.0). It is recommended to have your soil tested annually before you plant for the season and after any amendments have been added to the soil. If the result of your soil test shows lower than desired numbers, agricultural lime can be added to the soil to increase the amount of available calcium.
As always, our products are backed by our full guarantee. We want you, our customers, to be 100% satisfied with the seed, plants and supplies that you purchase from us. If anything you buy from Territorial proves to be unsatisfactory, we will either replace the item (if available) or refund the purchase price, whichever you prefer (for up to 1 year from purchase). You can also reach out to us for any further troubleshooting! Contact our customer service (Monday-Friday 8AM-5PM Pacific Time) at either 800-626-0866 or info@territorialseed.com
| Soil Temp for Germ | 65–85°F |
| Seed Depth | 1–1 ½" |
| Seed Spacing | 3–4/hill |
| Days to Emergence | 5–10 |
| Thin Plants to | 1–2/hill |
| Row Spacing | 3–6' |
| Fertilizer Needs | Medium |
| Minimum Germination | 75% |
| Seeds per Gram | See below |
| Seed Life | 3–4 years |
Cucurbita spp. In the diverse family of squash are true nutritional powerhouses, encompassing a wide array of forms, flavors, colorations, and culinary applications. Squash are rich in the carotenoids necessary for vitamin A production and boast a wide complement of amino acids. While starchy, most of the carbohydrates in the fruit come from special polysaccharides, pectins, which have exhibited strong antioxidant, anti-inflammatory, and anti-diabetic, insulin-regulating properties.
Days to maturity are from date of direct seeding.
Culture
• Fertile, well-drained soil gives best results
• Squash is a warm season crop, so avoid planting too early; raised beds and plastic mulch help keep roots warm
• Squash are monoecious (bearing separate male and female flowers on the same plant) and require insect pollination
• Poor fruit set is often the result of inadequate pollination; plant bee attractant flowers
Direct Sowing
• Plant after frost danger when soil warms to 65°F
• Work in shovelful of compost and 1/2 cup TSC's Complete fertilizer into hill
• Keep soil evenly moist but not wet as too much moisture causes seed to rot
• Bush varieties: sow 3-4 feet apart
• Vining varieties: sow 4-6 feet apart
Transplanting
• Start indoors 3-4 weeks prior to anticipated transplant date in 4 inch pots
• Work in shovelful of compost and 1/2 cup TSC's Complete fertilizer into hill
• Transplant carefully as to not disturb roots
Insects & Diseases
• Common insects: Spotted and striped cucumber beetles, vine borers and squash bugs
• Insect control: Row covers and/or apply Pyrethrin
• Moschata species are resistant to vine borer
• Common diseases: See chart below; diseases vary by region
• Disease prevention: 3-4 year crop rotation, and fungicide applications
Harvest & Storage
• Summer squash: Harvest regularly when fruits are young to keep plants productive
• Winter squash: Leave on vine until fully mature, rinds should be firm
• When winter squash is mature cut stem leaving 2-4 inches remaining, gently wash in sanitizing solution; 10 parts water to 1 part bleach
• For best results move winter squash to a warm dry area 80-90°F to cure; see each type (below) for curing requirements
• Store winter squash at 50-60°F with 50-75% relative humidity and good air circulation
Curing Requirements
• Acorn: Curing not required; Stores 2-3 months
• Buttercup: Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months
• Butternut: Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months
• Delicata: Curing not required; Stores 2-3 months
• Hubbard: Cure 10-14 days; Store 1-2 months for best flavor; Will keep 4-6 months
• Kabocha: Cure 10–14 days; Store 1–2 months for best flavor; Will keep 4–6 months
• Mini-Hubbard: Curing not required; Stores 2-3 months
• Spaghetti: Curing not required; Stores 2-3 months
Approximate seeds per gram
• Acorn, Butternut, & Delicata: 9-16
• Buttercup & Hubbard: 3-7
• Green, Gray Summer: 7–9
• Kabocha: 5–7
• Patty Pan: 7-10
• Romanesco: 4–5
• Spaghetti: 4-7
• Yellow Summer: 7-15
• Zucchini: 5-8
KEY TO SQUASH DISEASE RESISTANCE AND TOLERANCE
HR indicates high resistance.
IR indicates intermediate resistance.
CMV | Cucumber Mosaic Virus
PM | Powdery Mildew
PRV | Papaya Ringspot Virus
SLCV | Squash Leaf Curl Virus
WMV* | Watermelon Mosaic Virus
ZYMV | Zucchini Yellow Mosaic Virus
* Numbers indicate specific disease race.