Time to start keeping an eye out on your squash! Make sure to pick them when they are about 6″ to 8″ long… any longer and they just won’t have the flavor that you want!
Summer squash is better when it is small, as the squash loses flavor and becomes tough and flavorless as it grows larger. Once the rind of summer squash is so hard it can’t be scratched with a fingernail, the squash is past its prime and is best discarded or added to the compost pile. Summer squash is at its best when small — about 6 to 8 inches for zucchini and slightly smaller for yellow crookneck. Scalloped squash such as patty pan is tender when the squash is just beginning to turn a creamy white color and measures less than 4 inches in diameter.
Check the plants often and harvest three to four times per week, as squash develops soon after the appearance of blooms. To harvest summer squash, use a knife or pruners to cut the squash from the plant, along with a short length of stem. Wear gloves, as the vines of some types of squash are slightly prickly.