BUCKINGHAM—While summer is almost over, there’s still plenty of time to enjoy the season’s bounty of Virginia-grown squash.

Squash is plentiful in Virginia, with 401 farms growing squash on 726 acres in 2022, according to the most recent U.S. Census of Agriculture. While peak season for winter squash is right around the corner, several varieties of summer squash still are available at local farm stands and farmers markets through October.

These seasonal squash come in a variety of shapes, colors and sizes. The three main types of summer squash are yellow, zucchini and white patty pan.

James Smith of Stonefield Farms in Buckingham County began harvesting his zucchini and yellow crookneck squash in late June despite weather-driven setbacks.

“Squash and zucchini are probably what we did the best with this year,” Smith said. “It’s been up and down—too little rain; too much rain; all of the above.”

A majority of Virginia was placed under a drought watch in June by the Virginia Department of Environmental Quality and the Virginia Drought Monitoring Task Force. As of Aug. 13, the Big Sandy region in Southwest Virginia remained under a drought watch, but drought warnings have been lifted in other affected areas except the Shenandoah region following excessive rain from Hurricane Debby.

Smith was able to mitigate drought challenges through fertigation—the process of applying water and fertilizer to crops through an irrigation system.

“The zucchinis were incredible. The squash are a little slower-growing, but we’ve had good results,” he said. “I’ve been able to produce enough to put away ourselves.”
Next to supplying a commercial customer, Smith sells his squash at the Powhatan Village Farmers Market on Thursdays, and Farmville and Forest farmers markets on Saturdays.

“If I can keep these plants alive with succession planting, I’ll go all the way through the first frost—maybe early October,” he explained.

Cindy Weatherly of Cindy’s Produce in Virginia Beach usually harvests her zucchini and yellow straightneck squash through October—if “Mother Nature cooperates.” Customers can purchase her summer squash along with butternut, acorn and delicata squash at the farm’s roadside stand.

Weatherly enjoys experimenting with recipes and sharing them with customers. When it comes to preparing summer squash, it depends on her mood.

“For yellow squash, you’ve got to have it with onions and bacon. Some days it gets potatoes with it, and some days it goes in a pan with some cheese in there somewhere.”
Harvested well before they reach their mature size, summer squash is often enjoyed raw, lightly steamed or stir-fried.

“I like them best when they’re chopped up and fried in a pan with some bacon,” Smith said.

His customers quarter, batter and deep fry zucchini with cheese, and other customers favor zucchini boats, which are made with halved squashes stuffed with a breadcrumb and cheese mixture. Smith’s farm also sells homemade zucchini bread.

To find summer squash near you, visit the Virginia Grown website at vdacs.virginia.gov.

Media: Contact Smith at 804-441-0694 or Weatherly at 757-427-2346.