Eight ball, or round zucchini, have the same mild taste as classic green zucchini, with a different shape. These short, fat veggies are ideal for stuffing, and can be used the same way you'd use classic zucchini.

A summer squash suitable for cooking. Yellow Crookneck squash is thin-skinned, yet sturdy making them ideal for use in both raw and cooked applications.

The Yellow Crookneck squash has a medium squash size and smooth, delicate yellow skin. Its flesh is dense, pale yellow and layered with soft, edible seeds. As its name suggests its shape is curved along its slim neck and widens at the base of the squash. For best flavor and texture Yellow Crookneck squash should be harvested at five to six inches or less in length. Its flavor is mild and buttery with nuances of black pepper and nuts, similar to that of zucchini. If allowed to fully mature and dry on the vine it will harden and take on an orange hue, its skin additionally will become increasingly warted with lumps, bumps and lineations.

The Yellow Crookneck squash is a summer squash variety that has long been a staple crop in the Americas. Crooknecks are recorded as grown by the Arikara tribe near the head of the Missouri River in 1818 and by the Cooper Family of Camden New Jersey in the early 1800’s. Though they may have been grown before that time there is little solid documentation of the Yellow Crookneck prior to 1807. There is however mention of “horn” shaped squash in “A New Voyage to Carolina” written in 1709 that may reference a crookneck type. Additionally, in Francis Higginson’s “New England Plantation” written in 1630 there is mention of “pumpions and cowcumbers” which also could be a reference to early summer crookneck types.

Crookneck type squashes are believed to be one of the oldest varieties of summer squash and documentation of them dates back to Colonial America. In 1807 Thomas Jefferson received seeds for what is believed to be the Yellow Crookneck squash from Philadelphia Quaker, Timothy Matlock. In Thomas Jefferson’s Garden Book it is documented that Matlock received the seeds from the Cooper family who for nearly a hundred years had preserved the heirloom squash in New Jersey. While many types of squash made their way to Europe via explorers returning home from the New World the Crookneck types would not appear in Europe until the early 19th century. Yellow Crookneck squash is an easy to grow variety and thrives in full sun, warm weather and with fertile, well-drained soil. Squashes vary from vine to bush types, Yellow Crookneck is an open bush type which allows for easier harvests of this prolific fruiter.

Runner: no Fruit: round Fruit Size: 20/23 cm Epidermis: Pale green to yellow at full maturity Growth: 40 days Usage: all uses of zucchini Storage: to be consumed before maturity Description / information
Zucchini round fruit green-white epidermis becoming yellow at full maturity. Taste of hazelnut. Native of India.

The Baker Creek Trial Garden was extremely impressed by how quickly the small bush-type plants started to flower and produce loads of yummy squash. In taste tests in the Baker Creek restaurant, guests overwhelmingly appreciated the nutty rich flavor of this summer squash that is a hit in India. It produces loads of round-baseball-size fruits that are great to use as you would any zucchini. A really amazing vegetable and so easy to grow. 40 days.

The shape, size and color of a lemon, it grows great here, with huge yields and the best resistance to insects I have seen in a summer squash. Very tasty, great fried! A favorite, this is a superb market variety and very attractive. Our most popular summer squash. 55 days.

Ronde de Nice or Nice Round.
Also known as Tondo Chiaro di Nizza. Very old variety originally from the south of France. Usually it is consumed young, as a courgette, often filled thanks to its round shape. At maturity the weight ranges from 600 grams to 1.5 kg and the epidermis turns to an intense yellow color. The plant has bushy growth and is very productive. Pumpkins are kept for a few months.
Fruit: bright green, round; Size (D): 20 cm; Flesh; bright yellow; Usage-Recommendation: Frying/Grill, Steam, Salad/Dip, Microwave Storage time: ++ Weight: 2.0 kg Maturity: 45 days

Known by a multitude of names including pattypan, cymling, scalloped, custard, or sunburst squash, they range in color from white to green to yellow and size from one to several inches in diameter. Smaller squashes are the most tender, with a delicate, buttery or olive oil-like flavor.

Pattypan squash come in a variety of shades of green, yellow, and a mixture of the two, and all have scalloped edges. They're slightly more dense and have a little more crunch than other varieties of summer squash. Use them in a salad, slice them for a quick sauté, or you can even stuff the larger ones. They may be sliced, cubed, shredded and cooked or served raw like any other summer squash.

Varieties:

White Patisson
This type of pumpkins were cultivated by Native Americans in pre-Columbian times. The oldest representation of these pumpkins is dated 1591 (in the work "Plantarum Seu Stirpium Icones"). The current variety was obtained from an intersection in France in 1850. The beautiful fruits in the shape of a star, can be consumed as young as zucchini, and they taste like an artichoke. Pumpkins are preserved very well and can be dried.

Yellow Patisson,
Orange Patisson,
Patisson Panache
This type of pumpkins were grown by North American natives. The current variety was obtained from an intersection in France in 1850. Young fruits are consumed as if they were courgettes.
Gagat Patisson
Gagat Pattypan in French.

Yugoslavian Green Fingers

Patisson vert panache de blanc
Ancient variety, cultivated by the natives of the natives of the American east coast; his first representation dates back to a painting of 1591. Those currently available derive from an intersection obtained in France in the mid-1800s. Young fruits are consumed as courgettes, at maturity they are used for decoration.

Russian variety.

Pretty, striped Rondini. Piccolo F1 is a pretty nice addition to Eight Ball F1 and Floridor. These striped fruits can be harvested early when they reach maximum 8 cm (3 in) in diameter. Also called Poquito. Poquito grows on spineless bush-habit plants, so it saves space and simplifies harvest. Days To Maturity: 40

A must in Mexican cuisine, and also popular in certain parts of Texas. This old heirloom is picked small and used like zucchini, but these are so much better than standard supermarket zucchini! Round to slightly elongated, flavorful fruits are green in color; vigorous vining plants are fairly resistant to disease. 65 days.

You'll find yellow squash in two varieties: straight neck (pictured) and crook neck, which curves at the neck as its name implies. Both varieties have fatter bottoms and taper towards the neck. They have smooth to slightly bumpy, thin skin, and creamy white flesh with larger seeds than many other varieties of summer squash. When picked young, yellow squash are nice eaten raw, and can also be cooked into both sweet and savory applications.

Zephyr squash is a hybrid between yellow crook neck, delicata, and yellow acorn squash. It has firm flesh and a long, cylindrical pale yellow body that's slightly tapered at the neck, with a distinct bottom portion that can vary in hue from pale to deep green. Use this squash just as you would the other varieties.