Black Beauty Zucchini Squash is from the 1930s this early, glossy black green fruits have very tender, firm creamy white flesh with an excellent flavor. Most tender and flavorful under 8".
Very early and productive, excellent freezer variety. Strong vines produce continual yields to keep you and your neighbors happy.
Squash seeds dislike cold soil. It's better to wait until the soil is warm to plant the seeds.
Also, squash and melons don't like to have their roots disturbed, so when thinning out seedlings in hills, cut the stems of those you want to remove, rather than pulling them out.
True to the description, we harvested the first fruit 61 days after sowing. Excellent, steady production through a few early touches of frost. We grew this out in our test garden and harvested at various stages of maturity. At 6-8 inches this is a delicious, typical zucchini. However, this squash surprised us because the flavor and texture improved as we allowed the fruits to grow beyond 20 and even 30 inches. The flesh became yellow with a texture similar to spaghetti squash. Cooked on the grill at a neighborhood barbeque the slabs of squash were snatched up faster than the meat. People kept coming back for more, exclaiming that it was the best zucchini they had ever tasted. We agree. We harvested about 200 pounds of squash per bush and have dried much of it for winter soups. When reconstituted in the soup, the flavor is rich and delicious. Conditions: northern Nevada high desert, USDA zone 5, organic production on hugelbed/swale with 1/2 inch composted goat manure top dressing and daily overhead watering.
Black Beauty squash is my favorite squash bar none. The flavor is superb any way you want to eat it. I like to let mine get at least 20 inches long before picking them but whether you pick them small or huge they stay sweet and delicious. It is also the easiest squash to grow and a very reliable producer year in and year out. I love patty pan and delicata squash as well but Black Beauty is the only squash I grow every year.