Dirani Summer Squash Seeds

Level 2 Montana Master Gardener here, I'm laughing at the lady in AZ saying her seasons are short. I live in Montana where I consider gardening a sport. This is a wonderful variety of seed and very easy to germinate and prolific! Be sure to plant some to celebrate National Sneak Some Zucchini onto Your Neighbor's Porch Day on August 8!

Epic, if you see this it'd be great to add a field for the reviewers zone, it really helps me when I'm reading reviews to try new varieties.

This was a very prolific plant and grew really easily and well. My only issue was the spikes on the plant that irritated and made my skin itch when harvesting. If you grow this, I recommend gloves and long sleeves to avoid touching the spikes.

My favorite summer squash is this cousa type, which is often sold as "Mexican grey squash" in grocery stores. I'm in Orange County, CA, and I've also grown this same squash in the Phoenix area, where I used to live. I have three of these plants growing -- they were slow to germinate due to a wet and overcast spring. But, they are producing like gangbusters!! Yes, this squash has tender skin, but for those of us growing it for cooking and flavor, that's ideal. I've even used a mandoline and made a raw summer squash salad with herbs, red onion, and a vinaigrette. Perfect! The skin stays tender and edible even when the squash gets big. In my pic, that large one is over 4.5 lbs and the skin was still tender. This squash is also less susceptible to powdery mildew, which has about killed the yellow straight-neck squash growing next to it. I'll definitely be growing this again.

I grew one of these squash in addition to Cube of Butter last year in the community garden. It did wonderfully! The leaves were really attractive with their silver mottling, and the squash were easy to spot and pick before they got massive. Note I said massive and not big. They seem to double in size practically overnight. The skin does mark up easily after harvesting but because it's so thin it's tender and delicious cooked. The flavor and texture was excellent, and the thin skins meant it grated well for baked goods in addition to grilling and baked dishes where it was sliced in rounds. The only complaint if any was that between this and my other squash I could hardly keep up with the production. I finally let a couple of the squash grow to maturity and halt production as my freezer (and my palate) couldn't take any more squash on the menu. I didn't have any trouble with disease or insects other than fighting a little bit of powdery mildew very late in the season that spread from my pumpkins. But it resisted a very long time and I hadn't been proactively treating it. I saved seeds from the squash I let grow to full size and am looking forward to planting (one!) again this year and passing them along to fellow community garden folks as well.