I chose to grow “Yugoslavian Finger Fruit” winter squash primarily because of its unique shape and the fact that it’s a winter squash that can be eaten like a summer squash. The mature fruits are interesting and store well. The small fruits are tender and seedless and can be sliced up and cooked like a zucchini. The taste isn’t very strong so it goes well with anything.
I started my two finger fruit plants from seed on May 13th, two weeks before the last frost date in my area. I reserved a space measuring approximately 36×36” in my 6” raised bed for two mature plants. On May 27, I transplanted the best few seedlings and then thinned to two plants, about a foot apart, a few weeks later. I’ve been fertilizing every week or two with organic granular fertilizer at the recommended dose. I’ve also been occasionally spraying solutions of milk, neem oil, or Bt spray to address powdery mildew and insects. I’ve removed a few affected leaves but the plants are overall very healthy by the end of July. The squash is spilling out and producing several fruits.
These are perfect because there is no need to peel the skin. It is great roasted or sautéed with oil, salt, and pepper. The texture smoother than other squash. They also look neat sitting in the kitchen and they keep well.
By August 2nd, my squash plants are still producing numerous fruits as the vines are trailing down the garden path. Some of the leaves don’t look amazing. I haven’t been treating them with anything, just removing the affected leaves.