Summer Melody is a colorful blend of four open-pollinated summer squash varieties: Golden Zucchini, Black Beauty, Gray Zucchini and White Bush Scallop. This packet contains 50 non-GMO, heirloom seeds in a mix that brings different colors and shapes to your garden and kitchen.

Enjoy golden-yellow zucchini, dark green Black Beauty fruit, grey-green zucchini and white scalloped squash from one planting mix. The combination gives you more than a single zucchini shape: White Bush Scallop produces flattened, scalloped fruit that can be cut into wedges alongside zucchini rounds. The proportion of each variety and the assortment that grows from any packet can vary.

Harvest young for tender skin and fine-textured flesh. The elongated zucchini types are generally best picked around 6 to 8 inches long, while scallop squash should be gathered small and tender rather than judged by the same length. Use the mixture in roasted vegetable platters, skillet sides and grilled summer meals, cutting different shapes into similar-sized pieces for even cooking.

Allow approximately 50 to 65 days as a general planning estimate, with actual timing varying among the varieties and with local conditions. Check plants often once fruiting begins, because summer squash grows quickly. Regular picking helps maintain eating quality and supports continued harvests when weather, pollination and care are favorable.

Germination Rate: 85%. Test Date: 4/26. WILL.

Texas Minimum Germination Rate: 75%

Why Choose Summer Melody?

• Four-variety blend: Golden Zucchini, Black Beauty, Gray Zucchini and White Bush Scallop provide a varied summer squash selection.
• Different colors and shapes: Combine yellow and green zucchini with white scalloped squash for colorful meals.
• Tender young harvest: Pick each type while small for the best texture rather than letting all fruit reach a single uniform size.
• Kitchen versatility: Mild summer squash works well with garlic, herbs, tomatoes and a wide range of savory ingredients.
• Open-pollinated varieties: Gardeners interested in seed saving should isolate compatible squash appropriately; nearby varieties can cross-pollinate.
• One convenient packet: Explore several summer squash types without expecting equal quantities of each variety.

Planting Tips for Success

• Planting time: Sow after frost danger has passed and soil has warmed. Plan later plantings only where sufficient warm-season growing time remains.
• Sunlight: Choose full sun for vigorous growth and fruit production.
• Soil: Use fertile, well-drained soil and incorporate finished compost as appropriate.
• Sowing: Follow packet directions for depth and spacing. Keep the seedbed evenly moist during establishment.
• Spacing: Give mature foliage generous room for airflow and harvesting access. Thin crowded seedlings rather than relying on one tight spacing for every plant.
• Watering: Water consistently during flowering and fruit growth without leaving soil waterlogged.
• Fertilizing: Follow soil-test or fertilizer-label guidance and avoid excessive nitrogen.
• Support: Allow room for plants to grow without assuming every squash in the blend will climb a trellis.
• Pollination: Encourage pollinating insects with a diverse garden and avoid unnecessary insecticide use during bloom.
• Harvest: Check frequently, picking elongated zucchini around 6 to 8 inches and scallop squash small and tender. Cut fruit from plants with a clean knife or pruners.
• Plant checks: Inspect stems and leaves regularly and follow local guidance for pests or disease.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Roasted: Cut zucchini into rounds or half-moons and scallop squash into similar-sized wedges. Roast in a single layer for lightly browned edges.
• Sautéed: Cook young pieces quickly with garlic and herbs until just tender.
• Grilled: Use slices or wedges large enough to handle easily, brush lightly with oil and grill until tender.
• Fresh: Thinly slice washed young squash for salads or vegetable plates.
• Soups and stir-fries: Add pieces at a stage that lets them cook through without becoming overly soft.

Order Summer Melody Seeds Today

Grow 50 heirloom seeds for a colorful blend of zucchini and white scallop squash in your summer kitchen garden.

Nutritional Information

Variety-specific nutritional values for this four-variety blend have not been verified. Nutrition varies with the types and proportions prepared. Culinary references apply to harvested squash, not planting seeds.

Important Disclosures

• Mix Disclaimer: Variety proportions, fruit color, shape, size, yield and timing vary. A packet does not guarantee equal numbers or harvests of all four types.
• Seed Storage: Keep seeds cool, dry and dark, protected from moisture and heat.
• Planting Zones: Follow local frost dates and warm-season growing guidance. Germination test results do not guarantee identical performance in every garden.
• Food safety: Packet seeds are for planting. Do not eat squash that tastes unusually bitter.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Recipe: Garlic-Herb Roasted Summer Melody Squash

Showcase the mixture's colors and shapes in a simple roasted side dish. Use harvested squash, not packet seeds. Serves 4. Prep: 15 minutes. Cook: 20 to 25 minutes.

Ingredients

• 1½ pounds young mixed Summer Melody squash, using whichever types your garden provides
• 2 tablespoons olive oil, divided
• 2 garlic cloves, finely minced
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• ½ teaspoon dried oregano
• 1 tablespoon chopped fresh parsley
• 1 tablespoon fresh lemon juice
• Lemon wedges, for serving

Directions

1. Heat the oven to 425°F. Wash and dry squash. Trim ends and stems. Cut zucchini into rounds or half-moons approximately ½ inch thick and scallop squash into wedges of comparable thickness.
2. Toss with 1½ tablespoons olive oil, salt, pepper and oregano. Spread in a single layer on a rimmed baking sheet, using two pans if needed.
3. Roast for 12 to 15 minutes, then turn the pieces. Mix garlic with the remaining ½ tablespoon oil and toss gently with the squash.
4. Roast another 5 to 10 minutes, until tender and lightly browned. Check smaller pieces early and avoid burning the garlic.
5. Toss with parsley and lemon juice, then serve warm with lemon wedges.

Kitchen tip: Different shapes may cook at slightly different rates; remove tender pieces as needed. Refrigerate leftovers within two hours, use within 3 to 4 days and reheat thoroughly.

Growing a Doomsday Garden by David Schulze