Squash Summer Tatume is a heat-loving heirloom with vigorous, sprawling vines and tender, mild-flavored fruit. Give this summer squash room to grow, then harvest young fruit for quick skillet meals, grilling, roasting, or stuffing. A fresh picking can become a colorful squash, corn, and tomato supper side in minutes. Each packet contains 50 non-GMO heirloom seeds.

Germination Rate: 85%. Test Date: 9/25. WILL.

Texas Minimum Germination Rate: 75%

Why Choose Squash Summer Tatume?

• Warm-Weather Growing: A heat-tolerant choice for gardeners seeking summer squash suited to warm growing conditions, provided plants receive adequate water.
• Vigorous Vines: Sprawling growth makes Tatume a good fit for beds with room to spread or a sturdy support system.
• Tender Young Fruit: Harvest while the skin is tender and the seeds are immature for mild flavor and easy preparation.
• Kitchen Versatility: Use young squash in sautés, grilled dishes, roasting trays, and stuffed-squash meals.
• Heirloom and Open-Pollinated: Grow a traditional non-GMO variety. Saving true-to-type seed requires mature fruit and appropriate isolation from compatible squash varieties.

Planting Tips for Success

• Timing: Direct sow after frost danger has passed and soil has warmed. Adjust planting dates to your local frost-free season.
• Sunlight: Choose full sun with at least 6–8 hours of direct light daily.
• Soil: Prepare fertile, well-drained soil with finished compost. Avoid sites that stay waterlogged.
• Sowing: Plant about 1 inch deep and maintain even moisture during establishment.
• Spacing: Start with 3–4 feet between plants and allow additional space for vines to spread beyond the planting spot. Do not treat Tatume as a compact bush squash.
• Support: Let vines run across a roomy bed or train them onto a sturdy trellis. Guide vines gently and support heavier fruit if grown vertically.
• Watering: Keep soil evenly moist, especially during flowering and fruit development. Water at soil level and mulch around established plants without burying the crown.
• Fertilizing: Follow soil-test recommendations. Avoid excess nitrogen, which can favor foliage over fruit.
• Pollination: Allow pollinators access to open flowers. Early male flowers may appear before female flowers begin setting fruit.
• Pest Care: Monitor regularly for squash vine borers, squash bugs, and leaf disease. Tatume should not be treated as pest-proof or disease-proof.
• Harvesting: Pick young fruit while the skin is easily pierced and the flesh is tender. Check vines frequently and cut stems rather than pulling fruit from the plant.

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

• Sautéed: Cut young squash into even pieces and cook with onion, garlic, and other garden vegetables.
• Grilled: Slice into thick wedges, brush lightly with oil, and grill until tender with light char marks.
• Roasted: Spread pieces in a single layer and roast until tender and lightly browned.
• Stuffed: Hollow larger tender fruit and bake with a cooked grain, vegetable, or protein filling until heated through.
• Soups and Stews: Add pieces toward the end of cooking to soften without becoming mushy.

Order Tatume Summer Squash Seeds Today

Give vigorous Tatume vines room to grow and enjoy tender summer squash in fresh garden meals.

Nutritional Information

• Harvested Fruit, Not Planting Seeds: Food information applies to young squash harvested from the plants, not the contents of this seed packet.
• Serving Context: A practical serving is 1 cup of chopped harvested squash; weight depends on preparation and piece size.
• Variety-Specific Values: A verified Tatume nutrient analysis and % Daily Value breakdown are not available in this listing.
• Preparation Matters: Added oils, sauces, cheese, and fillings change the nutritional content of the finished dish.

No variety-specific nutrient quantities are claimed. Nutrition varies with growing conditions, portion size, and preparation.

Important Disclosures

• Variety Disclaimer: Growth, harvest timing, yield, and flavor vary with climate and care. Heat tolerance does not eliminate water needs, and no pest or disease immunity is guaranteed.
• Seed Storage: Store unused seeds sealed in a cool, dry place away from sunlight, heat, and moisture.
• Planting Zones: Grow as a warm-season annual where the frost-free period allows. Use local frost dates and soil temperatures to time planting.

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

Tatume Squash, Corn, and Tomato Skillet

Use tender harvested Tatume squash for this colorful vegetable side dish. The planting seeds in this packet are not recipe ingredients. Serves 4. Preparation: 15 minutes. Cooking: 15–18 minutes.

Ingredients

• 1 1/2 pounds young Tatume squash, washed and cut into 3/4-inch pieces
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup fresh or frozen corn kernels
• 1 cup diced fresh tomatoes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice, plus lime wedges for serving

Directions

1. Wash the squash and tomatoes under running water. Trim squash ends and remove any damaged areas. Use tender young squash; remove firm seeds if needed.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring, until softened.
3. Add the squash, cumin, salt, and pepper. Cook for 5–6 minutes, stirring occasionally, until the squash begins to soften.
4. Add the garlic and stir for 30 seconds. Stir in the corn and tomatoes, then cook for another 5–6 minutes until the corn is hot and the squash is tender but not mushy. Add a splash of water if the pan becomes dry.
5. Remove from the heat and stir in the cilantro and lime juice. Taste and adjust seasoning.
6. Serve warm with lime wedges, alongside beans, rice, or grilled dishes.

Serving and Storage

Substitute parsley for cilantro if preferred. For a fuller meal, serve with cooked black beans and rice. Refrigerate leftovers within 2 hours in a covered container, use within 3–4 days, and reheat to 165°F before serving.