Humble. Quiet. Steadfast squash. Often overlooked as a mere staple of the dinner table, green squash, or zucchini as it’s frequently called, is truly an unsung hero. No one knows this better than the farmers at Wilson Produce. Baked, grilled, diced, julienned, pureed, charred, in breads, pastas or soups, squash is so versatile it’s a wonder not every cook keeps some in their kitchen at all times.

How We Grow Them:

Wilson Produce squash is grown in open fields of sandy or clay loam soil.  They take 30 days from seed to flower and another 25 days from flower to fruit.   We grow them in three stages: from mid September to early November, from October to early December, and from early November to March.  Each squash is picked and packed by hand.


Recipes that use Squash

zucchini pancakes 

Perfect pancakes for brunch!


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squash soup 

Try it with fresh cilantro or mint

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