Summer squash are normally divided into three groups: yellow squash, zucchini and patty pan. All originated from the cucumber family, along with gourds and pumpkins. This project deals specifically with yellow squash. Popular varieties include golden crookneck and early straightneck.
After the danger of frost has passed, pick a sunny, well-drained spot in the garden. Use a hoe to form raised mounds spaced at least 24" apart. Mark a pen with tape one inch up from the end to use a planting tool. Use the pen to create three small 1"-deep holes and place one seed in each. Carefully cover the holes with dirt and water. Mark the site with a garden marker.
Place a small amount of compost or 10-10-10 fertilizer around each of the seed groups to provide a jumpstart. When the squash plants form leaves and stems, fertilize once again. Make sure the plants receive at least an inch of water per week.
For the best flavor, harvest squash before they grow too large. For common yellow squash, this is when they reach no more than 2" in diameter and 6" to 8" in length. Cut the squash from the vine with pruning shears to avoid damaging the plant. The more frequently the fruit is harvested the greater the yield.