Pumpkins are plentiful in Virginia. According to the latest U.S. Census of Agriculture, 401 farms are growing pumpkins on 726 acres in 2022. While peak winter squash season is upon us, several varieties of summer squash are still available at local farm stands and farmers markets through October.

These seasonal squashes come in a variety of shapes, colors, and sizes. The three main types of summer squash are yellow, zucchini, and white pattypan squash.

Much of Virginia was placed under drought warnings in June by the Virginia Department of Environmental Quality and the Virginia Drought Monitoring Task Force. As of August 13, the Big Sandy region of southwest Virginia was still under drought warnings, but drought warnings were lifted in other affected areas, with the exception of the Shenandoah region following excessive rainfall from Hurricane Debby.

Local farmer James Smith was able to alleviate drought problems through fertilization – the practice of adding water and fertilizer to crops through an irrigation system.

“The zucchini have been incredible. The pumpkins are a little slower growing, but we’ve had good results,” he said. “I’ve been able to produce enough to store myself.”

In addition to supplying commercial customers, Smith sells his pumpkins at the Powhatan Village Farmers Market on Thursdays and at the Farmville and Forest farmers markets on Saturdays.

“If I can keep these plants alive through successive plantings, I can get through until the first frost – maybe early October,” he explained.

Cindy Weatherly of Cindy’s Produce in Virginia Beach typically harvests her zucchini and yellow straightneck squash through October—if “Mother Nature cooperates.” Customers can purchase her summer squash, along with butternut, acorn and delicata squash, at the farm’s roadside stand.

Weatherly loves experimenting with recipes and sharing them with customers, and when it comes to preparing summer squash, it depends on her mood.

“Yellow squash goes with onions and bacon. Some days you add potatoes, and other days you add it to a pan with a little cheese in between.”

Summer squashes are harvested long before they reach their full size and are often enjoyed raw, lightly steamed or roasted.

“I like them best when they’re chopped and fried in a pan with some bacon,” Smith said.

His customers quarter, bread and fry zucchini with cheese, and other customers prefer zucchini boats, which are halved squash filled with a mixture of breadcrumbs and cheese. Smith’s Farm also sells homemade zucchini bread.

To find summer squash near you, visit the Virginia Grown website at vdacs.virginia.gov.