A summer squash borne on dwarf bush vines, and yield a plentiful supply throughout the summer. Fruits are cylindrical, long, smooth, dark-green black, flesh greenish white at eating stage and of good flavor. Culture: Requires very rich soil as squash is a voracious feeder. Sow 6–8 seeds in groups (hills) 3’–4’ (90–120 cm) apart. Thin to 2–3 plants per group. Water regularly from time of flowering until fruits ripen. Harvest: 50–60 days, yield is very good, keep plants picked which promotes more fruit. Best when picked young. Suggestions: Cook with tomato and onions or by itself smothered in tomato sauce. Can be used to make Zucchini Bread.