White Flat Boer

Family: Cucurbitaceae Vegetable

Planting Schedule

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Silky, snow-white pattypans with a gently fluted crown arrive at maturity like small porcelain saucers—tender, mild, and delicately sweet.

Their firm, fine-grained flesh holds its shape beautifully, offering a satisfying bite whether you savor them fresh or roast until lightly golden. White Flat Boer is a standout for gardeners who want abundant, attractive fruit that shines in summer displays and performs reliably from bed to basket for sauces and quick pickling.

Light: Full SunMaturity: 95 DaysHabit: Vine

Botanical illustration of White Flat Boer

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White Flat Boer Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	May 25th	Jun 8th	Sep 11th – Aug 29th
Zone 2b	May 15th	May 29th	Sep 1st – Aug 25th
Zone 3a	May 15th	May 29th	Sep 1st – Sep 1st
Zone 3b	May 19th	Jun 2nd	Sep 5th – Sep 21st
Zone 4a	May 15th	May 29th	Sep 1st – Sep 24th
Zone 4b	May 13th	May 27th	Aug 30th – Sep 27th
Zone 5a	May 8th	May 22nd	Aug 25th – Sep 30th
Zone 5b	May 4th	May 18th	Aug 21st – Oct 5th
Zone 6a	May 1st	May 15th	Aug 18th – Oct 10th
Zone 6b	Apr 25th	May 9th	Aug 12th – Oct 16th
Zone 7a	Apr 20th	May 4th	Aug 7th – Oct 20th
Zone 7b	Apr 10th	Apr 24th	Jul 28th – Oct 28th
Zone 8a	Apr 1st	Apr 15th	Jul 19th – Nov 5th
Zone 8b	Mar 23rd	Apr 6th	Jul 10th – Nov 12th
Zone 9a	Mar 6th	Mar 20th	Jun 23rd – Nov 26th
Zone 9b	Feb 9th	Feb 23rd	May 29th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	95
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	65
Min Night Temp (°F)	55
Harden Off (days)	10

Culinary Notes

Chef's Note

White Flat Boer pattypans are mild and sweet with flesh that stays composed—perfect for high-heat cooking where you want browning without mush. Think crisp pickles or lightly charred rounds: they hold their shape, take on lemon-vinegar brightness, and make an elegant little platter without tasting “too squash-y.”

Best Uses

quick pickling for crisp, fluted rounds
roasting or sautéing until the flat edges brown and caramelize
light summer sautés with herbs and lemon to keep the sweetness clean
thin-slice skillet cooking for bite-sized, shape-holding pieces

Flavor Profile

mild, delicately sweet flavor fine-grained, firm flesh with a tender bite silky skin that roasts up lightly golden at the edges

Kitchen Pairings

lemon garlic fresh dill olive oil white wine vinegar parmesan

Frequently Asked Questions

What pest or disease problem is most common on Cucurbita pepo (white flat boer), and how do I treat it?

Powdery mildew often shows up on Cucurbita pepo as a white, powdery coating on leaves during warm, humid spells. Remove the most heavily infected leaves early, then improve airflow by training plants to sprawl less and spacing them adequately; avoid wetting foliage when watering. If it keeps spreading, use a labeled sulfur-based fungicide or potassium bicarbonate at the first signs and repeat according to the product label.

How often should I water Cucurbita pepo during the main growing phase, and what soil moisture target should I maintain?

During active vine and fruit growth, keep soil evenly moist but not soggy—aim for about 1–1.5 inches (2.5–4 cm) of water per week, adjusting for heat and rainfall. Water deeply at the base when the top 1–2 inches (2.5–5 cm) of soil dry out, because Cucurbita pepo roots struggle in waterlogged conditions. Reduce watering slightly once fruits are sizing up to avoid split or watery fruit.

How can I tell when Cucurbita pepo (white flat boer) is ready to harvest?

Harvest at about 95 days when the rind has turned fully hard and the surface color looks mature (for white types, a creamy white rather than pale/greenish). The stem should start to dry and the fruit should feel heavy for its size; press the rind with a fingernail—if it resists denting, it’s ready. Cut the fruit with a bit of stem attached and cure it warm and dry for better keeping quality.