Origin & Story
Multipik was developed in the 1980s by the Joseph Harris Seed Company in Rochester, New York, and it became an instant hit with commercial growers across the South. The reason was a single gene that changed the economics of summer squash farming. Harris breeders introduced what's known as the "precocious yellow gene" — a genetic trait that makes the fruit turn bright, uniform yellow early in development, from the stem end all the way to the tip. But that gene does double duty: it also masks the visible symptoms of Cucumber Mosaic Virus and Watermelon Mosaic Virus, two devastating pathogens that turn yellow squash an unsellable mottled green. When you plant Multipik, you harvest yellow squash. Period.
That reliability made Multipik the workhorse of Southern farmers' markets for decades. Maturing in just 50 days, the variety starts producing early and keeps going as long as you keep picking — the name "Multipik" is literal. It's a pick-and-fruit-again variety, meaning every harvest stimulates the plant to set more fruit. Growers can select baby squash for premium market presentation or let them size up for standard sales, all from the same planting. The bright yellow color, thin skin, and consistent shape have made it a recognizable staple at produce stands from Oklahoma to Florida.
Flavor & Texture
Yellow straightneck squash has a flavor profile distinct from its green zucchini cousin — milder, with subtle notes of black pepper and nuts, and a slightly buttery quality that emerges when cooked. Multipik's thin, waxy skin is tender enough to eat but has a pleasant, almost silky texture that distinguishes it from the firmer skin of a zucchini. Inside, the cream-colored flesh is delicate and moist, with a finer grain than most summer squash.
The magic happens with heat. Sauteeing Multipik in butter brings out a gentle sweetness and deepens that nutty, peppery undertone. Roasting at high heat caramelizes the natural sugars and concentrates the flavor into something richer than you'd expect from a summer squash. The key is harvesting young — at five to six inches, the flesh is at peak tenderness, the seeds are nonexistent, and the skin is so thin it practically melts into the dish. Let them grow too large and you lose that delicacy, trading it for a waterier, seedier squash that's merely adequate.
In the Kitchen
Multipik is the squash behind the Southern classic: sliced rounds sauteeed with sweet onions in butter until everything goes soft and golden, seasoned with nothing more than salt and black pepper. It's simple cooking, and it works because the squash has enough flavor to carry the dish. For a slightly more refined take, roast Multipik halves cut-side down at 425 degrees until the edges caramelize, then finish with a drizzle of good olive oil and a scattering of fresh thyme.
The thin skin and tender flesh make Multipik ideal for quick cooking methods. It grills beautifully — slice into lengthwise planks, brush with oil, and cook over medium-high heat for two minutes per side. Layer it into a summer lasagna with ricotta, fresh basil, and ripe tomatoes. Bread rounds in seasoned cornmeal and shallow-fry them for classic Southern fried squash — the thin skin crisps perfectly while the interior stays creamy. For raw preparations, shave young Multipik into thin ribbons for a summer carpaccio with lemon vinaigrette, shaved Pecorino, and cracked black pepper. And don't overlook squash soup: simmer Multipik with onions and a little chicken stock, puree until smooth, and finish with a swirl of cream. The natural buttery quality of the squash makes the soup taste richer than the ingredient list suggests.
