Delicatas ripening already??? Oh yeah... Texas. I assume when you say "tan color" you mean tan with green stripes. The fingernail test is a good indication. I might also like the stem to be hard, dry and woody. Another thing to look for is some solid orange coloration along the ground contact side of the squash. I've found Delicatas to be quite delectable directly after harvest, unlike other winter squashes that are better after storage. If you have squashes that seem ready, I would harvest one and cook it and eat it and see how it goes. The rest can stay in the field and you can harvest and eat them as you need. They only need to be harvested when frost approaches or they're under some other threat like being eaten by armadillos. If the vines are completely dead and withered, you might as well harvest them.

Ok thanks. I've grown them on a wire fence so I can't tell able it ground color but yes with green stripes. I've cooked one and it was very good, I just want them to be the best I can get them. I just bought Amy Goldmans book on squash and planning more to grow for my fall garden. Yes, in Texas they are ripening quickly in the heat! The vines are still green and the stems are still green so good point, I was confused about the stems not turning brown and corky looking yet.

post some pics! Where are you in Texas? Im in Garland.