Summer squash season

Back in April, we started our plants from seeds with the hope of enjoying a harvest of delicious zucchini. So far, it has been a good growing season.

Growing heirloom varieties of zucchini and choosing not to use pesticides is challenging when it comes to squash bugs and squash stem root rot. You have a shot at controlling the squash bugs if you find them and can scrape them off the backs of the leaves before they fully develop.

The squash stem root rot is a different issue. You don’t have a clue it has arrived until the plant wilts. Once you start looking around and check the stem, you have an ‘aha’ moment. Last year it took out all my plants. So far this year, I’ve only lost one.

Soil borne fungus pathogens multiply when soil is wet for long periods and temperatures are high. The fungus can over winter and be present the next year if growing conditions are right. I’ll change my planting configuration for the 2014 gardening season because we really enjoy growing zucchini, and I don’t want to lose any of my plants if I can help it.

We love zucchini muffins for breakfast or a wicked good dark chocolate zucchini cake with fresh whipped cream and raspberries for dessert.

We also love fried zucchini with spicy Aioli sauce.

We don’t eat fried foods regularly so not only is the fresh zucchini wonderful but having it covered with a crispy topping is a real gastronomical treat.

Batter recipe for an average 12-15″ squash:

• 2/3 cup Argo Corn Starch
• 1/3 cup King Arthur White Whole Wheat Flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1 egg
• 1/3 cup water plus 1-3 tablespoons until desired consistency

Do you grow zucchini in your garden?

Here’s hoping you have a good week of gardening. We’re headed to Maine with the grandkids for a few days to do a little camping and exploring. 🙂