Summer squash and zucchini varieties are space-efficient, fast- maturing, and one of the easiest crops to grow. In fact, they’re too easy. First-timers find out in a hurry that you don’t have to plant much summer squash to get a big yield.
I’ve heard the suggestion that gardeners should practice “ZPC”—zucchini population control. I’ll bet that if only one out of three gardeners planted zucchini, there would still be plenty for everyone, and with much less waste.
I used to think that everyone had a problem with too much summer squash and zucchini. But
I discovered “that ain’t so” when I visited the Pacific Northwest re gion. There, gardeners complain about too little zucchini—because they don’t get enough heat and sun for zucchini to thrive. A good strategy there is to grow them on raised beds for extra heat.
Summer squash are tenderest and most delicious when young, 5 to 6 inches in length. Don’t let them get longer. Picking them small will keep the vines producing. If you plant the Crooked Neck summer squash, pick it very young. To me it gets too large too fast. I much prefer the Straight Neck variety.
Too few people know about harvesting squash buds and blossoms. They are a real delicacy. Pick the buds just before they open into blossoms. Wash them and saute them in butter. Or dip them in batter and deep-fry. They’re also delicious in soups, with meats, and in stews. Squash plants will continue to produce buds as long as you keep them harvested, so don’t worry that taking some buds will limit your squash harvest.
Squash and zucchini produce best when they grow unchecked; don’t allow the soil to dry out, and make certain you’ve given the plants plenty of food.
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