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A Summer of Squash
The Summer of Squash, 'Cucurbita pepo', contains a bevy of beauties for summer squash flavor and color. Seven varieties of zucchinis, crookneck and straightneck squash offer the best possibilities for culinary creativity. Harvest at blossom stage; baby fruit; or mature squash to enjoy months of summer's abundance. Stuffed and sauteed squash blossoms are a gourmet delight; baby fruit, sometimes with the flower still attached, are a tender treat either steamed or eaten raw; and there are at least 1001 uses for mature summer squash in soups, side dishes, entrees and desserts. Save a few monsters for creative fall and Halloween decorations. Plant in the spring, 2 to 4 weeks after last average frost date and when soil temperatures have risen above 60 degrees. The soil should be well drained and rich in organic material. Squash are heavy feeders so apply fertilizer according to growth needs every 3 to 4 weeks. The seven varieties include are Black Beauty, Caserta, Cocozelle, Crookneck, Golden Straightneck, Round, and Tatume. ... get more information
Pepper - Chile - Mulato Isleno It has a very distinct and wonderful flavor. When dried for chili powder or strung on a string for decoration, the Pablanos are called Ancho peppers. Transplant outside in the spring 3 to 4 weeks after last frost date. Note: To get a jump on the season transplant outside, use a walls-of-water or some black plastic to maintain and increase temperatures. Harvest when peppers begin to turn green to brown. Use gloves and do not touch any other part of the body after harvesting. Wash your hands immediately. Gardening News and Articles |
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