Zucchini and Squash

I love growing zucchini or other types of summer and winter squash, it's easy. They don't require much upfront work. 

I usually sow seeds directly into garden soil that gets full sun. I want to say that zucchini (or courgette) rare either summer or winter, depending on when they are ready to eat. Soft-skinned summer zucchini, ripen quickly. They are often ready within two months of sowing.

I grow white and striped zucchini. Now they're getting bigger and longer.  Fresh summer squash will keep in the refrigerator for one to two weeks.

The squashes have separate male and female flowers that are easy to tell apart. Males have long thin stems. The females have thick stems usually with petals. Insects pollinate squash plants.

I usually pick young zucchini and squashes when the flowers wither and fall off. Because they are the most delicious and tender to eat.

Winter squashes mature for at least three months or longer and develop thick skins. But tough skin means they will last longer. I leave 3-4 squashes for winter storing in the garden until September, when their skin hardens. Then they lie well in a dark, cool place for several winter months.

 

 

Here are the recipes (is not advertising) that I liked:

 

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