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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. ... more information
Corn - Honey & Cream The Corn Honey & Cream, 'Zea mays var rugosa', is excellent for small gardens and short growing seasons. It is great fresh and Honey and Cream can be canned or frozen. Plant in the spring, a week or two after the last spring frost or when the soil is warm. Harvest the ears when the husks are dark green and the silks are brown but not brittle. Corn is usually ready 3 weeks after silks appear. |
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