Well, since writing this three years ago, and mentioning that I would not likely grow this squash again, . . . I grew it again. It is in the garden right now.
There are not many things that will grow in my zone that I will not at least try to grow if I have the space and resources to do so. I really like to grow fruits and vegetables, particularly those that I am familiar with from when I was young. They are just as productive now as they were then. The only problem is that I do not know how to cook. I can freeze, can or pickle large quantities of produce, but cooking is something that I leave to experts.
I notice that almost all garden columns or blogs include recipes for the produce grown in home gardens. Mine does not. Except for a few recipes for pickles, jams and jellies, I just do not have any recipes that I would share.
When I get big winter squash, I really do not know what to do with them. I…
Zucchini is probably the most reliable of warm season vegetable through summer, even when tomatoes are having a bad year. A single zucchini plant produces enough for a household. Two plants produce enough to share with neighbors. Pattypan, crookneck and other varieties of summer squash may not be quite as reliably productive individually, but can be assembled as a delightfully variable team that produces early in summer, and is just now finishing.
The fruit of summer squash is best when immature and tender. It gets tougher and loses flavor as it matures. Because development of seed within maturing fruit exhausts resources, plants are actually more productive if the fruit gets harvested while immature. In other words, they can either make many small fruits, or a few large fruits. The plants have coarse foliage on big but relatively confined annual plants.
Winter squash is very closely related to summer squash. The shabby annual vines sprawl over much larger areas, and can even climb fences and shrubbery. The main difference though, is that each plant produces only a single fruit or only a few individual fruits that are allowed to mature completely through summer. Their ripening fruit is just now becoming available as summer squash are running out. The fruit is supposed to be best after frost has killed the foliage, which could take a while here.
Hubbard, acorn, turban, spaghetti, kabocha and butternut squash, as well as the many varieties of pumpkin, are the more popular types of winter squash. Unlike summer squash, winter squash can be stored for quite a while, and need to be cooked to be eaten. While winter squash do not produce as many fruiting female flowers as summer squash produce, they seem to make at least as many male flowers that can be harvested while still fresh.
Male flowers can be stuffed, battered and fried, or simply fried. After they have been pollinated and set fruit, female flowers are typically too wilted to be eaten. All squash produce more male flowers than female flowers. Even the most fruitful of summer squash produce about three times as many male flowers as female flowers.
From the time they get planted in early spring, tomato plants are expected to perform a bit better than they did earlier in the season. They start out with only a few early tomatoes, but quickly become prolific. Production continues to increase as the plants grow all through summer . . . until now. Newer leaves on top are not staying so far ahead of fading leaves below.
While the weather is still warm, it is difficult to say how tomato plants know that autumn will soon replace summer. They do not seem to be intelligent enough to realize that every day is imperceptibly shorter than the one before. Nor do they seem to be sensitive enough to notice if the nights get slightly cooler. They just know, and they tell all their friends.
If zucchini plants have not started to fade and sag, they will soon. As weather cools, they no longer grow faster than the mildew that they tolerated all summer. Any fruits that are present now should have time to finish developing, but there probably will not be many more after that. (Zucchini fruits are eaten before mature anyway.) Other warm season vegetables are in a similar state.
Acorn, Hubbard, butternut and other winter squash grow through summer just like summer squash do, but are not harvested until the vines wither in autumn and winter. Unlike summer squash that continue to produce many tender juvenile fruit to replace what gets harvested through summer, winter squash plants put all their effort into one or two large ripe fruit.
Warm season vegetable plants still need to be watered as the foliage slowly deteriorates. They only begin to need less water as they lose foliage and the weather gets cooler. They may like to be fertilized one last time, but will not not need it again. Any last phases of corn will stay thirsty later than other vegetable plants because they deteriorate slower, and are rather thirsty anyway.
Seed for broccoli, cauliflower, cabbage, kale and certain other cool season vegetables can be sown in flats or cell packs now so that their seedlings are ready to go when the warm season vegetables relinquish their space in the garden. If space allows, seed for beet, turnip and turnip greens can be sown directly into the garden. Carrot seed should still wait for cooler weather.
This is one way to make the fruits of summer last.
Jelly and jam made from garden grown fruit affords more prestigious bragging rights than merely growing the fruit. Using unusual or disregarded fruit makes it even more interesting. It is not too much work, but involves a different kind of creativity. So many of us who are proficient in the garden are not so proficient in the kitchen.
Apricot, peach, plum, grape, blackberry and raspberry are the most familiar choices for jelly and jam. Nectarine can substitute for peach. Prune works like plum. Strawberry is rare only because not many gardens produce enough for a batch of jam. Sweet cherry is not as tasty as tart types, but is sometimes made into jam because it is relatively common.
Apple and pear are not often made into jelly because they have such mild flavor. However, they are sometimes mixed with other fruit to blend flavors, and because they can provide pectin. Quince has a richer flavor, and makes a traditional jam known as membrillo. Crabapple likewise makes a classic jelly. Apple can be made into apple butter.
Pectin is what puts the jell in jelly. Many fruits are naturally equipped with it. Apricot, peach and cane berries do not have enough. Plum, prune and grape initially have enough, but it breaks down as the fruit ripens, which is why jelly recipes without added pectin often designate that fruit must be firm or just ripening. Otherwise, pectin must be added to get jelly or jam to jell.
With added pectin, pomegranate, fig and rhubarb (which is actually a vegetable) can be made into jelly and jam. Orange and lemon marmalades do not need to be cooked as much with extra pectin. Sweet oranges (which is what almost all oranges are) lose flavor with cooking. (Sour oranges for marmalade are very rare here.)
Pectin also makes it possible to make jelly and jam from some rather unconventional fruit that may not be useful for much else. Elderberry, hawthorn, thimbleberry, rose hips (some varieties), Hottentot fig (the larger fruited type of freeway iceplant) and even coffeeberry and manzanita are all worth trying. Indian hawthorn and Catalina cherry have enough pectin to jell on their own.
Is it a winter vegetable or a summer vegetable? Technically, like many vegetables, cucumber, Cucumis sativus, is actually a fruit. It dislikes the locally arid warmth of summer, but also is intolerant of winter frost. It performs best through spring and autumn. Seedlings grown as winter ends should be ready for transplant after the last frost. Vines grown now produce a bit more before first frost.
However, in some gardens, some varieties of cucumber can remain productive all summer. Discolored older foliage is more unsightly than detrimental. Newer growth cascading from above might obscure some of it. Vines can climb trellises or over shrubbery. If vines sprawl over soil, the fruit will stay cleaner if set on leaves or newspaper. Regular harvesting promotes continued production.
Most cucumbers are classified as slicing, pickling or seedless cucumbers. There are many varieties within each classification. The most popular are only a few inches long, and harvested before maturity. The largest cucumbers are as long as two feet, and as wide as four inches! Hot weather unfortunately causes cucumbers to be bitter. Rich soil and regular irrigation promote better flavor.
Tomato, pepper and eggplant plants should be out in the garden by now. They typically get planted only a few weeks after the last threat of frost, so that they can start to disperse their roots early. Growth above ground accelerates as the weather gets warmer. Fruit develops and ripens through summer.
These three types of vegetable plants get planted as seedlings for two main reasons. First, when they go into the garden, seedlings are bigger and more established than seeds that need to take time to grow are. Secondly, the cost of the few plants needed for an average garden is not much more than the cost of seeds.
Now, zucchini, melon and summer squash can be done either way. Not many plants are needed, so the expense of seedlings is minimal. However, seedlings are a bit more fragile than those of tomato, pepper and eggplant. Seeds grow so efficiently that they get established almost as readily as seedlings do, so are just as practical.
Regardless of how they get planted, the weather has been so odd this year that there has been only minimal advantage to planting seedlings and sowing seed on time. Tomato, pepper and eggplant plants that were planted early may not be much more mature than what could be planted now. Harvest will be delayed either way.
Bean, cucumber and corn all grow best from seed. Seedlings take more time to recover from transplant than seed take to germinate and grow. Besides, so many plants of each type are needed that seedlings would be expensive. A single package of seed is cheap and goes a long way, so is probably sufficient for an average garden.
Corn is one of those vegetables that produces on a rather tight schedule. Seed that gets sown at any particular time matures at the same rate, so that all the fruit finishes at about the same time. This is why corn gets sown in phases. If timed properly, a subsequent phase begins to produce as the preceding phase gets depleted.
Winter squash, including pumpkin, are similar to summer squash, although they are more tolerant of unusually cool spring weather. They too can either get planted as seedlings or sown as seed. They take their time to produce fruit that ripens by autumn, so have more time to catch up.
This was not planned very well. Actually, it was not planned at all. While sorting through the seed for a vegetable garden, I found a can of seed for winter squash that was a few years old. They might be close to five years old. I really do not remember. I did not expect them to be viable, but did not want to discard them without at least trying to test them for viability.
Rather than just put them in damp rag for a few days, I plugged a few seed into a spider plant on a windowsill, and forgot about them. I really did not expect to see them again. When the first one emerged, I though it was a weed, so plucked it out. When I realized what it was, and that it came out intact, I felt badly for it, and like the original seed, could not discard it.
I do not remember why, but at the time, I did not want to go out to can it in a real pot. Nor did I want to plug it into the garden while I was still getting other seed situated. I therefore planted into an empty eggshell from those drying for coffee. I scraped a bit of medium from a potted bromeliad. It was happy on the windowsill for maybe a few weeks.
The other seed germinated too, but were more carefully removed and plugged into the garden. Since the seed was still viable, I sowed more around the junipers outside. Somehow, in the process, I neglected to put the little seedling in the eggshell out into the garden with them. It has not been happy in here, so has not grown much at all.
Now that the winter squash are already growing well outside, and the summer squash are already producing, this unfortunate seedling still needs to go out to join them.
If I were to grow seedlings inside again, I would do so in some of the cell packs that we recycle from work. They are more efficient, less wobbly, and they do not look so ridiculous.
Many of us who are still sowing spring seed know the doubt. Seed for warm season vegetables and bedding plants is presently scarce. Consequently, we doubt that all the varieties that we want are still available. Many unusual varieties that we purchase by mail order or online are sold out. Some more popular and reliably obtainable varieties in supermarket seed racks are going fast too.
Home gardening is very suddenly more popular than it had been for a very long time. Those who can not work at their respective professions have much more time to work in their gardens. Many want to grow a bit more produce at home, in order to shop amongst others in supermarkets less frequently. Many who have never enjoyed gardening before are now taking a serious interest in it.
This adds a few more complications to planning the garden. Choices really are limited. Some of us must be satisfied with what we get. Instead of trying new and unusual varieties, we might need to try old and common varieties. It might be a new and unusual experience, and an interesting way to learn why they have been so popular for so long. This applies to young plants as well as seed.
Although more varieties are available online and by mail order, it is now more important to purchase them early. Delivery is not as prompt as it was prior to this increase in popularity of gardening. Seed providers are overwhelmed by the demand. Since it is already late in the season, it is probably too late to order seed that start in spring. It is not too early to start procuring seed for autumn.
It is also a good time to share surplus with friends and neighbors who may be experiencing the same scarcity of seed and seedlings. Although it is too late to wait for delayed delivery of seed that gets sown in spring, it is not too late to sow some types if they are already available. If left outside to avoid personal interaction with recipients, seed might need protection from rodents and birds.
Anyone who is experienced with gardening knows that it involves challenges. This is certainly a new one.
While unable to work at my second most time consuming job, I developed a bit of unused space into a vegetable garden. I would not have done so if I had known how much work it would be, or how much of what seemed to be usable space was just trash, brambles and a shallow bit of soil on top of pavement. Alternatively, I should have had the main unpaved area bulldozed first.
Now that it is halfway through spring, this new vegetable garden is finally started!
1. Four decades of junk mixed with wicked brambles was removed to expose less than four hundred square feet of cruddy slope. Rain draining from the deck eroded a gully in the middle.
2. To the right, disfigured juniper should be temporarily obscured by cucumber vines expected to grow from seed sown just above a ditch. Indeterminate tomato vines will be added soon.
3. Across the road, more junk, weeds and brambles were removed from between a curb and fence, only to find that the area is paved to the fence! Pole beans will be pleased with the fence.
4. Posts supporting the deck had too much potential to ignore. Dragon fruit plants can climb them to the top and cascade downward. The posts are pressure treated, so will be painted first.
5. ‘Kadota’ fig can grow as a hedge where the outer surface gets sunlight under the downhill edge of the deck. The area behind it is too shaded to be useful. The area in front is for vegetables.
6. There are plenty of radish greens growing wild outside of the garden; but a few radish roots would be nice too. These are developing splendidly, and should be ready before anything else.
This is the link for Six on Saturday, for anyone else who would like to participate:
There are not many things that will grow in my zone that I will not at least try to grow if I have the space and resources to do so. I really like to grow fruits and vegetables, particularly those that I am familiar with from when I was young. They are just as productive now as they were then. The only problem is that I do not know how to cook. I can freeze, can or pickle large quantities of produce, but cooking is something that I leave to experts.
