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Jul. 8th, 2004 10:44 amI'm growing squash in my garden this year, yellow crookneck and zucchini. This has been an educational experience on several fronts.
First, starting summer squash from seeds is dead easy. It's like a miracle in a paper packet. Everyone should try this at least once, if only for the 'super gardener' feeling of having stuff actually grow from seeds. I thought there would somehow be more to it than 'put seeds under thin covering of dirt, wait' but there was not. That's what I did and damn, did it work. (NOTE: My dirt has been aggressively managed for eight years and it has become top-notch dirt, moist, friable, well-drained, and rich in nutrients. Your mileage may vary, particularly if you are working with regular, fresh dirt that hasn't been worked on for years.) They're also pretty speedy. The packet says 55 days and it is just about that -- a little less than two months from start to squash.
Second, two hills of zukes are PLENTY for one person with extras for the person's non-gardening, squash-eating friends and family. Two hills is probably enough for a family of four as long as they don't want to share with other people and everyone in the house is a big fan of the stuff.
Third, deer do not beat squash plants up too much. This is handy to know if you live in deer country, like most of the United States except possibly downtown Manhattan... but they don't have any dirt there that isn't paved over, either.
Fourth, it is very easy to make tasty things with zucchini. One of the easiest is squash with garlic and butter. Slice two 8" (or so) zukes thinly, like you would slice cucumbers for a salad. You don't need a mandolin for this, but if you have one, this would be a good time to use it. Put the slices in a heavy frying pan on 'medium' with maybe a teaspoon of olive oil. DO NOT ADD WATER. It is not needed and will make things WAY too runny. Cover, stirring occasionally. If things get too wet, leave the lid off a bit. If things get too dry, put the lid back on or turn down the heat. Salt and pepper some.
In another pan, a small one, melt a knob of butter on low heat. Add three cloves of real garlic, mashed. Allow to bubble one, maybe two minutes. You want there to still be some bite in the garlic, so don't overcook it.
Pour small pan into large pan. Stir. Eat.
First, starting summer squash from seeds is dead easy. It's like a miracle in a paper packet. Everyone should try this at least once, if only for the 'super gardener' feeling of having stuff actually grow from seeds. I thought there would somehow be more to it than 'put seeds under thin covering of dirt, wait' but there was not. That's what I did and damn, did it work. (NOTE: My dirt has been aggressively managed for eight years and it has become top-notch dirt, moist, friable, well-drained, and rich in nutrients. Your mileage may vary, particularly if you are working with regular, fresh dirt that hasn't been worked on for years.) They're also pretty speedy. The packet says 55 days and it is just about that -- a little less than two months from start to squash.
Second, two hills of zukes are PLENTY for one person with extras for the person's non-gardening, squash-eating friends and family. Two hills is probably enough for a family of four as long as they don't want to share with other people and everyone in the house is a big fan of the stuff.
Third, deer do not beat squash plants up too much. This is handy to know if you live in deer country, like most of the United States except possibly downtown Manhattan... but they don't have any dirt there that isn't paved over, either.
Fourth, it is very easy to make tasty things with zucchini. One of the easiest is squash with garlic and butter. Slice two 8" (or so) zukes thinly, like you would slice cucumbers for a salad. You don't need a mandolin for this, but if you have one, this would be a good time to use it. Put the slices in a heavy frying pan on 'medium' with maybe a teaspoon of olive oil. DO NOT ADD WATER. It is not needed and will make things WAY too runny. Cover, stirring occasionally. If things get too wet, leave the lid off a bit. If things get too dry, put the lid back on or turn down the heat. Salt and pepper some.
In another pan, a small one, melt a knob of butter on low heat. Add three cloves of real garlic, mashed. Allow to bubble one, maybe two minutes. You want there to still be some bite in the garlic, so don't overcook it.
Pour small pan into large pan. Stir. Eat.
