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A Summer of Squash
Save a few monsters for creative fall and Halloween decorations. Harvest at blossom stage; baby fruit; or mature squash to enjoy months of summer's abundance. The seven varieties include are Black Beauty, Caserta, Cocozelle, Crookneck, Golden Straightneck, Round, and Tatume. 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. The Summer of Squash, 'Cucurbita pepo', contains a bevy of beauties for summer squash flavor and color. Plant in the spring, 2 to 4 weeks after last average frost date and when soil temperatures have risen above 60 degrees. Squash are heavy feeders so apply fertilizer according to growth needs every 3 to 4 weeks. Seven varieties of zucchinis, crookneck and straightneck squash offer the best possibilities for culinary creativity. The soil should be well drained and rich in organic material. ... more info
Pepper - Chile - Cayenne Red Note: To get a jump on the season transplant outside, use a walls-of-water or some black plastic to maintain and increase temperatures. Use gloves and do not touch any other part of the body after harvesting. A string of dried cayenne is an very attractive decoration. The Pepper Chili Cayenne Red Long Thin 'Capsicum annuum', is an excellent hot flavoring for chili, other hot foods. Plant in average garden soil with sufficient organic matter. Transplant outside in the spring 3 to 4 weeks after last frost date. Wash your hands immediately. Peppers use quite a bit of water but prefer to be watered deeply and not too often. The pencil-thin Cayenne peppers are used fresh in hot sauces and chilies, died or ground for cayenne pepper or pepper flakes, as a flavor in oil and vinegar, and as a decoration. The plants are decorative garden plant with what seems like hundreds of peppers on each plant. |
