My Vegetables

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Last week, I spied my first baby Black Beauty zucchini on my biggest squash plant. As long as the bees keep visiting, we’ll have plenty of zucchini to grill on the BBQ this summer.

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I have tomatoes in containers that require watering twice daily.

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I have two Better Boy tomato plants and two Beefsteak tomato plants in the garden on the west side of the house which gets full sun throughout the day. We’ll have plenty of tomatoes this season for the two of us and to give away.

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Spying on a zucchini plant is fascinating. In the early morning, when it’s cool outside, the showy blooms are fully open; they look similar to a hibiscus flower but bigger.

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I took this photo last night of one of my Better Boy plants. What perfection!

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And this is my gorgeous and thriving zucchini plant (as of last night). My other zucchini plants I grew from seed and they’re in the process of catching up to this size. They were extremely easy to grow from seed. In fact, I had so many that I gave a few to our mason and a couple to Joe who helped us with the siding and vaulted ceiling drywall.

 

12 thoughts on “My Vegetables

  1. If there aren’t enough bees to reliably pollinate your zucchinis (and pollination is necessary to get edible zukes), it’s easy to hand-pollinate in the mornings. Once you learn the difference between male and female blossoms, you just pick up some pollen from a male flower and put it on the female flower’s center, using a little paintbrush.

      1. The paintbrush trick works with a lot of plants.

        I did it with a mandarin orange tree that wasn’t fruiting and it worked. A new soft bristle watercolor type paint brush works well.

  2. Now I’m super envious of your summer – your vege garden looks amazing Sue!! I love stuffing the zucchini flowers with a mix of ricotta, oregano and a bit of dried chilli and then rolling in flour or batter and pan frying. So good. I love zucchini and their flowers but have had to resort to buying them in summer because Auckland is so humid at that time of year they get a type of powdery mildew and the plants don’t survive as long.

    1. I just read an article about deep frying the male zucchini flowers–I had no idea!! Once I have a kitchen, I’ll definitely fry a few up. I guess it will be next summer!

      1. They are super delicious especially when lightly battered. Surprisingly the best stuffed zucchini flowerss I’ve had weren’t in Italy where it’s quite a common dish but when I was in Sydney, AUS for work. Their warmer climate means they have the flowers for 9 months of the year unlike us. I always have them when I go over as they aren’t quite as common in restaurants here yet but they’re getting trendier. The one thing I learnt making them myself was to drain the ricotta really well or the oil will spit at you pretty badly. Will keep my fingers crossed that your new kitchen isn’t too far away now. What a lovely thing to look forward to!

      2. I had stuffed zucchini flowers three times in Italy. Twice stuffed and steamed and the third time stuffed and deep fried. All delicious. How lucky you are to have your own.

  3. I didn’t think you had time this summer to plant, so kudos! Zucchini has thus far been sketchy in the farmers markets, so conditions must not be ideal. Don’t give up!

    1. I couldn’t live without having a garden this summer so I planted on the west side of the house along the fence where there is enough space and full sun for a smallish vegetable garden, plus another area for sunflowers and zinnias grown from seed. Next year, will be the big kitchen garden after the grading is done sometime this summer.

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