My favorite squash are the crooknecks but they were not available at planting time so I settled for a summer squash also known as yellow zucchini. Did you know that the yellow zucchini flowers are edible? They are supposed to be a "culinary delicacy" when sauteed or deep fried.
Professional gardeners recommend that you slip a barrier such as a foam tray or a newspaper between the squash fruit and the soil to prevent rot. Experts also suggest that you cut out the smaller squashes to promote the growth of larger ones. It is important that you harvest the fruit before the skins turn hard.
Unfortunately, squash is susceptible to troublesome pests that spread bacterial wilt before any of the fruit is ready for harvest. You may control aphids with a forceful spraying of water. The aphids are known to carry virus. The pumpkin plants on the Back Forty have developed a powdery mildew that requires spraying with a commercial fungicide. So far, the rest of the squash planted among the red top bushes are doing fine.
|Summer Squash Fruit|
Since my squashes have succumbed to rot and wilt in previous years, I have not had a chance to freeze too much of them, but it is doable. I cut the squash up with skin and seeds in large bite size pieces, dunk them in boiling water for a few minutes, drain, and cool under running water, then bag them and put them into the freezer. They turn out fairly well and when cooked with some onions taste rather delicious.
Source: Encyclopedia of Plant Care by Miracle-Gro
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