Yes, again! My zucchini aka summer squash harvest has been killer this year, and a few have got lost in the foliage too, which means we’ve accidentally grown a few monstrous fruits to boot.
There will be squash (another film reference)! Or at least, I would like there to be, which is where freezing comes in. Be advised that while the defrosted product will turn out mushy and unsuitable for eating fresh, frozen zucchini aka summer squash is still completely viable when cooked. Muffins, breads and other baked goods are all good candidates for a little frozen zucchini as are soups and stews. However, I’ve also tried frying previously frozen summer squash and the result was shockingly good.
More squashes have joined the pile since I took this photo! Can you tell the real squashes from my ceramic collection?
Earlier in the week, Toronto was flooded for the second time this season. We needed the rain, just not that much all at once!
My garden is a mess. Vines that weren’t properly secured are flopped over. Everything is soaked, soggy, and drooped. Even the mulch had shifted so much that it had left a wave pattern. Davin helped last night by raking the mulch back into position and cutting out excess squash leaves to create better airflow. I’m very allergic to prickly cucurbit leaves and can only work among the dense late-summer foliage if I am wearing long sleeves and gloves.
Barbie Doll Watermelons, that’s what I call them, because, well… that’s what they look like. Their real name is Mexican Sour Gherkin (Melothria scabra), but they also popularly go by mouse melon, cucamelon, and sandíita (meaning little melon in Spanish).
In the “How to Harvest” chapter of my book, Grow Great Grub, I explain why it is important to pick certain veggies such as zucchini, beans, and… ahem… cucumbers when they are young and immature.
Whoops. I try to stay on top of rogue fruit by checking all around leafy plants, but alas, occasionally one gets away. I found this monstrous cucumber yesterday. It was hidden deeply, camouflaged by the foliage. For comparison, this is a pickling variety that is supposed to be harvested at a fraction of this size.
If you’ve read my books or attended my presentations, you’ve probably heard this one by now. This method of storing freshly harvested, edible blossoms over the short term is a miracle worker and has completely altered my ability to keep and use them more effectively.