Cucurbita pepo, otherwise known as summer squash and closely related to zucchini (“little marrow” in Italian) are filling our farm fields and table.
This year, we are delighted to be growing these warm, loving vines with their succulent vegetables starting with the big yellow blossom that cools and nourishes us throughout the summer. Our varieties on the farm, Green Machine Zucchini, Yellowfin, yellow summer squash, Tempest crookneck, and Sunburst Patty Pan, are all growing quite well. With the soil temperatures warm and getting plenty of water in the early summer days, our squash is thriving.
Fresh basil and summer squash are a perfect marriage and are summer staples in our family until we move into our action-packed zucchini boats. We fill these long, beautiful vegetables with grains and mixed veggies all summer long. In these early days when the flowers are robust and abundant, we love to harvest and fill with our favorite goat or ricotta cheese. Many folks will enjoy them freshly sliced or on the grill and then pickled to extend their season.
We are also planting winter squash at this time, however their maturation time will take 95-100 days versus the short 50-day cycle of summer squash. This year, we have planted the squash close to the barn and look forward to strolling past them every day to watch their rapid progress. We do line our squash with a degradable black mat with irrigation line underneath to keep their roots properly warm and moist all throughout their growing season.
It has been so wonderful having kids out to the farm this spring with our last kiddo event this past weekend. As we focus our energy away from events and more on growing and harvest for June, we eagerly await for the blueberries to turn and give us a reason to feel young again.
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