Photograph Copyright 2005 Thomas Brown Enterprises

Green Thumb
by
Rosemary Fern

Rosemary is a published writer with 40 years of experience gardening. She has written many articles on gardening. Gardening is becoming a lost art. She enthusiastically tries to spread the word and save our seeds for future generations. She has a special interest in heirloom and endangered plants and seeds. Her latest project is teaching her five-year-old granddaughter the wonders of the garden.

Welcome To The World of Squash

In the first of a series of three articles we will discuss different kinds of squash, how to grow them, my favorite varieties and recipes. Summer squash is one of my favorite vegetables. They are versatile with thousands of recipes the world over. They add flavor and sparkle to any menu.

My favorite varieties of summer squash include, yellow crookneck, yellow straight neck, zucchini, spaghetti squash, and patty pan (scalloped). Squash are incredibly easy to grow. They will grow in a variety of soils and sunny to shady sites. They are drought tolerant and prolific.

When I plant summer squash I follow some simple guidelines. Their roots tend to stay close to the surface. I dig a hole where I want to plant them. I mix dirt heavily with aged manure and composted leaves. Then I pile the dirt back in the hole and make a small mound. In the center I make a small hole to place in the squash plant. I make sure to mulch heavily as the plants grow and summer heat increases. Each squash plant needs three feet between plants. I incorporate them into flowerbeds and around the house. (This is where I diverge from my usual strong convictions of not using chemical insecticides. I can already see the cringing of those who fiercely defend the organic lifestyle. I apologize in advance for my indiscretion.) As I am mixing the soil I add Seven dust, around the roots of the plant and on the leaves throughout the season. This is the only vegetable or perennial I use this on. I have tried many preparations and have failed to reap a successful harvest.

If the rainfall is light, I water with soaker hoses every other day. I mulch my whole garden heavily with fall leaves I have gathered earlier in the year. All that is left to do is enjoy your harvest.

Here are some ideas of what to do with all that squash. I love to puree the excess summer squash all varieties together and place them into pint size freezer bags. Mash the bags flat and let freeze. This is wonderful in casseroles, spaghetti sauce, marinara sauce, zucchini bread, cakes and any muffin recipes. For my family eighty pints barely meets our requirements through the year. I rarely have much leftover squash to give away. I love to make my own spaghetti sauce. I puree Roma tomatoes, green peppers, onions, garlic and squash medley. I let this barely simmer in a huge pot for several hours adding Italian seasonings. A vast amount of squash goes into this sauce. It is much loved by my family and extended family. I can them in quart jars and include them in my Christmas goody baskets.

Rosemary Fern

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