Summer & Winter Squash
So you forgot to plant a garden this spring. Well, that's the nice thing about June -- there's still time to grow summer and winter squash (melon, too, and then you might as well plant peas and beans, but that's a story for another time).
Summer and winter squash grow in a wide variety of colors, shapes and flavors. Summer squash is tastiest eaten lightly cooked in soups, salads or side dishes (see below for a delicious Stuffed Summer Squash recipe). Winter squash is used in soups and pies. Both squash plants are delicious and available at Sloat Garden Center now. One important note for San Francisco gardeners: it may be too cool to plant squash this month, however, some alternative vegetables are: leafy greens, peas, beans and lemon cucumbers. YUM.
 |
Now in the east the white bean and the great squash are tied with the rainbow.
Listen! the rain's drawing near! The voice of the bluebird is heard.
- Navajo Indian Chant from Songs in the Garden of the House God
|
June Edible: For the squash lovers among us, it's time to get planting. Summer squash are planted for warm weather harvest and picked when immature. Their skins are soft and they can be stored for 1 to 2 weeks. Pattypan, yellow crookneck, zucchini or Italian squash are good examples.
The other type is winter squash; it's grown for harvest in late summer or fall. The fruits have hard rinds and are harvested when mature. Winter squash will store well in a cool, dry location for 1 to 6 months. Good examples are acorn, butternut, buttercup, delicata and hubbard varieties. Pumpkins are squash, too, and spaghetti squash looks like any other winter squash but after cooking the nutty tasting flesh is made up of long, spaghetti like strands. Yum!
Read more about growing squash HERE »
The Garden Guru dives into your edible garden
 The Sloat Garden Guru answers your fruit, vegetable and herb questions.
Dear Garden Guru,
Q: Dear Garden Guru,
The last few years I have been unable to grow zucchini successfully. The fruit gets to be about 3" long and then the ends of the fruit start rotting. I have tried putting plants in new soil, different areas of my garden, putting them in pots and picking off flowers on the ends of fruit. What am I doing wrong?
- Linda in Greenbrae
Visit our Guru for the answer HERE »
June Edible Recipe: Stuffed Summer Squash Blossoms
Squashes have lovely, bright edible flowers that can be stuffed, batter-fried or sauteed. Here's a recipe for stuffed summer squash blossoms.
12 zucchini blossoms, about 4" each in size
10 oz. room temperature goat cheese (MUST be room temp)
3/4 lb. mushrooms, diced, sauteed lightly and allowed to cool
3 Tbs. fresh chopped parsley and basil, or a mix of the two
2 eggs
1/2 cup flour
Vegetable oil for frying
Black pepper in a grinder
Salt
Lemon wedges
Read the recipe HERE>>
Edible tip of the month: JUNE
When creating beds for vegetables, annuals and perennials, dig in Sloat Loam Builder. One bag covers 25sq. feet. For luxury soil (oooh), incorporate additional Sloat Planting Mix at the same rate. Use one 5 lb.box of E.B. Stone Agricultural Lime and one 4 lb. box E.B. Stone Sure Start for every 100 sq feet.
Did you miss last month's issue of The Kitchen Gardener? We discussed recipes and growing tips for fresh herbs. Read it here>>
SEMINARS at Sloat
To learn about more gardening seminars at all our locations,
Visit the Seminars & Events page for details
 Pass along this newsletter to friends and family by using the "forward email" button at the bottom of the page.
|
