My zucchini is flowering

June 11, 2009


One of two planted next to the air conditioner at the country house. No names for them yet. Mutt and Jeff? John and Sarah? Zucchini One and Zucchini Two? Once they flower, science class told us long ago, the bees and assorted insect life teeming out here will pollinate and we will get fresh veggies sometime this season. While others may find the green squash too much for the summer, I like to grill the suckers on the propane grill (thank you, Hank Hill) and eat ’em up good.

Note the artistic close cropping of the photo above, to avoid showing the grass and weedage popping up in the muddy dirt around the plants. Bad garden gnome; bad weeding job.

The tomatoes planted in Mom’s Square Foot Garden (rigorously constructed to specs from the book of the same name) are making little green tomatoes, but not sure when they will ripen. Given the insane amounts of rainfall and relatively few days of sun in the past month, it may be a while.

Since Mom’s house is located on acres of land, you would think we would be planting up a storm… so to speak. Unfortunately the soil is mainly packed clay, there’s a very high water table and half to three fourths of the land is covered in brush trees and blackberry bushes and/or standing water. So the crops are tucked in here and there with imported dirt and lots of mulch.

So far the crops in the ground include the two squash plants (one dramatically pictured above), five or six tomatoes, a handful of bell pepper plants, way too many onions, a possible carrot or two and a basil that got stuck in the ground just before the recent flooding. With any luck there’s some good Italian salads on the way.



  1. Congratulations, proud papa of the zucchini blossoms!

    Next year I want to see raised beds! — in the garden, not in the bedroom — the perfect solution to acres of wet packed clay.

    Tom’s favorite: saute onions and garlic in olive oil until translucent; add your favorite “Mediterranean” herbs, a little salt, and lots of freshly ground pepper; add sliced zukes and fresh tomatoes. Cook until tender. Serve. Eat. Smile.

    Should I check into rates for shipping fresh zucchini from St. Louis to Boston?


    • My favorite way of cooking anything – including coffee and cereal – is to saute onions and garlic to start. Thanks for the suggestion, Tomaso. As soon as the prominent protuberances start to appear I’ll pop them into an envelope and mail you some squash.
      A great way to cook them, I’ve found, is cut them up into wedges, spray with oil and then drop them on the grill til they look cooked and no too black.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: