Pictures of garden squash,landscapers owensboro ky,landscaping supplies vero beach,garden landscaping birmingham - Review

26.06.2014
And tonight I washed our sheets, cleaned the kitchen, and made a batch of zucchini and summer squash soup for our lunches this week.
And it’s gross because no one wants to imagine wormy things taking over their squash plants. I have to remind myself that I am lucky to be experimenting with organic gardening and that this is all part of the adventure. I could order Captain Jack’s Deadbug Brew online, but by the time it gets here, my squash would be done.
I could have titled this REFLECTING ON JUNE, but I am so excited and inspired by the plethora of new flowering veggie plants in my garden that I couldn’t help myself. My efforts are starting to pay off because my potatoes are flowering, and so are my squashes! I am still not sure if this first blossomer is a zucchini or a summer squash, I really don’t remember what I planted where. On the positive side (cause I always seek the positive… really I do try!) June was a lot about starting to eat right from the garden!
While I could go on and on about garden veggies… June was also about hanging out with my nephews and really delighting in their amazingness and reaffirming just how unbelievably awesome children can be.
June started with garlic scapes shooting up from the garlic stalks in my garden, curling this way and that. I also planted sunflowers, asters, dahlias, and zinnias in our side garden bed alongside the house. In addition, I broke down and planted summer squash, zucchini, cucumber, and corn this weekend. After four years, we invested in a garden hose reel to contain the untangly mess of our long hose.


The 226 pounds we delivered this morning brings our season-to-date harvest total to 850 pounds.   This virtually ties what the garden produced all of last year (854 pounds). Squash, cantaloupe and watermelon are all members of the cucumber family.  These warm season vines prefer fertile soils.
This group of plants is generally seeded directly in the garden after the soils have warmed.  Many people prefer to plant 4 or 5 seed in a cluster or hill. From the practical point of view, winter squash is a funny place to start this year’s food garden posts. But it never hurts to Know Your Food; I promised back with the squash recipe hints that the garden part would come soon and seed ordering time is galloping toward us apace. Three years ago, the only place I’d ever seen one of these warty pink units was in the pages of Amy Goldman’s The Compleat Squash, a paean to heirlooms that sets new standards for lust-provocation.
Cucurbita pepo ( Acorn, Delicata, pumpkins, including New England Pie and Winter Luxury) The same species as summer squash, ready to eat right off the vine. Cucurbita moschata ( Butternut, mostly, until you get to heirlooms like Musquee de Provence and Sucrine du Berry.) It keeps forever, but you may find durability its main claim to fame if your idea of good squash is sweet, dense fleshed and round flavored. A grody garden worm pest that basically bores into the squash vine and sets up business within your plant, robbing the vines and developing squashes of hydration and livelihood. And I’m at a loss because my fellow gardening blogger, Nourishing Words, had warned of this problem about a week ago when she saw it happening in her garden.
And not to swear too much while I’m busy reading a million Google pages on what to do about squash vine borers. The weather was warm, super breezy, not humid at all—absolutely perfect weather for being out in the yard and garden. By the time the potatoes, beans and tomatoes were weighed, Mark and Lisle were busy keeping up with the stream of freshly cut vegetables being dropped off at the barn by the other volunteers.  And kudos to the garden volunteer who did a terrific job in the cucumber patch, finding the 50+ pounds of the harvest-ripe cucumbers hiding in the greens.


Moschatas are more likely to be moist and just generally squash-tasting, sweeter than some other vegetables but nothing noteworthy in that department. But after that they just keep getting more and more rich tasting, velvety and sweet until February or March and they’re still good when it’s finally not squash season any more.
I try to resist the siren call of Southwestern varieties, figuring they won’t be happy in my Northeastern gardens, so knowing from your previous comments that you’re in upstate NY, it’s interesting to hear you did well with something that’s got “Hopi” in its name. I’ve spent more than enough money buying garden trowels, only to quickly destroy them the moment they hit a rock or tough root. However, I went around and clipped the tall grasses along the borders of our garden beds and fence with garden sheers. Developed by Rob Johnston, of Johnny’s Selected Seeds, a squash-mad genius who’s also responsible for Cha Cha, our former favorite, and several AAS winners. Being a member gives you access to their Yearbook, where members offer thousands of seeds, many of which are not commercially available and I notice 3 varieties of Hopi squash being offered there.
Once the larvae get in and burrow and take over the vines, it is really tough for the squash plants to recover.
Once I announced that I will no longer try to grow peppers or eggplant, he took up the gauntlet and will trial them himself this summer in a well protected corner of the garden surrounded which is surronded by black fabric which we use for weed control.
And if you spend as much time as I do nursing the garden each day, then you might be just a tad bummed out by this latest discovery.




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