Growing zucchini: good grades and care

Gardeners have been arguing about how best to grow zucchini - seeds or seedlings - for a long time. Although it is unlikely that there is a topic for controversy: you need to do it as you please, if only for pleasure.

And the harvest in any case will please, if you work competently and do not be lazy.

I can not imagine my vegetable garden without zucchini. However, as without their close relatives, the Pipassons and Pumpkins. I always plant these vegetables willingly and a lot, and the collected trophies are enough for us to eat to the heel themselves, and to feed friends and neighbors, and to preserve for the winter (the last banks are opened when the new season is already beginning).

I think a lot depends on the compatibility of varieties with the owners. I tried many different ones: some flatly refused to grow with me, others - neither shakily nor swell. But in the end, I was still able to make up my personal “guard”, which will always cover me, even in lean years.

The best varieties of zucchini

So, I will list your favorite varieties: zucchini - Polar Bear, White Swan, Seagull; zucchini - Black handsome, Zebra, Squash, Negro; squash - Umbrella, White 13.

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See also: How to grow zucchini in the Urals

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Planting zucchini seeds

I sow in the pots in the first ten days of May, and then I carry them to the greenhouse, where I place them not on the ground, but on old shops. Seedlings appear quickly, and at the end of May, when the threat of frost passes, I transplant the plants into the open ground, first attaching them to the scorching sun with plastic fruit boxes with a mesh bottom. After about a week, I remove these shelters.

I prepare the holes for planting as follows: first I put a bunch of freshly cut grass there, on top - humus or ordinary compost (depending on what is available) and a handful of ash.

I mix everything thoroughly and spill plentifully, plant the plants and fill it up with ordinary soil from the beds. And it turns out that my sprouts live in insulated "fertile" holes. They provide young plants with easily assimilated nitrogen in ammonium form, which favorably affects their growth.

In addition, the soil does not become acidified, which occurs when mineral nitrate-containing fertilizers are used, where nitrogen is in the form of nitrates and nitrites.

Pollinating zucchini

When the squash blooms, I pollinate every morning, although this can be provided to the bees - all the neighbors have apiaries, so there are enough pollinators in the district. But I try to make sure that no female flower is left without pollen.

In the beginning of July there are always fresh squash on the table.

Top dressing of courgettes

When the fruits start to keep up, every 10 days I feed them with the same infusion. I try not to overexert and to collect current young consumption and processing for young ovaries with a thin skin and small seeds, and for storage I leave the fruits that began in August (I keep them on the bushes until the seed peel is completely hardened).

At this time, planting is no longer feeding, only watering, because an excess of nitrogen affects the keeping quality. In dry weather, be sure to mulch the soil with hay and water it daily with warm water. By the way, hay as a mulch also protects the ovary from decay - it turns out double protection.

Similarly, I grow pumpkins.

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Reference by topic: Pumpkins and pumpkin - growing, types and care

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This year, they shared with me seeds kruknek, grew funny shriveled fruits, which still decorate the interior of the kitchen.

Finally, I’ll tell you how I canned zucchini for the winter. This recipe was shared with me by my supervisor, Ph.D. and just a wonderful person with a great sense of humor. She calls it "Mother-in-law's tongue in the bank."

So, 3 kg of zucchini cut into cubes, add chopped peppers (2-4 sweet and 1-2 bitter), 100 g garlic, 2 st. l. salt, 1 glass of sugar, 1 glass of vegetable oil and 0,5 l of tomato paste. Mix everything and cook, stirring, over low heat for half an hour. Then add an 1 glass of table vinegar (6%). In a hot form, decompose into sterilized jars and roll them with sterile caps.

Be sure to try, do not regret it!

Zucchini spaghetti

In the yard is the end of April, and I roasted Spaghetti's last squash from the harvest of last year. Oh, what a wonderful vegetable! I want to share with readers how I grow it.

Seeds sow in May under a film on a temporary bed. As soon as the cotyledon leaves appear, I immediately transplant to a permanent place (fertilizing the humus with wells and well straining them) and covering them with plastic bottles with cut off bottoms. After the threat of recurrent frost disappears, I remove these shelters and spend loosening. In a week I add fertilizing with herbal infusion.

Since this variety of zucchini has very thick and long whips, I plant them along the fence, and they quite freely feel themselves there: neither do I disturb them, nor they me. I harvest fruits for the winter in late August in the cellar, and there from time to time I turn them from one side to the other.

I cannot but tell you about how I cook Spaghetti. What hostess does not want to boast of a recipe? I cut the fruits lengthwise into two halves and cook for about 15 minutes. over low heat. While the trial and the case, I fry onions and carrots in vegetable oil. Meanwhile, the zucchini comes up. After it cools down, remove all the seeds with a spoon, and then scrape out the pulp, which immediately breaks up into thin threads. This is spaghetti.

Pulp spread on a skillet with vegetables, a little salt and minutes 5-10 fry over low heat. Then add ground red pepper.

Cultivating zucchini - sharing your care experience

Mexican friend zucchini

Lovers you zucchini the way I like them? Undoubtedly, pancakes from courgettes or vegetable ragout are respected by many. In our village this vegetable was registered on a compost pile.

I grow zucchini in the wild, in the open ground - on high warm beds, covered with black covering material. She refused seedlings, it was too painful for her to take root after transplanting into the ground. I’m doing this: I cut a circle of ten centimeters in a spunbond, pour it well with water, make a hole, pour a handful of ash and a few handfuls of compost, pour it again with water. Next - a small depression, sprinkle two seeds just in case, a little earth and cover with a transparent cropped plastic bottle.

Sprouts appear in a few days. The main thing here is to ruthlessly remove the excess plant, only one should be left in the hole. Watering - in the evening, a bucket of warm water.

If zucchini are frozen

Last season, at the end of June, when my zucchini gaily turned green, it froze at night. I wake up somehow in the morning and do not believe my eyes: in the evening everything was joyful and alive, and now all the leaves have turned black and drooped. Burned, then cut off all-all the dead leaves and sprinkled the remaining solution, stimulating the growth of the roots. The courgettes looked so sad that they could not believe in the continuation of their lives. A day later, I sprinkled with a saline solution. A week later, my cabbages revived and began to grow green again. The harvest, however, subsided for a couple of weeks, but it was so massive, amicable that I did not have time to cut it off and drag it to the house with arms.

During the season, as a rule, I do not water zucchini. The beds, sheltered spangbone house, perfectly retain moisture from the spring. And if it's really hot and dry weather, then in the evening I throw a hose on the bed and just shake the water from the well.

If there are not enough zucchini on the zucchini

Last year, the weather was cool and zucchini blossomed inactive, the ovaries were not enough, I tried this recipe: I sprayed the plants with sweet water. It attracted insects. I do not do top dressing and cultivation. Initially, good and “tasty” made high beds make life much easier. And they guarantee a harvest.

The store sells two varieties of courgettes and zucchini. The species are similar, but the zucchini are more productive, have a more tender flesh, and the peel for a long time does not coarsen. By the way, the seeds of courgettes are very well kept. Even after eight years can normally ascend.

Vegan cats

And my cats are very fond of zucchini. I have several mustachioed-striped-red-tailed and tailed. How without them in a village house? Mice are already worth their weight in gold, the competition is huge. Therefore, my tailed ones are happy to burst zucchini. Finely cut, add a couple of eggs and cereals, a little milk - and in the oven. Great meal! Especially with a bang go the first, young zucchini.

Of all the variety of varieties of this vegetable, I most like the oilman's Breakfast. They are long, slender, green, perfectly kept, lying under the bed until April.

From personal observations: the best are those that winter under the bedside table with the TV.

Varieties of courgettes that I recommend

Gribovsky 37

An old classic variety, still loved by gardeners. Legends circulate about his hedgehog; it can be stored until the New Year. Medium early, bushy, strongly branched. The fruit is a short cylinder, when young, it is light green, and mature is white.

Zolotinka

Early, very productive. The peel is not rough for a long time. The bright yellow fruit looks very beautiful in the can, in conservation. The bush is compact, does not lash. If in time to collect young zucchini, then they grow very much.

Ball

Early ripening variety. I got on our list thanks to an unusual round shape. Perfectly suited for stuffing, to do this, tear off the fruits small.

Aeronaut

Early ripe bush variety, fruit - cylinder, smooth, dark green, weighing 1,3 kg. The peel is thin. The pulp is whitish yellow, dense, tender, slightly sweet, juicy.

Negro

Early-ripening zucchini zucchini variety for open ground. Fruits of mass 0,7-0,9 kg, elongated-cylindrical, unusual black-green coloration. The flesh is green, juicy, very tasty.

Zebra

Early ripening variety. The plant is bushy, the leaves are very decorative, the fruits are light green with longitudinal dark green stripes.

The flesh is slightly yellowish, juicy, crispy.

Apollo F1

Early hybrid. A good harvest can be harvested in any weather. The fruits are large, weighing 3-3,5 kg, and the flesh is very tender and tasty. The plant is cold-resistant and shade-tolerant, fruit-bearing.

On a note:

Domestic courgettes

Pros: frost-proof, more suitable for central and northern areas. A more delicate taste, longer stored in a natural form and retain a taste when preserved.

Foreign varieties of courgettes

Pros: fruits are more even, with a thin skin, the seed chamber is smaller, which means that the flesh is larger. Longer remain on the bushes, not overgrown and not overripe.

© I.O. Kochanova Tver

© Anna Zizorosa, Tver and E. Zimina Yoshkar Ola

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