Zucchini
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So, every year we grow yellow zucchini, b/c once we have that in, we never eat any other type. This year, I've cooked with it twice and both times it's so bitter that it renders any food cooked remotely near it to be inedible. Any CP gardeners have any idea how this could happen ? They look great, the plant is growing great, at one point some leaves were a little yellow, so I gave it some plant food. It's growing in an area that was basically clay, so I bought bags of potting mix to put a layer on top. The cucumber and the lettuce from that area taste great, and the chilis and capsicum ( peppers for Yanks ) are also growing well.
Christian Graus Driven to the arms of OSX by Vista. Read my blog to find out how I've worked around bugs in Microsoft tools and frameworks.
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Christian Graus wrote:
Why must Americans always have strange names for things ?
Says the Aussie that calls peppers "capsicum"... :doh:
ROTFL - you've got it backwards, you call capsicum 'peppers', even tho they are not hot.
Christian Graus Driven to the arms of OSX by Vista. Read my blog to find out how I've worked around bugs in Microsoft tools and frameworks.
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So, every year we grow yellow zucchini, b/c once we have that in, we never eat any other type. This year, I've cooked with it twice and both times it's so bitter that it renders any food cooked remotely near it to be inedible. Any CP gardeners have any idea how this could happen ? They look great, the plant is growing great, at one point some leaves were a little yellow, so I gave it some plant food. It's growing in an area that was basically clay, so I bought bags of potting mix to put a layer on top. The cucumber and the lettuce from that area taste great, and the chilis and capsicum ( peppers for Yanks ) are also growing well.
Christian Graus Driven to the arms of OSX by Vista. Read my blog to find out how I've worked around bugs in Microsoft tools and frameworks.
Water and temperature are usually the culprits. Did you have any temperature swings or did you over-water that area? Perhaps it wasn't drained well.
And above all things, never think that you're not good enough yourself. A man should never think that. My belief is that in life people will take you at your own reckoning. --Isaac Asimov Avoid the crowd. Do your own thinking independently. Be the chess player, not the chess piece. --Ralph Charell
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Thanks - the one potentially useful thing they suggest is lack of water. I've been watering sparingly and using a weeper hose, which I've never done before, because this year my big concern is not getting my tomato leaves wet, as they have a fungus on them.
Christian Graus Driven to the arms of OSX by Vista. Read my blog to find out how I've worked around bugs in Microsoft tools and frameworks.
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Water and temperature are usually the culprits. Did you have any temperature swings or did you over-water that area? Perhaps it wasn't drained well.
And above all things, never think that you're not good enough yourself. A man should never think that. My belief is that in life people will take you at your own reckoning. --Isaac Asimov Avoid the crowd. Do your own thinking independently. Be the chess player, not the chess piece. --Ralph Charell
We've had tons of rain, and the temperature has been up and down as a result. I've under watered if anything, using a weeper hose to try to keep water off my tomato leaves as I can't kill the fungus on them.
Christian Graus Driven to the arms of OSX by Vista. Read my blog to find out how I've worked around bugs in Microsoft tools and frameworks.
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We've had tons of rain, and the temperature has been up and down as a result. I've under watered if anything, using a weeper hose to try to keep water off my tomato leaves as I can't kill the fungus on them.
Christian Graus Driven to the arms of OSX by Vista. Read my blog to find out how I've worked around bugs in Microsoft tools and frameworks.
Sounds like this may well be the cause. Do you grow any cucumbers? They are affected by this pretty easily as well, I've had beautiful crops ruined by this.
And above all things, never think that you're not good enough yourself. A man should never think that. My belief is that in life people will take you at your own reckoning. --Isaac Asimov Avoid the crowd. Do your own thinking independently. Be the chess player, not the chess piece. --Ralph Charell
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I'd have thought corgette came from the frogs!
Never underestimate the power of human stupidity RAH
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So, every year we grow yellow zucchini, b/c once we have that in, we never eat any other type. This year, I've cooked with it twice and both times it's so bitter that it renders any food cooked remotely near it to be inedible. Any CP gardeners have any idea how this could happen ? They look great, the plant is growing great, at one point some leaves were a little yellow, so I gave it some plant food. It's growing in an area that was basically clay, so I bought bags of potting mix to put a layer on top. The cucumber and the lettuce from that area taste great, and the chilis and capsicum ( peppers for Yanks ) are also growing well.
Christian Graus Driven to the arms of OSX by Vista. Read my blog to find out how I've worked around bugs in Microsoft tools and frameworks.
Most cucurbits (cucumbers, melons, and squashes) naturally produce toxins called cucurbitacins. When there is not enough water, low soil fertility, adverse temperatures, and/or the wrong soil pH, the plants produce more of this toxin, making their fruits taste bitter. You could also have simply gotten a bad batch of seeds, from plants that were too near wild varieties of cucurbits. Wild plants in the cucurbit family often produce a lot more cucurbitacins than their domesticated counterparts. Cucurbitacins are produced by plants to protect themselves from herbivores, which is why they produce more in stress conditions. The taste is said to be one of the bitterest of all plant compounds.
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So, every year we grow yellow zucchini, b/c once we have that in, we never eat any other type. This year, I've cooked with it twice and both times it's so bitter that it renders any food cooked remotely near it to be inedible. Any CP gardeners have any idea how this could happen ? They look great, the plant is growing great, at one point some leaves were a little yellow, so I gave it some plant food. It's growing in an area that was basically clay, so I bought bags of potting mix to put a layer on top. The cucumber and the lettuce from that area taste great, and the chilis and capsicum ( peppers for Yanks ) are also growing well.
Christian Graus Driven to the arms of OSX by Vista. Read my blog to find out how I've worked around bugs in Microsoft tools and frameworks.
Christian Graus wrote:
twice and both times it's so bitter
Try soaking them in salt water for a few hours first. Marc
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ROTFL - you've got it backwards, you call capsicum 'peppers', even tho they are not hot.
Christian Graus Driven to the arms of OSX by Vista. Read my blog to find out how I've worked around bugs in Microsoft tools and frameworks.
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So, every year we grow yellow zucchini, b/c once we have that in, we never eat any other type. This year, I've cooked with it twice and both times it's so bitter that it renders any food cooked remotely near it to be inedible. Any CP gardeners have any idea how this could happen ? They look great, the plant is growing great, at one point some leaves were a little yellow, so I gave it some plant food. It's growing in an area that was basically clay, so I bought bags of potting mix to put a layer on top. The cucumber and the lettuce from that area taste great, and the chilis and capsicum ( peppers for Yanks ) are also growing well.
Christian Graus Driven to the arms of OSX by Vista. Read my blog to find out how I've worked around bugs in Microsoft tools and frameworks.
Zucchini is part of the Cucurbitacea Family. The members of this family produce cucurbitacins, and they can cause the plant to have a bitter taste. Cucumbers will produce more cucurbitacins based on many of environmental growing conditions, and can usually be controlled. The zucchinis that produce high amounts of this chemical are thought to be caused by a gene in the plant instead. Therefore, there is probably nothing you can do about it, and in fact you should remove the plant from your garden, and make sure not to use any of the seeds from this plant for your next crop. Here is a link that has some good info: http://www.donnan.com/Zucchini.htm[^]
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We've had tons of rain, and the temperature has been up and down as a result. I've under watered if anything, using a weeper hose to try to keep water off my tomato leaves as I can't kill the fungus on them.
Christian Graus Driven to the arms of OSX by Vista. Read my blog to find out how I've worked around bugs in Microsoft tools and frameworks.
Yep, weeper hoses are very good for that. I've also found over the years that although moist conditions on the leaves help the fungi grow, the most important factor in whether the tomato plants succumb to the diseases is whether the soil is bare or covered with clean mulch (I use up to 3 inches of it). The primary source of the disease is the soil, and if the soil is exposed, the fungi will reach the leaves, whether by drifting or by tiny droplets of water splashing up. Also, if you mix a tsp of baking soda and a tsp of soap flakes (not detergent) in a qt/litre of water and spray it on the leaves from time to time starting when the plants are 8-10 inches high, it helps protect them from disease (doesn't kill it when it's established but makes conditions unfavorable). Also when the plants get big, take off the leaves at the very bottom, eventually up to 6 in from the ground.
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So, every year we grow yellow zucchini, b/c once we have that in, we never eat any other type. This year, I've cooked with it twice and both times it's so bitter that it renders any food cooked remotely near it to be inedible. Any CP gardeners have any idea how this could happen ? They look great, the plant is growing great, at one point some leaves were a little yellow, so I gave it some plant food. It's growing in an area that was basically clay, so I bought bags of potting mix to put a layer on top. The cucumber and the lettuce from that area taste great, and the chilis and capsicum ( peppers for Yanks ) are also growing well.
Christian Graus Driven to the arms of OSX by Vista. Read my blog to find out how I've worked around bugs in Microsoft tools and frameworks.
Is the outer skin dark and tough to cut?
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Heh... When I see "capsicum", I immediately think of capsaicin - which most certainly is hot. If your capsicum aren't hot, then you're probably talking about what we call "bell" peppers.
Yes, that is correct.
Christian Graus Driven to the arms of OSX by Vista. Read my blog to find out how I've worked around bugs in Microsoft tools and frameworks.
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Is the outer skin dark and tough to cut?
It's a little tough, but still yellow.
Christian Graus Driven to the arms of OSX by Vista. Read my blog to find out how I've worked around bugs in Microsoft tools and frameworks.
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So, every year we grow yellow zucchini, b/c once we have that in, we never eat any other type. This year, I've cooked with it twice and both times it's so bitter that it renders any food cooked remotely near it to be inedible. Any CP gardeners have any idea how this could happen ? They look great, the plant is growing great, at one point some leaves were a little yellow, so I gave it some plant food. It's growing in an area that was basically clay, so I bought bags of potting mix to put a layer on top. The cucumber and the lettuce from that area taste great, and the chilis and capsicum ( peppers for Yanks ) are also growing well.
Christian Graus Driven to the arms of OSX by Vista. Read my blog to find out how I've worked around bugs in Microsoft tools and frameworks.
I usually find that the problem is adding zucchini to the food in the first place. Even the smallest amount of zucchini renders a dish inedible.
Need custom software developed? I do custom programming based primarily on MS tools with an emphasis on C# development and consulting. A man said to the universe: "Sir I exist!" "However," replied the universe, "The fact has not created in me A sense of obligation." --Stephen Crane
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I usually find that the problem is adding zucchini to the food in the first place. Even the smallest amount of zucchini renders a dish inedible.
Need custom software developed? I do custom programming based primarily on MS tools with an emphasis on C# development and consulting. A man said to the universe: "Sir I exist!" "However," replied the universe, "The fact has not created in me A sense of obligation." --Stephen Crane
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It's a little tough, but still yellow.
Christian Graus Driven to the arms of OSX by Vista. Read my blog to find out how I've worked around bugs in Microsoft tools and frameworks.
Ah, right. Only reason I mention it is I grew some marrows last year harvested quite young they were soft and succulent. I let a few grow large - we'd had enough of marrow by that point :) - and they were really tough and dark and tasted quite bitter, especially compared to the youngish ones.
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So, every year we grow yellow zucchini, b/c once we have that in, we never eat any other type. This year, I've cooked with it twice and both times it's so bitter that it renders any food cooked remotely near it to be inedible. Any CP gardeners have any idea how this could happen ? They look great, the plant is growing great, at one point some leaves were a little yellow, so I gave it some plant food. It's growing in an area that was basically clay, so I bought bags of potting mix to put a layer on top. The cucumber and the lettuce from that area taste great, and the chilis and capsicum ( peppers for Yanks ) are also growing well.
Christian Graus Driven to the arms of OSX by Vista. Read my blog to find out how I've worked around bugs in Microsoft tools and frameworks.
You already have the links from other posts that I was going to send you, but I think you need to work on your soil a little more. Clay soils are terrible for growing gardens, though some plants are tolerant of it. They also usually contain hydroxides that raise the pH significantly, making the soil alkaline. Clay soil is hard for water to penetrate, so with a layer of potting soil on top it is still possible that the roots are starved for water even though the surface has been well soaked. Once wetted, clays do not drain well, and the retained moisture can cause root rot and other fungal problems, and can suffocate the roots. Poorly drained soils build up high concentrations of salts that are harmful to the plants, as well. Proper soil needs good drainage and moisture retention, a mid-range pH, air and organic material for the plants to thrive. I would recommend adding compost, peat or sphagnum moss, steer manure, and sand to the garden patch and till it into the soil to a depth of at least 12". That may take a lot of bags from the nursery, but I'd try to get the soil to about 1/3 organic matter, 2/3 clay and sand as a starting point, then see how it goes for a year. If you don't already have an abundance of them, add earthworms to the mix (after you're done tilling, of course). Worms aid in distributing the organic material, assist in the nitrogen fixing cycle and maintaining a proper bacterial culture, and aerate the soil nicely. A soil test kit is a cheap investment; after you've blended the soil test it. Be sure to use distilled water for the test, by the way - our water here is so mineralized that a test on the water produces the same results as a soil test using it. I've spent years modifying the alkaline, clay desert soil here, but it's coming along very well and I've got things growing I never thought would survive. It can be done, and it's worth the effort. :-D
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