Zucchini
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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
"A Journey of a Thousand Rest Stops Begins with a Single Movement"
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I don't know which part of America you are think of Christian, but Zucchini is the American name as far as I'm concerned. In the UK, they are called courgettes. We also use "pepper" to refer to well...peppers...capsicum seems to be an Oz/NZ thing...
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Christian Graus wrote:
Why must Americans always have strange names for things ?
Says the Aussie that calls peppers "capsicum"... :doh:
Saffers call them baby marrows.
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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
Nooo! I eat zucchini plain, for beteween meal snacks, they're so good.
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As far as I've ever known, what you're growing is yellow summer squash; zucchini are dark green, but they are obviously close relatives. I've grown both, and have found no better way to alienate neighbors than walking down the street with a cart full of zucchini. After the first few harvests of the season drapes are drawn, doors slammed and bolted, and lights turned out until you pass safely out of range. One good plant goes a long way! :-D Another very productive type is Scallop Squash[^], which seems to continue producing all summer long, as fast as you can cut it.
"A Journey of a Thousand Rest Stops Begins with a Single Movement"
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As far as I've ever known, what you're growing is yellow summer squash; zucchini are dark green, but they are obviously close relatives. I've grown both, and have found no better way to alienate neighbors than walking down the street with a cart full of zucchini. After the first few harvests of the season drapes are drawn, doors slammed and bolted, and lights turned out until you pass safely out of range. One good plant goes a long way! :-D Another very productive type is Scallop Squash[^], which seems to continue producing all summer long, as fast as you can cut it.
"A Journey of a Thousand Rest Stops Begins with a Single Movement"
Hmm. You have an easy-going neighborhood. In mine, we have border guards and folks with zucchini are met with automatic weapons locked and loaded.
Software Zen:
delete this; -
Hmm. You have an easy-going neighborhood. In mine, we have border guards and folks with zucchini are met with automatic weapons locked and loaded.
Software Zen:
delete this;:laugh: :laugh:
"A Journey of a Thousand Rest Stops Begins with a Single Movement"
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:laugh: :laugh:
"A Journey of a Thousand Rest Stops Begins with a Single Movement"
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As far as I've ever known, what you're growing is yellow summer squash; zucchini are dark green, but they are obviously close relatives. I've grown both, and have found no better way to alienate neighbors than walking down the street with a cart full of zucchini. After the first few harvests of the season drapes are drawn, doors slammed and bolted, and lights turned out until you pass safely out of range. One good plant goes a long way! :-D Another very productive type is Scallop Squash[^], which seems to continue producing all summer long, as fast as you can cut it.
"A Journey of a Thousand Rest Stops Begins with a Single Movement"
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Well this American never heard of 'courgette'. Where I'm from we always called that 'summer squash'. Sorry, can't tell you why it might be bitter though.
In my experience, bitterness is usually due to how fast it grows at what stage of its growth cycle. If it is slow towards the end, with little late rain - it can be very bitter. For me, it is better eaten early - even immature. Courgette sounds like a French word, Zuchinni must be an Italian word. The English used to call them Marrows. And yes, they are a variety of summer squash! I don't know which word is in predominant use in America.
