Zucchini, that Zeppelin wanna-be in your garden, can be utilized in a rich range of recipes

I’ve spent some time in Rossland, B.C. After gold was discovered on Red Mountain in 1887, the ‘Golden City’ was the heart of a significant boom.

Rossland gardens produce their own mother lode. With each Kootenays visit came the annual warning, “Lock your car or someone will fill the back seat with zucchini.” I like zucchini so, always up for a challenge, I left my car unlocked. Once. 

Zucchini, patty pan, yellow straightneck and eight ball are popular varieties of the summer squash family. Harvested while fruit is young and days are warm, they offer edible skins, tasty blossoms and flesh that may be eaten raw or cooked. These squashes require refrigeration once picked. Winter squash, such as red kuri, pumpkin, butternut and spaghetti, are harvested late in the season, have mature seeds and hard skins. When cured properly, winter squash have a room temperature shelf life.

The seeds germinate quickly, developing mature leaves mere weeks after hitting starter soil. They are the last transplants I put out, yet they produce fruit when the cherry tomatoes are ripening. And do they ever produce—they’re as ambitious as the Rosslanders on the hunt for unlocked vehicles.

Many varieties grow bush-like, occupying a modest portion of the plot, as opposed to winter squashes which send out overachieving vines, hell-bent on taking over your (and your neighbours’) yards. That said, they still sprawl; the large leaves may conceal the fruit, and contact with the soil increases the risk of fungal transfer to the plant.

As most of us are gardening in small spaces, the first Su-approved tip utilizes round tomato cages. I place a cage over a tender plant, as the stems grow longer I tuck the leaves up inside the rings. The encouragement of vertical growing reduces the square footage occupied in our limited space, and I can see what’s growing. Increased airflow around the plant and upright stems and leaves reduces soil splash-up. As leaves wither, I lop them off at the base of the stem. 

It’s “Are you smarter than a fifth grader?” time. Each squash plant produces female and male blossoms. Female blossoms, cradling a bumpy stigma, bloom on a thick stem which is actually the ovary, an immature fruit. If not pollinated, this baby squash will wither and brown. The male blossom stamen sports a thin stem and contains an anther and filament which looks like a yellow cotton-tipped swab, dusty with pollen. Your future zucchini quick bread or savoury ribboned pasta will thank you for any assistance you lend to the already busy bees. 

To help the process along, use your finger, a Q-Tip, tiny paintbrush or the anther itself; simply ensure some pollen finds its way from the male stamen to the female stigma and Bob’s your uncle. Or maybe your daddy.

Fast forward after the female blossom drops, “The zucchini looked great, now it’s yellowing and spongy at the end.” Blossom end rot is not a poor pollination issue, your soil may be lacking calcium and the egg shells tossed about take just too darn long to break down. 

To remedy a calcium deficiency, pulverize your saved egg shells into a fine powder. Mix 1:1 with five percent white household vinegar and let it bubble for 60 minutes to release the calcium and neutralize the vinegar. Into five gallons of water add two to three tablespoons of the frothy sludge, stir and dispense as you would normally water around the base of your squash plants.  

This past week I had a “What fresh Hell is this?” moment. As I found out, the dusty white patches on several zucchini and spaghetti squash leaves are likely powdery mildew. PM can disrupt photosynthesis, causing significant yield loss. PM loves the type of weather that brings beach days and warm barbecue evenings. And despite ‘mildew’ in the name, you’ll be hard pressed to see PM during a wet spell as rain tends to keep airborne spores at bay. Dry spells are among the few times I shower water on squash leaves. Loppers in hand, I cut the stems and put the fungus-ridden tailings in the garbage, not the compost. 

Su-approved tip number two involves simple kitchen cupboard or bathroom cabinet-inspired foliar sprays. In a short YouTube video from Next Level Gardening, Brian Lowell offers insight into using water mixed with milk, mouthwash, five percent vinegar, baking soda or three percent hydrogen peroxide to combat PM. The 2024 video is entitled ‘Powdery Mildew – Five Home Remedies.’ I like this guy, his information is concise and in conjunction with removing diseased leaves, the three sprays I’ve tried have proven helpful. 

September is a glorious, harvest-heavy month in Zone 3b. Should your plans for the bounty on your claim include savouring it yourself, rather than stashing in unsuspecting Subarus, the fresh and preserved potential is vast. Raw, shredded zucchini freezes well for future muffins, scones, and quick breads; cut it into nuggets to freeze for soups and sauces.

Cubed zucchini and sugar, cooked with lemon and pineapple juices, can be hot-packed into sterilized jars, processed in a water bath and preserved as ‘mock pineapple.’ If you are more of an apple fan than a pineapple fan, zucchini crisp, made with all of the usual suspects except the actual apples, just might fool your family. Yes, Randy ate zucchini with ice cream.

Lemony Zucchini and Orzo Salad is our home-spun gem that starts with sliced zucchini brushed with olive oil and a serious cracking of black pepper. 

Grill or pan-sear the zucchini slices until there’s a noticeable char on the strips, that’s where the flavour shines. Cut into squares, set aside with any pan juices to cool. 

Add 1.5 cups of orzo to three cups of boiling water, turn heat down to low, stir, cover. If orzo looks dry before it’s al dente, add a bit more water. Ideally, you don’t want to drain any flavour away. Remove from heat, add zest and juice of half of a lemon, add a drizzle of olive oil to keep the orzo loose. Once cooled, toss with two tablespoons of finely crumbled feta cheese.

Steam or blanch a handful of asparagus spears for just three minutes or until tender-crisp. Cut into bite-sized pieces, cool.

Into a large bowl, collect: One punnet of colourful cherry or grape tomatoes, sliced in halves. One quarter of a red onion, sliced razor-thin. One cup of rinsed, canned cannellini (or alternative white) beans. One quarter cup grated Romano, Parmigiano-Reggiano or Asiago (or a blend). Zest and juice of the other half of the lemon. Stir. 

When zucchini, asparagus and orzo are cooled to room temperature, add to bowl with more fresh cracked pepper. Toss gently, the zucchini will be fragile. 

If additional dressing is required to obtain a desirable consistency add only olive oil and fresh lemon juice. Oregano and a sprinkle of salt brightens this nicely, just keep in mind the salad should mainly taste lemony-peppery. And of course, charred zucchini-y. Enjoy!

Su Young-Leslie // info@thejasperlocal.com