Growing Squash

Summer squash is a versatile and prolific vegetable that can thrive in various garden settings. Whether you prefer zucchini, yellow squash, or pattypan, summer squash is relatively easy to grow and provides a bountiful harvest. Here’s a comprehensive guide to help you grow summer squash successfully.

Summer squash is a gardener’s favorite because it matures quickly, often producing its first fruits in as little as 50 days from planting. It’s also incredibly versatile in the kitchen, perfect for grilling, sautéing, baking, or eating raw.

There are several types of summer squash to choose from:

Zucchini: This popular variety comes in green and yellow, and it’s known for its mild flavor and versatility.

Yellow Squash: Also known as crookneck or straight neck squash, it has a slightly sweet flavor and tender skin.

Pattypan Squash: These small, round, scallop-edged squash are great for stuffing and roasting.

Choose a variety based on your culinary preferences and the space available in your garden.

Timing: Summer squash thrives in warm weather and should be planted after the last frost when the soil temperature reaches at least 60°F (16°C). In most areas, this means late spring.

Location: Choose a sunny spot in your garden that receives at least 6-8 hours of direct sunlight daily. Squash plants need plenty of room to grow, so ensure you have enough space to accommodate their spreading vines.

Soil Preparation: Summer squash prefers well-draining soil rich in organic matter. Aim for a pH level between 6.0 and 6.8. Incorporate compost or well-rotted manure into the soil to enhance fertility and drainage. Consider planting in raised beds with heavy clay soil to improve drainage.

Watering and Mulching: Keep the soil consistently moist but not waterlogged. Water the plants deeply at the base, avoiding overhead watering to reduce the risk of fungal diseases. Apply a layer of organic mulch, such as straw or compost, around the plants to retain soil moisture, regulate temperature, and suppress weeds.

Fertilizing: Summer squash is a heavy feeder and benefits from regular fertilization. At planting time, mix a balanced fertilizer into the soil. Once the plants begin to flower, side-dress with a high-phosphorus fertilizer to encourage fruiting.

Harvesting: Harvest summer squash when young and tender for the best flavor. Zucchini and yellow squash are typically ready when 6-8 inches long, while pattypan squash can be picked when they are 2-3 inches in diameter. Use a sharp knife or pruning shears to cut the squash from the vine, being careful not to damage the plant.

Storing and Using Your Harvest: Freshly harvested summer squash can be stored in the refrigerator for up to a week. They are incredibly versatile and can be used in various dishes, from stir-fries and casseroles to salads and baked goods.

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All About Lisianthus

Lisianthus is the epitome of a classy, versatile flower. With ruffled petals and elegant buds in various colors, this delicate-looking bloom is prized for its beauty and ability to hold up as a cut flower.

Planting Lisianthus

Timing and Placement: Plant lisianthus transplants two to four weeks before the last spring frost to allow them a period of excellent soil. Space the plants 4 to 6 inches apart for optimal growth, positioning them slightly higher than the soil level.

Soil Requirements: Lisianthus thrives in neutral or slightly acidic (pH 6.5-7.0) and well-draining soil enriched with compost.

Lisianthus Care:

Plant lisianthus in an area that receives full sun for six to eight hours daily.

Soil and Water: Lisianthus prefers well-draining soil enriched with organic matter like compost or leaf mold. The soil should remain moist but not wet. Water as soon as the soil feels dry, avoiding moisture on the leaves. A soaker hose can be an excellent addition to the garden bed to help maintain consistent moisture levels.

Temperature and Humidity: Lisianthus is a heat-loving, drought-tolerant plant that prefers low humidity. It doesn’t tolerate high moisture well and is prone to developing diseases in such conditions.

Fertilizer: Regular feeding benefits lisianthus, so we recommend a commercial flowering plant fertilizer with more potassium than nitrogen every other time you water during the blooming period.

Pruning: Deadheading lisianthus encourages more blooms. In areas where it can be grown as a perennial, cut it back to the ground in winter and cover it with mulch. In extremely low temperatures, a row cover is used for added protection.

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Tomato and Cucumber Salad

We love this tomato and cucumber salad because it’s light and refreshing, perfect for barbeques and picnics! Pick up a few tomato plants from Back Home on the Farm and use your tomatoes for this delicious side dish.

You’ll need:

For the salad:

5 large tomatoes, quartered
1 English cucumber, peeled and sliced
1/2 large red onion, sliced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 pinch kosher salt and 1 pinch black pepper

For the dressing:

1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon kosher salt + 1 pinch freshly ground black pepper
1 garlic cloves, minced
1/2 teaspoon honey or brown sugar (optional for low-carb, Keto, or sugar-free diets)
1 teaspoon dried oregano

To make:

Combine all the vegetables, herbs, salt, and pepper in a salad bowl.

In another bowl, combine all the dressing ingredients. Pour the dressing over the salad and toss to combine. Refrigerate and serve when ready.

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Herbs as Salt Substitutes

Enhance your meals with flavor and flair while staying mindful of your health. Herbs and spices, with their depth and variety, offer a heart-healthy alternative to salt and sugar. Choose from an excellent selection of herbs here at Back Home on the Farm!

Basil
With its sweet and peppery flavor, it’s a great compliment to fish and meat dishes. It’s also excellent in pesto, marinades, dressings, and sauces.

Bay Leaves
Bay leaves are primarily used in soups, stews, meats, poultry, seafood, and sauces. They add a woodsy, bitter touch to dishes.

Mint
Sweet and cooling, mint is lovely in salads and pairs well with potatoes and peas.

Thyme
This peppery and lemony herb adds a punch of flavor to fish, chicken, tomatoes, and roasted vegetables.

Oregano
Grilling season is almost upon us! Grow this warm and spicy herb for marinating meats and seafood before grilling.

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Herb-Marinated Steak

Herb marinades are a game-changer for steak lovers! Infusing steak with a blend of fragrant herbs adds a rich depth of flavor. The marinade’s acidity helps tenderize the steak, making it juicy and succulent. Pick up a variety of fresh herbs here at Back Home on the Farm.

You’ll need:

1 cup fresh basil
3 scallions thinly sliced
2 tablespoons fresh thyme
2 tablespoons fresh mint
2 cloves garlic
1 jalapeno seeded and sliced
2 ½ teaspoons salt
1 lemon lemon zest
½ lemon lemon juice
¼ cup olive oil
2½ lbs steaks

To make:

Combine all ingredients except the steaks and place them in a food processor, then pulse until a paste forms.

Pat the meat dry and place it in a shallow baking dish or a freezer bag. Cover the meat with the marinade and refrigerate it for at least 30 minutes or overnight.

When ready to cook, heat the grill to high. Use a paper towel to pat the meat dry, leaving on as much paste as possible. Grill over direct heat or under the broiler until browned on both sides, about 3-6 minutes per side if 1 to 11/4 inches thick and 6-9 minutes if 2 inches thick. Let rest for 5-10 minutes.

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