Posted on 07/15/2023 5:28:55 AM PDT by Diana in Wisconsin
The Weekly Gardening Thread is a weekly gathering of folks that love soil, seeds and plants of all kinds. From complete newbies that are looking to start that first potted plant, to gardeners with some acreage, to Master Gardener level and beyond, we would love to hear from you.
If you have specific question about a plant/problem you are having, please remember to state the Growing Zone where you are located.
This thread is a non-political respite. No matter what, you won’t be flamed, and the only dumb question is the one that isn’t asked.
It is impossible to hijack the Weekly Gardening Thread. Planting, Harvest to Table Recipes, Preserving, Good Living - there is no telling where it will go - and that is part of the fun and interest. Jump in and join us! Send a Private Message to Diana in Wisconsin if you'd like to be added to our New & Improved Ping List.
NOTE: This is a once a week Ping List. We do post to the thread during the week. Links to related articles and discussions which might be of interest to Gardeners are welcomed any time!
15 Types Of Zucchini From A to Z
From classic green to zephyr zucchini, we’re covering the most popular types of zucchini from A to Z in this helpful guide to courgette!
All types of squash plants (including zucchini) originated in the Americas. When early explorers discovered these starchy plants, they brought them back to Europe and started growing and cultivating them there.
We can credit Italy with creating the modern-day zucchini. They dubbed it the zucchino (little squash). The zucchini made its way back to America in the 1920s, but it was ignored by most consumers for about 50 years. We just didn’t know what we were missing!
But it ended well as today we have volumes of zucchini recipes from zucchini noodles to stuffed zucchini and zucchini dessert crisp! And, there are more than a few varieties of zucchini to choose from.
Zucchini is a popular summer squash that is loved by many for its mild flavor and versatile nature. It can be eaten raw or cooked and is often used in salads, soups, stews, roasted as a side, and even as a substitute for pasta. Today we are going to look at 15 different types of zucchini.
Zucchini Varieties:
Bianco di Trieste Zucchini
Black Beauty Zucchini
Classic Green Zucchini
Cocozelle Zucchini or Striped Zucchini
Costata Romanesco Zucchini
Gadzukes Zucchini
Green Bush Zucchini
Green Egg Squash
Lebanese Zucchini
Magda Zucchini
Pattypan Squash
8 Ball Zucchini or Round Zucchini
Tromboncino Zucchini
Yellow Zucchini
Zephyr Squash
Continues, with information and photos of each type at:
https://www.liveeatlearn.com/types-of-zucchini/
No such thing.
Zucchini bread. Freeze it for winter mornings. Loaf upon loaf. :)
Good morning.
I’m buried in peas.
My onions and garlic and Brussel sprouts are doing well. Lettuce is starting to bolt. I jsut put in some zucchini, hopefully late enough to avoid squash bugs.
I have beets and trunips comeing along nicely.
And the weeds are going gang busters.
I made Zucchini Pancakes for my Mom this week and she loved them. They are always a favorite in this house...anytime!
Mom’s Zucchini Pancakes
These zucchini pancakes go fast! I am “Mom” and have been making these for years. My whole family just loves them. Serve with a dollop of sour cream.
Recipe by Suefood
Updated on June 26, 2023
Prep Time:20 mins Cook Time:10 mins Total Time: 30 mins
Ingredients
2 cups grated zucchini
2 large eggs, slightly beaten
2 tablespoons chopped green onion
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pinch dried oregano
1/4 cup vegetable oil, or as needed
Directions
Blot grated zucchini with paper towels to remove moisture. Stir together zucchini, eggs, and green onion in a large bowl. Mix together flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir into zucchini mixture until batter is just moistened.
Heat oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan-fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.
https://www.allrecipes.com/recipe/222870/moms-zucchini-pancakes/
I agree! See the recipe below for Zucchini Pancakes. That’s my favorite way to use them. :)
(Same thing: grate and freeze and enjoy those pancakes or bread all winter!)
I lost my first zucchini plant yesterday to a vine borer. I have twelve left and so far have managed to keep the squash bugs at bay. They are planted all over our farm and I did succession planting so hopefully some pull through. My lettuce was also succession planting and the last bunch is doing well but the first two are bolting which is okay. I have a huge onion and garlic harvest which should last us all winter. Potatoes are okay but a bit disappointing. A friend gave us several tomato plants but I think that they are kind that ripen all at once. But once those produce their yield I have a bunch of volunteers from last year, hopefully romas which will start producing. So all going well.
You know you have too many zucchini when you try making zucchini wine!
Squash got the fungus. My son thinks it is due to it being shaded in the morning when the dew is out. We are still getting Squash and Cucumbers. Radishes and Beets are in pots. We thought it was going to be a Basil-less year but they have rebounded. Tomatoes are slow this year due to a cool June.
Deer keeps eating my zucchini flowers before I can harvest them for frittatas.
Justifiable homicide! ;)
Those are some nice ways to use zucchini, which both hubby and I love. Thank you!
Those remind me some of my mom’s potato pancakes, when there was leftover mashed potatoes, which wasn’t very often. I tell you there was not a morsel of food that wasn’t used/eaten in our house growing up. I’m so glad I learned so much from my Mama. One of a kind.
Your tagline made me chuckle.
I like boring a lot, too. I could use a bit of boring in my life right now. Been too busy to be bored.
When I lived on the coast, I had a major issue with powdery mildew on leaves. Hydrogen peroxide in a 2-3% mixture sprayed on the entire plant/tree worked quite well, with no damage to the leaves, fruit, or stems/trunks.
I’d spray this every other day for a week, then taper down to once a month. It was quite effective controlling the problem.
Sweet corn is flattened. Will make it a giant pita to pick but it won't ruin the crop.
I was preoccupied when the first squall line hit and didn't shut the door to the hoop house so I get to install a new layer of visqueen.
Everything else in the garden is pretty well wind-whipped but should recover soon enough. I've got a few tree limbs down and plenty of wind-blown mess to pick up.
I was hoping to get the boat out on the river this weekend and try to catch a catfish or three but it looks like I'll be cleaning up this mess instead. The first BLTs of the summer will take away some of the sting.
One of my personal sayings - boring is awesome. Beats the “interesting times” of the so-called Chinese Curse.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.