I've never grown zucchini because we rarely eat them, and we don't like salted or pickled ones, so we only make caviar for the winter. Although, last year I was treated to some canned zucchini, and I absolutely loved them. And then last summer, my neighbor started giving me some of her vegetables because she was sick and couldn't process them. That's why I always got overripe ones.
I processed the pulp into caviar, but decided to save the seeds for seed. So I planted everything they gave me. Honestly, I don't know what varieties they were, and neither does my neighbor, but I started getting a bountiful harvest. This is the trough I collected:
As far as I'm concerned, there are at least three varieties here. Since I don't revere this vegetable, I approached growing it completely irresponsibly—I planted it haphazardly, without following any specific pattern. I only knew it was a heat-loving vegetable, so I chose the sunniest spot. Besides, this was the only spot left (it's usually empty).
The result of this planting is not impressive, but the crop withstood this test:
The first thing that struck me was that I picked the first fruits at the end of June, even though I'd planted the seeds at the end of May! They were milky, sweet, and tender. By the end of August, the fruiting was in full swing, and even the first buds had appeared. So, it was time to pick them, and keep picking them.
Before planting, I researched the rules for growing zucchini crops, and many experts recommend growing seedlings first, but I didn't do that. I immediately planted the seeds deep in the beds. However, I did initially treat them with a light pink solution of potassium permanganate (I always disinfect, but usually with disinfectants, but I didn't have any on hand).
How I planted zucchini:
- I dug up the beds, but not too deeply, and then leveled the surface with a rake.
- I made holes about 5 cm deep.
- Then I covered it with soil. But I approached this part responsibly. I mixed half soil and half peat, and added a little straw. This is what I covered the seeds with.
- Then I watered them, but not too much, and covered them with plastic, as it was still very cool at night. I kept them like that for a couple of weeks, and then removed the cover. And the zucchini didn't object. I thought it would be stressful for them, but it turns out they're truly easy-to-grow and resilient.
- Yes, I planted two or three zucchini in each hole, but spaced them a couple of centimeters apart. I've learned this from experience: if you plant seeds in a bunch, thinning them out is difficult, but with spaced out plants, it's quick and easy. But the main thing is that healthy plants aren't damaged.
I can't say I was particularly careful with zucchini. But I didn't completely ignore them either. So here's what I did periodically:
- I watered it every week (I just threw a hose and the water flooded the vegetables (my soil is loose, the groundwater is deep, so the drainage is excellent).
- I loosened the soil—very rarely, just as I thinned the grass. Incidentally, I don't remove weeds at all now; as it turns out, they create additional shade, so my zucchini don't burn in the scorching sun. See for yourself:
- I mulch – yes, I love it. Mulch always saves all my plants – it retains moisture, keeps pests out, and simultaneously saturates them with nutrients. I sometimes add nettles too – they're very beneficial.
But I have one thing I always take very seriously. I've even applied it to my zucchini: fertilizer. I think that's why all my crops grow strong and resistant to diseases and pests.
How to feed zucchini (note, regardless of variety):
- Before planting, I scatter superphosphate and potassium sulfate throughout the garden (30 and 20 g per 1 sq. m, respectively);
- Before the start of active growth, I leave the zucchini alone, then I add 1 liter of a solution of 10 liters of water and 20 g of saltpeter under each bush;
- After several leaves have formed, I fertilize with Agricola.
I didn't feed them anything else. From then on, my zucchini grew on their own; I only watered them. The result was a good harvest.
I'm always so devoted to zucchini—cherishing them, dusting them off... But it turns out you don't have to strain your muscles too much. I'll plant them this way next year, too. Thanks for sharing such a helpful tip.
Speaking of zucchini... Here's a recipe for an appetizer. Cut young zucchini into 7-8 mm thick slices and fry in sunflower oil on both sides until golden brown. It's a matter of taste, but I personally prefer to simmer over low heat so the insides are thoroughly cooked. Remove from the pan, let cool, and drain. Sauce: per 100 g of mayonnaise, 4-5 large cloves of garlic, salt to taste, 2-3 teaspoons of paprika, and hot red pepper flakes, also to taste. Add crushed garlic, salt, paprika, and pepper to the mayonnaise and mix everything together. Spread a thick layer on the zucchini and top with herbs to taste. It's best to let it sit for a while.
While there are no tomatoes, this is an excellent snack, including with vodka.