They’re baaack….
I’m growing three different kinds of zucchini. Before you ask why, let me just say I love zucchini. To me, it would be like growing only one kind of tomato.
As production picks up, I get creative. Chocolate zucchini cake is a favorite. Details and the recipe are on my Hub Pages.
Soon, there will be days when I wonder why I planted so much. What was I thinking? Well, it’s a test. Which is the best, the earliest, most squash bug resistant, is attractive, has the longest shelf life and, most important: best tasting.
Recipe for zucchini pickles is on my Pinterest page
Most of my recipes are gathered on Pinterest: Zucchini Everything – Zucchini, courgette, summer squash
Baby Clarimore zucchini
Zucchini belongs to the species Cucurbita pepo. The yellow variety is slightly sweeter. The round, “Eight Ball” or “Ronde de Nice” are bred for stuffing.
Clarimore is a pale green and slightly speckled. It has an almost creamy texture. Like most summer squash, no need to peel these fresh, young vegetables.
Dark green (almost black) Raven and Golden Dawn yellow zucchini and are the long, straight varieties we most often see when we think of zucchini.
Pick zucchini at it’s best, 6″ to 8″ long.
I like Green Tiger, a European hybrid is named for its light-colored stripes. It has a mild and sweet flavor with a tender crunch. Green Tigers slightly nutty flavor is good cooked or raw in recipes. Not as straight and cylindrical as other zucchini and is best when served small.
Too many zucchini?
Zucchini prevention tips
Raven zucchini. Zukes are sometimes sold in farmers markets with the blossom still attached to baby zucchini.
for stuffed zucchini blossoms. Pick them in the early morning (or at night) when the flowers are closed. The closed blossom makes the perfect vessel for stuffing.
More blog posts about summer squash:
- Zucchini Heaven is about a favorite famous zucchini cake with my secret ingredient addition (black walnuts.)
- Zucchini. Stuff it. opens with a cautionary tale about a zucchini near death experience. And ends with Julia Child’s Grated Zucchini sautéed in Butter and Shallots From Food.com
