Miscellanea

Zucchini and mini-greens

Zucchini and mini-greens


A luxurious crop grown using plastic bottles

In early May, zucchini shoots are covered with mini-greenhouses made from bottles of mineral water

In the Northwest region, two cultivation technologies are mainly used zucchini, squash, pumpkin and other pumpkin crops. They are placed either in greenhouses and hotbeds, or seedlings grown from seeds are planted in open ground.

Meanwhile, all these types of pumpkin are much less thermophilic, than cucumbers, and could well grow in our climate without greenhouses. However, like cucumbers, they absolutely cannot stand the spring night and morning frosts. Because of this, it is almost impossible to grow them directly by sowing seeds into ridges. And if they are sown after the end of the frost period, the plants will not have time to develop in order to bloom and start bearing fruit in time.


Moreover, the above two methods have their own disadvantages. For example, cultivation in greenhouses is guaranteed to protect a heat-loving crop from frost and to create optimal conditions for its growth. But building greenhouses because of several dangerous nights is a very costly, laborious, and therefore economically unprofitable business. With the seedling method of growing, again, additional areas are required to obtain it, including greenhouses. Additional work is also needed.

In addition, all pumpkin crops tolerate transportation and transplantation rather painfully, as a result they are delayed in growth, poorly and slowly take root. The transhipment of seedlings is somewhat easier to transfer when container growing... But in this case, damage and breakage of delicate plants are still possible during transportation and planting, since their stems and leaf petioles are very fragile.

All these operations and costs significantly increase the cost of growing pumpkin crops in the Northwest. At the same time, it is well known that they develop much better from seeds sown in a garden bed. But how to get away in this case from possible frosts? The most technologically advanced solution would be something in between these standard technologies. And this method is quite possible - this is the cultivation of such crops in micro-greenhouses.

Using this technology, this contradiction can be easily resolved by covering the sown in end of April - in the first days of May, the seeds in caps made of 5-8 liters of mineral water bottles cut across. Usually 2-3 seeds are sown in one planting place. Of the seedlings, one is left - the best, the rest are removed. If desired and possible, they can even be transplanted somewhere, but they will still grow much worse after that.

At first, the caps do not need to be opened at all, so that the seeds and seedlings are warm. Then, towards the end of May, on warm days, take off the caps for the day, gradually accustoming the seedlings to open air, and cover the seedlings again at night.

By June 10-15, under such shelters, pumpkin crops become cramped. But by this time, the threat of return frosts has already disappeared in our climate. Therefore, after June 12-14, the protection can already be removed completely. She is no longer needed.


And zucchini or squash continue to grow rapidly, and in the first week of July they bloom, and after another 3-5 days you can already take the first harvest. After that, zucchini for almost two months, until the end of August, or even longer - until the first autumn frosts - are vigorously developing plants that give a solid harvest of fruits every few days. And if at the end of August you cover the bed with lutrasil or spunbond for the night, then fruiting can be extended for several more weeks. But at the same time, the film must be removed every morning for successful pollination, since each flower of pumpkin crops blooms for only one day, and, not being pollinated in time, dries up.

And you also need to take into account one very important point: the earlier you are young when you harvest fruits, the greater their total harvest by weight will be. So don't wait for them to grow big. Collect them small, no larger than 15–20 cm, especially since at this age they are much tastier. Only if the gardener wants the fruits of zucchini or squash to remain plucked for several months (ordinary zucchini are stored much worse), then at the end of the season he can keep such fruits in the garden longer so that they become completely ripe, the peel in this case becomes solid.

Then they are suitable for long-term storage. Thus, the use of cover caps - a kind of individual micro-greenhouses - is quite accessible to every gardener, it is not laborious and very practical. And the technology associated with their application is the simplest and least costly, at least for a private household.

I have already tested this method more than once in practice. The harvest last season was very significant. I ate zucchini all summer, and at the end of August I put about 30 of them in storage. They lasted until the New Year and even longer.

Vladimir Starostin,
candidate of agricultural sciences, gardener


Zucchini and mini-greenhouses - garden and vegetable garden

SELECTION OF RECIPES WITH ZOOBIES

1. Fried zucchini in Ukrainian style

Such zucchini was prepared by my grandmother. I fall into childhood every summer.

The recipe is too simple, but very tasty zucchini are obtained.
Cut the young zucchini into circles, add a little salt and let stand for about 10 minutes. Then there are two possible scenarios. Grandmother fried, rolling it in flour and shaving it well so that they would not stick to the pan. But now, at the time of high technology, there are pans to which it does not stick. I fry without rolling in flour because the garlic gravy is the main thing.

Garlic sauce.
Quite frankly, it always adjusts to the number of zucchini, so there won't be the most accurate recipe.

For two medium zucchini, I use 3 large chives. I cut it finely and throw it into a mortar. (You can also grate on a thin grater or grind the cut cubes with the plane of a knife.)
I add a pinch of salt to the mortar, a pinch of ground black pepper (when not for a child, then a pinch of red hot ground pepper), 1 teaspoon of vinegar, 1 tsp. without a slide of sugar. And I rub everything thoroughly until smooth. I'll try and add salt, vinegar or sugar to taste.

Fry zucchini in a small amount of vegetable oil until golden brown. I remove from the pan and immediately put a third or a quarter teaspoon of gravy on each hot circle, and spread it all over the circle. I put the next fried zucchini on top and grease in the same way. We grab it hot. But when there are a lot of zucchini. mmmmm. cooled down, they are even tastier.
You can sprinkle with finely chopped dill.

2. Zucchini with meat in batter

- 2 - 3 young zucchini
- 300 g of meat (you can in any scenario - pork, beef, mixed minced meat, chicken and even fish)
- 1 onion
- 1 - 2 slices of white bread (without it)
- 1 egg
- Salt, pepper, garlic (optional)

For batter:
- Flour - 2 tablespoons
- 1 - 2 chicken eggs
- 2 - 3 teaspoons of milk
- Salt pepper

Cut the zucchini into circles 1.5 - 2 cm thick. If necessary, cut the peel (if the peel is young and thin, you do not need to cut it off).
Cut out the centers. If desired, they can be used to prepare minced meat - just remove the seeds and twist with meat - onions.
Any minced cutlet is suitable for the filling. You can cook it according to any of your recipes, or you can, for example, like this. Soak white bread in milk and then squeeze. Turn meat, onions and bread into minced meat in a meat grinder. Beat in an egg, add salt - pepper and mix everything well until smooth, and then beat so that the minced meat is collected in a single lump. Cover the prepared minced meat and refrigerate for 30 - 40 minutes. If you don't have time, you can cook right away.
Fill the middle of the zucchini circles with minced meat. Seal.
For batter, beat eggs with a little milk, salt and pepper. Dip each circle in flour. Dip in egg mixture.
Fry in hot vegetable oil until golden brown and cooked.
Since the meat is raw inside, fry over medium heat so that the meat has time to cook. After frying, it is advisable to cut one of the courgettes and check the filling. If it is damp, you can bring it to full readiness in the oven, microwave, or put all the fried zucchini in a pan and simmer a little over low heat under the lid.
Enjoy your meal!

3. Zucchini casserole with green onions

Ingredients:
Egg mixture:
● 3 eggs,
● 3 tablespoons of milk,
● 1 tablespoon sour cream (or mayonnaise).
● 1 table spoon of flour,
● 50 g cheese (grate),
● salt, pepper, curry whisper.

Preparation:
Cut the zucchini into thin rings and fan in a greased form.
Finely onion, sprinkle over the zucchini, pour over the egg mixture. Bake at 200 for 25 minutes (until golden brown). Cool, cut.

4. Zucchini, cheese and carrot appetizer

A roasted zucchini appetizer is very popular and loved by many. The very appetizing look of this appetizer allows us to decorate even a festive table with it, not to mention weekdays. For its preparation, it is better to use young zucchini without large seeds.

● medium zucchini 1 pc (I got about 15 rings),
● tomatoes 2 pcs,
● carrots 1 pc (130 g),
● hard cheese 130 g,
● garlic to taste,
● mayonnaise,
● greens.

Cut the zucchini into rings, salt and leave for 10 minutes
Cut the tomatoes into rings.
Drain the liquid from the zucchini, roll in flour and fry on 2 sides until golden brown.
Grate the carrots on a fine grater.
Grate cheese on a fine grater.
Mix cheese with carrots, squeeze out the garlic, mix with mayonnaise.
Put the fried zucchini on a dish, top with a tomato and cheese-carrot salad.
The appetizer is ready. It remains only to decorate it with greens.

5. Super-delicious zucchini rolls with chicken

-young zucchini (or zucchini) - 2 pcs.
- chicken breast fillet - 1 pc.
- garlic - 2 cloves
- hard cheese - 50 g
- ready-made paprika sauce (not spicy)
-a few basil leaves
-salt, black pepper
-olive oil.

Wash the zucchini and cut into strips of about 0.5 cm.
Cover a baking sheet with baking paper, spread the zucchini, grease a little with olive oil and salt. Put in an oven preheated to 180 degrees for 5-7 minutes, so that the zucchini become softer and curl better.
Cut the chicken fillet into thin longitudinal strips, beat off a little, season with salt and pepper.
Add garlic, stir and leave to marinate a little.
Put strips of chicken meat on prepared zucchini, sprinkle with cheese, basil, add a little sauce.
Twist zucchini rolls with chicken, chop them with skewers and bake at 180 degrees for 25 minutes.
Zucchini rolls with chicken meat are ready.

6. Korean zucchini "fly away" first.

To prepare this blank for the winter, it is advisable to use only strong and young zucchini. You should not peel them from the peel, and if you cut the zucchini into strips, then cut the other vegetables present in this appetizer into strips too. If you cut the zucchini into slices, then cut everything into slices too. It turns out more beautifully. Although, in principle, this is a matter of taste for every housewife.

It will be convenient and beautiful if you use a Korean carrot grater. Be sure, after chopping and mixing all the vegetables for the Korean zucchini, let them stand so that the marinade fills each bite with the unique aroma of Korean cuisine. A delicious and spicy snack that smells of spices and herbs will make your table much more appetizing in winter. Even with ordinary potatoes, such Korean-style zucchini will be “tucked into both cheeks”.

young strong zucchini - 2.5 kg.
onions - 0.5 kg.
carrots - 0.5 kg.
bell peppers - 5 medium
garlic - 200 g.
different greens (dill, cilantro, celery, parsley) - as much as you want
Ingredients for the marinade:

vegetable oil - 1 glass
sugar - 1 glass
vinegar 9% - 150 ml.
salt - 2 tablespoons
seasoning for carrots in Korean - 2 packs.
How to cook:

To prepare the marinade, simply mix the ingredients.

We grate the zucchini and carrots on a carrot grater in Korean or cut into thin strips - as you like. You can also cut vegetables into small slices. Cut sweet peppers and onions as you like. Mix chopped garlic and finely chopped herbs with all vegetables. Pour our dish with pre-prepared marinade, mix again and let it brew for 3-4 hours.

After this time, we put the snack in clean dry jars and sterilize: liter jars for half an hour, half-liter jars - 15 minutes. Everything. Roll up, let cool without turning the cans. You can store Korean-style zucchini both in the pantry and in the cellar - they are not "picky".

7. Zucchini casserole

Required:
400 grams of zucchini,
100 grams of cheese
2 eggs,
100 grams of sour cream,
0.5 teaspoon of slaked soda
150 grams of flour
greens,
0.5 teaspoon salt.,
pepper.

Grate the zucchini, squeeze out well. Cut or grate the cheese very finely, cut the herbs. Stir soda with sour cream, leave for 5 minutes, add eggs, salt, pepper, beat with a fork, add flour, mix. Then put cheese, zucchini and herbs there, mix and pour into a small diameter mold (grease). Bake for 40-50 minutes at 180 degrees.

8. Zucchini pizza

2 young zucchini (approx. 400 g total)
1 cup sifted flour
3 eggs
1 tsp baking powder
a tomato
cheese
salt
dill
grows up. butter.

Grate the zucchini on a coarse grater, add eggs, herbs, flour, mix, salt. Form generously lubricate grows. butter, put the mass, on top of the tomatoes. It was necessary to grease this case with yolk - I forgot! Send preheated to 180 gr. It took me 30 minutes, then I sprinkled the top with cheese and sent it to the oven for another five minutes.

9. Delicious zucchini cake

4 - small zucchini
2 eggs
200 gr - mayonnaise
100 gr - cheese
2- large carrots
2 - bulbs
garlic, salt. pepper - to taste
flour - until the consistency of a dough like a pancake
2- tomatoes.

PREPARATION: Wash and peel the courgettes. Grate on a coarse grater, salt and pepper and let stand for a while until the zucchini exude juice. Then squeeze them, add eggs and flour. Fry the cakes in a preheated skillet with a little added grows. oils.

FOR FILLING: Finely chop the onion, coarsely grate the carrots. Fry until soft. In a separate bowl, mix mayonnaise with garlic and dill. Grate the cheese in advance. Cut the tomatoes into thin slices. I also use them to shift the layers of the cake.

While the next crust is fried, on the finished one we spread a layer of mayonnaise with garlic and herbs, spread the onion and carrot filling, lay out the tomato slices, sprinkle with grated cheese. Cover with ready-made, hot crust. So repeat with each layer! The cheese is melted from the freshly baked crust and holds the cake together.

10. Zucchini fritters

Ingredients:
- Zucchini - 2-3 pcs. medium size, about 300 g
-Egg - 1 pc.
-Garlic - 3-4 cloves
- Flour - about 100 g
-Salt - to taste
-Vegetable oil - for frying

Preparation:
1. On a grater we rub the zucchini together with the peel (since the zucchini are young and their peel is very thin).
There is a lot of water in the zucchini, so we squeeze them out of excess liquid, otherwise the pancakes will spread and you will have to add excess flour.
2. Squeeze out the garlic (it gives the dish a special taste and aroma).
3. Drive in one egg, salt to taste. If after this, extra liquid is still formed, carefully drain it too.
4. Add flour and stir to make a thick dough like for pancakes.
five.Put the pancakes with a spoon in a preheated pan with vegetable oil, lightly press them down and fry until golden brown on both sides.
6. Serve on the table pancakes, decorated with fresh dill, with an estimate. They can be eaten both warm and cold.
Bon Appetit!


Zucchini is a crop that is demanding on soil fertility. In the spring on
the selected site, depending on the composition of the soil, is applied with organic and mineral fertilizers.
Peat soils - 2 kg of manure or compost are applied per 1 m2, 1 bucket of sod land (loamy, consisting of clay and sand, or clay soil), 1 tbsp. a spoonful of superphosphate (crushed into powder), 1 tbsp. a spoonful of potassium sulfate or potassium chloride and 1 glass of wood ash. After adding all the components, the site is dug to a depth of 20-25 cm, the surface is leveled, compacted and watered with a warm (35-40 C) solution (1 teaspoon (at the level) of copper sulfate and 1 glass of liquid chicken droppings are diluted in 10 liters of warm water) at the rate of 3 liters per 1 m2. The garden bed is prepared 2-3 days before sowing or planting seedlings. After preparing the beds, it is covered with a film to avoid evaporation of moisture and to preserve heat.
Clay soils - per 1 m2, 3 kg of coarse sand, peat, humus and sawdust are applied. From mineral fertilizers add 1 tablespoon of superphosphate, nitrophosphate and wood ash.
Light loamy soils - the same components are applied to 1 m2 as to clay soils, except for sand.
Sandy soils - For 1 m2, 2 buckets of sod land, peat and 3 kg of humus and sawdust are applied. From mineral fertilizers, the same components are applied as on clay soils.
Fertile chernozem soils - 0.5 buckets of sawdust and 3 buckets of soddy clay soil are introduced per 1 m2. From mineral fertilizers add 2 tbsp. tablespoons of powdered superphosphate and wood ash.
Wood sawdust is prepared in advance. To do this, about 5 buckets of sawdust are poured onto the expanded film. 5 tablespoons of nitrogen fertilizer (urea) are diluted in 10 liters of hot water, and slowly (from a watering can) watered. Treated sawdust is applied to the soil after 5-6 days. Untreated sawdust can be applied to the garden bed only in autumn. In the spring, the processed ones are brought in.
When digging newly developed lands (virgin lands) from the soil, it is necessary to carefully select all the roots, wireworm and May beetle larvae. In the first year of planting, 2-3 kg of humus or compost are introduced into these soils, and from mineral fertilizers 1-2 tbsp. tablespoons of nitrophoska and 2 tbsp. tablespoons of ash. After the introduction of nutrients, the site is dug to a depth of 25-30 cm and a bed is made 50-60 cm wide and of the required length.


Tricks for growing zucchini.

Zucchini contains vitamins A and C, potassium, calcium, iron, magnesium and other useful substances .. This vegetable is considered an irreplaceable dietary product

At the same time, zucchini is not so difficult to grow. But there are some tricks that will help you get a truly rich harvest from each bush.

Zucchini are unpretentious, grow well and very quickly, give a large harvest until October.

1. Choose yielding seeds

Such as the "Gribovsky 37" self-pollinated hybrids "Ezra F1" , « Mostra F1 "," Iskander F1 ".

Such hybrids are more productive, resistant to diseases, and enter the fruiting phase much earlier.

2. Grow zucchini through seedlings.

The seedling method of growing zucchini helps to get the first crop much earlier. The seedling method also increases the size of the total crop per bush.

For growing marrow seedlings, it is better to take a large container, because first the root system is formed, and then the green mass grows.

In 25-30 days after the appearance of the first shoots, marrow seedlings can be planted in the ground.

When planting seedlings in open ground, the daytime temperature should be + 24 ... + 26, at night not lower than + 14 ... + 15 degrees. For growing marrow seedlings, it is better to take a large container. © geekgardener

3. How to plant zucchini correctly.

Zucchini love organic matter, so for a good harvest they are planted in warm compost beds or in warm holes.
A warm hole is done like this: a hole is dug for 2 shovel bayonets and filled with weeds. Ideally, fresh nettles along with dry grass. All are sprinkled with earth on top, in which the seedlings of zucchini are planted. A couple of days before planting seedlings, it is good to water the wells with undiluted infusion of fermented grass.

Between the zucchini bushes, the ground is mulched with a thin layer of dry grass or weeds. This retains moisture and protects against weeds.

Plant seedlings t at a distance of at least 80 cm in order to give each bush a sufficient nourishment area and so that it is convenient to harvest.

4. Formation of the bush.

The formation of a bush of zucchini is carried out in dry sunny weather, so that all sections dry quickly and no infection gets there. Sprinkle the cut areas with ash or activated carbon.

What do you need to trim?

Remove all leaves on the ground (to reduce disease and infection). Leaf spine - do not cut off! It feeds the ovary.

Not every zucchini flower bears fruit, because there are male and female flowers. In female flowers, you can see a thickening where the fetus will be, in male flowers this thickening is not.

Remove the first male barren flowers almost completely so as not to exhaust the bush. But later you cannot remove all the barren flowers. Male flowers are needed for pollination of female ones.

When forming zucchini bushes, the largest leaves are partially cut off, leaving only their stem. This is necessary so that they do not shade the ovary and there is good ventilation inside the bush.

Removing the largest leaves on a squash bush is a good prevention of decay of a young ovary.

5. Fertilizing for zucchini is required three times per season.

To obtain a large harvest, zucchini require additional feeding. Zucchini is fed three times per season.

  • On the 10th day after planting the seedlings, nitrogen fertilizing is done. Herbal infusion diluted with water in a ratio of 1:10.
  • When the zucchini begins to bloom, the same nitrogen dressing is done again.

The herbal infusion is done as follows: Fill the container with grass, fill it with water, cover with a lid.

After 7-10 days, dilute the infusion at the rate of 1 liter per 10 liters of water, mix and water each zucchini bush with this infusion.

  • In the phase of the beginning of fruiting potash fertilizer works well. Pour 2 liters of wood or grass ash with a bucket of water, leave for a day. You can simply sprinkle the ash under the bush before watering.

6. Water the squash as needed

During watering, make sure that it is humid under the bush. Depending on the weather conditions, it is recommended to water the zucchini no more than 1-2 times a week.

7. Harvesting is the main trick.

The first 2-3 young zucchini must be cut after reaching 12-15 cm in length, this stimulates the continuation of fruiting in plants.

Do not leave the zucchini on the bush until it ripens (when it reaches its maximum size and begins to turn yellow). The bush will put all its energy into seed formation and this will lead to a sharp decrease in further yield.

The plant, as it were, receives a signal that the breeding mission is completed, and you will receive from it 1-2 zucchini per week, instead of two daily, and the fruiting period will also be reduced from 5 months to one and a half months.

The fruits must be cut with a sharp knife, and not broken, so as not to damage the plant.

Zucchini should be picked young, which not only increases the yield, but also allows you to have more tasty fruits.

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Distinctive features of vegetables, fruits and berries

After analyzing the above, you can deduce several fundamental differences between a vegetable and a fruit. The first is that vegetables are some part of the plant, and fruits are its fruit. The second - the fruit necessarily contains seeds, which can subsequently germinate, thereby giving life to a new plant. A vegetable is only a part of a plant that is completely incapable of reproducing its own kind. Third, fruits grow on plants with a hard or soft stem, vegetables are part of herbaceous plants. Fourth, fruits and berries differ in size and number of seeds.


Watch the video: How To Grow Zucchinis In Containers