Zucchini

We grow fresh organic produce to serve the entire Kansas City metro area; Corn, green beans, jalapeños, tomatoes, lettuce, okra, squash, cucumbers, and zucchini.

our localy grown kansas city zucchini

Our  Zucchini is grown with no chemicals and served to you freshly pulled from the plant.

Sometimes called “Italian Squash,” zucchini was brought to North America by its southern neighbours. Italians at first grew zucchini for their sweet, edible blooms, later the hearty fruits were explored with producing the delightful meals that resulted in zucchini being dubbed Italian squash.

Part of the summertime squash household, zucchini is an exceptional source of manganese and vitamin C, a very excellent source of magnesium, vitamin A, potassium, calcium, iron, folate, copper, riboflavin, phosphorous, and niacin. Together with the potassium in summer squash, magnesium is also practical for reducing high blood pressure. All parts of the zucchini are edible.

How To Grow

Zucchini is most likely the best understood of the summertime squashes. It is a type of narrow squash that resembles a cucumber in shapes and size. It has smooth, thin skin that is either green or yellow in color and can be striped or speckled. Its tender flesh is velvety white in color and functions many seeds. Its edible flowers are often utilized in French and Italian cooking.

Zucchini can be planted by direct seeding or by transplanting young plants that have been started inside. Plant seeds 1in/2.5 cm deep.

Zucchini belongs to the Cucurbitaceae household that includes cucumbers, melons, gourds, and squash, all particularly sensitive to frost. Select a sheltered spot, and prepare holes about 12in/30cm in size and 12in/30cm deep. Determining from the centre, area the holes 36in/90cm apart for bush types, 6ft/1.8 m apart for vines. To conserve space, squash can be trained over a durable trellis, in which case 2ft/60cm between plants is enough.

Zucchini grows best when exposed to 6-8 hours of direct sunlight each day. Routine watering is essential for summertime squash.

Gathering

When it is less than 6 inches long, the flavor of zucchini is best. They must be firm, however not hard. Zucchini are prolific producers and routine harvesting will promote ongoing yield throughout the growing season. Harvest by cutting the stems from the plants carefully with a paring knife. As they are composed mainly of water, summertime squashes dehydrate rapidly. Harvest prior to cooking and keep in the refrigerator in a perforated plastic bag up until cooking. Don’t forget that squash blooms are tasty to consume.

Little zucchini are used skin and all. Wash under cool running water and then cut off both ends.

In the kitchen area, zucchini can be steamed, sautéed, boiled, baked, fried, grilled, and stuffed. Some ideas include: serve raw as an appetizer with a vegetable dip or salad dressing, sauté and grate with very finely sliced garlic, add to breads, muffins, cakes, stews, casseroles, soups, spray grated zucchini or other summer season squash on salads or sandwiches. It can be protected by canning, freezing, and drying.

In the garden, some garden enthusiasts let the squashes rattle on through the corn spot, where their sandpapery leaves prevent raccoons. Good companion plants for zucchini are: marjoram, corn, and nasturtium. Do not grow zucchini and Irish potatoes together as they are incompatible