stunted summer squash

[shanti]

i've got about 4 squash plants, yellow and zuke, but neither of them has produced anything worth harvesting! i water about every other day (sometimes daily in high heat). they are in my square foot garden setup, and look pretty and full, but none of the fruit ever gets any bigger than my thumb and the fruits are limb and rubbery. mom says that maybe i'm overwatering? i must be the only person who can't grow zucchini and it's killing me cause i love the stuff! help!

[Denninmi]

1. How hot is it where you are?

If its over the low 90's every day, its most like due to the heat. Squash, like a lot of plants, do not set well in the heat -- biology lesson here -- plant sperm are just as sensitive to overheating as those of mammals.

[shanti]

3. it usually gets pretty hot

90 and over, but we also had a late spring with lots of rain, and the weather was weird. these weren't planted from seed, they were transplants.

even my tomatoes, all 4 of them, are on the small side, as were the bell peppers and beets. the only thing that grew like gangbusters were my cukes. they're almost done though.

[trud]

2. I don't water my veggie garden

once the plants are established. There's some rain maybe every 1-2 weeks here.

[shanti]

4. even with 90+ temps?

when i don't water, everything wilts pretty fast.

[trud]

6. yup, even then

Except very early on when seedlings are getting established. It's over 90 as I type.

[beac]

5. Well, you can always cook with the flowers!

:

I've posted this before, but it is a great way to get some enjoyment out of your squash./zucchini even w/out fruits:

Spaghetti with Zucchini Blossoms

(Serves 4 as a first course or 2 as an entree)

Ingredients:

2 tablespoons unsalted butter
1 clove garlic, peeled
1 teaspoon dried chile flakes, grated
rind of 1 lemon, grated
16 to 20 large zucchini blossoms, trimmed of the stem and
stamen and cut into strips
salt
spaghetti, enough for four as a first course, cooked al dente
grated Grana Padano cheese, optional (or substitute Parmigiano)

Preparation:

Gently melt the butter over the lowest flame in a nonstick
heavy-based frying pan (skillet). While the butter melts, cut
the garlic clove into chunks and add to the butter. Let it
infuse as the butter melts. Remove the garlic. (You can slice
it thinly if you like it left in, but it will overpower the
delicate flavor of the blossoms.) Add the dried chile flakes
and the grated lemon rind to the melted butter.

Stir around with a wooden spoon, then add the zucchini
blossoms. Stir around until the ingredients are amalgamated
and add a dash of salt and pepper to taste. Add the cooked and
well-drained spaghetti (should be just cooked and hot) and
toss in the pan until coated. Serve sprinkled with grated
Grana Padano (optional, for a lighter dish, skip it.)


Variation: After adding the blossoms, add ½ cup of milk to
the butter mixture. Simmer until thickened a little. Add in
¼ cup grated Parmigiano cheese and 2T fresh chopped basil.
Cook for a minute more, then pour over the spaghetti.

2nd variation: Add 1c grated zucchini along with the blossoms
and cook about 1-2 minutes before proceeding.

[soleiri]

7. Mine too

My spaghetti squash, zuke and tomatoes are all small.

It's around 90-100 degrees where I live, does anyone know how much should I be watering them?

if it's too hot, should I build a little shade for them?

can I still eat small tomatoes?

[beac]

8. As long as they ripen, you can certainly eat the small tomatoes.

Or make fried green tomatoes with them.

Extremely hot temps can stunt growth and impede ripening and/or cause sunscald. If you can shade you tomatoes for part of the day, it might help.