Why is My Squash Turning Yellow?

spaghetti squash 73118 - 1So many people come to me with questions about their gardens. I think one of the cutest things they tell me, is that they keep getting blossom end rot on their summer squash. You know, where, you get all excited because it is your first squash of the season. Every day you check on it with anticipation. Then, the horror of horrors, it starts turning yellow! Aaaahh! You babied it, watered it, fertilized it. Now, this.

More than likely, it wasn’t pollinated. Wind and bees are the primary ways pollination gets done. Mommy flower and Daddy flower get together, and well, you know how it works.

Squash, melons, pumpkins, and cucumbers are members of the same family and they often have problems with pollination due to the male flowers falling off before the female flowers open. 

Here is a great article I read this morning that tells you, in simple terms, how to get around that. Easy peasy and soon you will be giving squash away, right and left!

Here is the link and I’ve included the article to. Thank you to Harvest to Table for the great read.

https://harvesttotable.com/hand-pollination-of-vegetables

hand pollination

Hand pollination is the manual transfer of pollen from the stamen of one plant to the pistil of another–that is from a male flower to a female flower.

Members of the Cucurbit family–squash, melons, pumpkins, and cucumbers–often have pollination problems because the male flowers commonly open days before the female flowers and so often drop before pollinators such as bees can transfer pollen from male to female flowers.

When female flowers are not pollinated, the fruit will never appear. The nascent fruits–bulging embryos–at the stem end of female flowers will shrivel and die if not pollinated.

If fruit is not forming on your Cucurbit family plants, you can help. Rub a small brush or cotton swab on the stamen of a male flower (it will be dusty with pollen) then rub the brush on the stigma of the female flower.

Hand pollination

Alternatively, you can remove the petals from a male flower and brush the stamen against the stigma of a female flower.

Which flower is male and which is female? Female flowers have a small bulge (a small immature flower) where the stem meets the flower. Male flowers are shorter than female flowers and often appear in clusters.

Finally, 6 of 6 Zucchini Recipes: Zucchini Nut Bread Cookies

zucchini-cookies-from-a-distance.jpg

These cookies, cousins of zucchini bread, are perfect for packing up as picnic fare -even if the picnic table is right in your kitchen. The sweet cream-cheese filling can be sandwiched between two cookies if that is what you choose, kind of like a modified moon pie. I personally loved them with no filling. Very good. And I could tell myself I was getting my vegetables and therefore, it was healthier! Oh the delusions we entertain!

Prep Time 25 minutes • Total Time 2 hours

Ingredients
1 cup all-purpose flour
1 1/4 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Coarse salt

1 1/2 sticks unsalted butter, room temperature  (for the cookies AND the filling)
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract

1 cup finely grated zucchini
1 cup old-fashioned rolled oats
1/2 cup chopped toasted walnuts

Filling
8 ounces cream cheese, room temperature
1 cup confectioners’ sugar, sifted

Instructions:
Preheat oven to 350 degrees.

Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl.

Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.

Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.

Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.

Filling: Beat together remaining 1/2 stick butter, the cream cheese, and confectioners’ sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with remaining filling and cookies.

5 of 6 Zucchini Recipes: Zucchini Cornmeal Cookies

Better late than never, right? I fell off of my horse 6 weeks ago and haven’t felt too good lately. Broke 5 ribs and sprained my ankle. Too make matters worse/better? I am having a total knee replacement in 2 1/2 weeks. To make a long story short, I haven’t been able to complete my zucchini recipes. So here goes. These are brilliant cookies. Yummmmm

Zucchini Cornmeal Cookies

1/2 cup (1 stick) unsalted butter, room temperature

1 cup confectioners’ sugar

1/2 teaspoon pure vanilla extract

1 teaspoon packed finely grated lemon zest

1 teaspoon coarse salt

1 cup all-purpose flour (spooned and leveled)

1/2 cup fine cornmeal

1 medium zucchini, grated on small holes of a grater (about 1 cup)

med104831_0909_lemon_cornmeal_vertInstructions :

 Preheat oven to 325 degrees. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms. Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cool completely on wire racks.