Description
A high yielding, nearly spineless dark green fruit. Open plant habit makes for an easy harvest of the high quality fruit! Uniform 20 cm long by 5 cm (2 in) round cylindrical fruit.
Planting Instructions
Zucchini plants are frost tender and must be planted when danger of frost is past. For earlier fruit, plant in 8 cm (3 in) jiffy pots or strips 3 to 4 weeks prior to intended date of transplanting to the garden. Plant the seed 4 cm (1 1/2 in) deep and keep the soil warm, 22 C (72 F). Space plants in the garden 1 m (3 ft) apart. Harvest when the fruit is 20 to 30 cm (8 to 12 in) in size. If left on the plant they reach 1 m (3 ft). Fertilize with 10-52-17 and liquid seaweed for strong healthy plants.
Recipes
Dill Brine Recipe
Recipe (printable)
Recipe
Zucchini Marmalade ~ makes 6 pints
Ingredients
- 2 pounds zucchini, washed and grated
- 1 teaspoon grated lemon peel
- juice from 1/2 lemon
- 1 can (13 ounces) crushed pineapple, drained
- 1 package (1-3/4 ounces) powdered fruit pectin
- 5 cups sugar
- 2 tablespoons finely chopped crystallized ginger
- melted paraffin, to seal jars
Instructions
Put zucchini into a large kettle and add lemon peel, lemon juice, and pineapple. Bring ingredients to a boil over high heat. Lower heat and continue to simmer, uncovered, until zucchini is tender. Add pectin. Bring to a boil again, and stir in the sugar and ginger. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam. Stir for 5 minutes to prevent zucchini from floating. Ladle into sterilized jelly jars, and seal with 1�4 inch of paraffin.
Recipe from Farmer’s Almanac
Zuchinni Pineapple
- 18 cups ground zucchini
- 1�2 cup lemon juice
- 3 cups sugar
- 1 (46 ounce) can pineapple juice
