Zucchinis and button squash are members of the cucurbit family but with tender skins and growing as bushes, rather than long spreading tendrils and hard skins, like pumpkins and large squash. They are all vigorous plants so leave sufficient space between the seeds or seedlings when planting out.

All the cucurbit family originated in the Americas and seeds were brought back to Europe by explorers in the 16th century.

Zucchinis and button squash need plenty of organic matter and grow best in full sun. A bed that is deep and rich in organic matter will allow their roots to grow strongly and find plenty of nutrients. You can now sow seeds directly into the prepared garden beds, at a depth of 2cm and they will germinate in 7 to 10 days. Allow 1 metre between each plant and they do value having good air circulation between plants when fully grown – to minimise the chance of powdery mildew appearing when summer rains come.

These plants need lots of water particularly when the flowers begin to form but do not flood them. It is best to water in the mornings, around the base of the plants. Mulch well so that the water does not create rivulets

This is a plant that will require regular picking when the vegetables appear, otherwise you will have very large marrow-type fruit to cook. A plant can produce one good-sized zucchini every two days, so 4  to 5 plants will be enough to feed a family. They can be kept refrigerated in a   plastic bag for  more than more than a week.

Black Beauty and Blackjack are the main varieties with smooth-skinned, dark-green fruit. Cocozella Napoli is ribbed and  produces  attractive light and dark green stripes along its skin.  You could also plant the Yellow Straightneck zucchini or the smaller, cylindrical Golden zucchini for variation, all have fine flavour.

The little Green Button squash can be grown in containers as they are not as vigorous as their relations, the zucchinis.  They produce a similar set of large-leaf branches and uniform scallop-sized green fruit. Pick the button squash while they are tender, about 6cm – 10cm across. Early White Bush produce larger fruit, whereas the smaller bush of the White Bush Scallop will grow in small spaces and yield a good crop of smaller, 7cm, fruit.

The flowers of zucchinis are a delight and knowing that you can pick off most of the male flowers and reduce vegetable production is good. Each plant will produce lots more male flowers than is needed, so harvest these each morning, leaving just one or two for pollination. The male flowers have long thin stems. Wait until mid morning for the flowers to fully open then cut the stems about   3cm below the base of the flower.

Zucchini flowers are delicate so handle carefully and remember  they have a short shelf life of just a couple of days. After picking, place them immediately in your refrigerator to cool them down.  You can sprinkle them with some chilled water then dry them gently with a paper towel.

The flowers can be stuffed with rice, ricotta or minced meat and then cooked in the oven or lightly fried.

Zucchinis are very versatile and can be steamed, added to omelettes, to stir-fried dishes or into curries.

Stuffed zucchini flowers

10 zucchini flowers 
½ cup grapeseed oil
1 kg minced beef 
2 medium onions, diced
2 cloves garlic, finely chopped 
½ cup oregano, chopped 
½ cup basil, chopped 
Salt and ground pepper 
500g Roma tomatoes, diced 
1 cup arborio rice 

Heat the grapeseed oil in a large saucepan and fry the onion until soft and translucent. Add the mince and brown well, then mix in the herbs and garlic, diced tomatoes and rice and cook for a further 6 minutes, stirring regularly. Season with salt and pepper. Remove the stamens from the flowers. Then hold each flower upright and spoon in the meat mixture. Fold over the petals to enclose the filling and set with a toothpick.

Place the stuffed zucchini onto a lightly oiled baking tray and place in a preheated oven set at 150°C.  Bake for 35-45 minutes.

This week in the garden 

Plant open-leaf lettuces, rocket and other leafy greens.

Plant out follow-on crops of beetroot, carrots and beans directly into the garden

Interplant basil with  tomatoes as they are good companion plants and compliment each other in the kitchen at harvest time. Sow basil and coriander into planter boxes for balcony growing.

Spread a good, thick layer of mulch around all garden beds – with the hot days of summer approaching. Try sugar cane mulch, lucerne hay or pea straw.

Give all growing plants a fortnightly foliar spray of seaweed or fish-emulsion solution to help strengthen the plant tissues and build  the general health of the plants.

Aim to complete the thinning of any fruit trees where the crop is heavy, so that all the growth and goodness will be directed into the remaining fruit.

Owen Pidgeon runs the Loriendale Organic Orchard near Hall.