Tag Archives: Zucchini

SVB – revisited

On my daily walk through the garden I took a closer look at my remaining zucchini vines. All but the youngest (in another section of the garden) had evidence of squash vine borer infestation. This is what the larva looks like. Not a great picture but you get the idea. It is an immature form of a moth. As I was inspecting an adult moth flew right past me. I wasn’t able to get a picture but you can see one and get more info at the Univ. of Ky Entomology site.


I decided to break down and treat with Bt. This is one of the few times in the past three years I’ve had to use anything. Usually I am able to remove the infested vines and go about my business. This year though they seem to be worse than normal. Perhaps it is the lack of rain. Perhaps fewer gardens in the area.

I mixed up the Bt according to the directions on the lable. I picked mine up at Worms Way earlier this year just in case. A syringe would have worked better but all I had was an eye dropper left over from the baby rabbits so I made due. I injected some Bt into the holes I could find and applied the remaining to the one uninfested plant. More than likely I’ll need to treat again as per the directions. I am also going to mound some soil over the base of the vines of the infested plants.

SVB and more zuchs n cukes

Yesterday I removed several zucchini vines that had Squash Vine Borer larvae in them. They were some of the early plantings so I pulled them and disposed of them in the trash. Today I found 3 more small plants with SVB and trashed those too. I could have treated them by injecting some Bt into the stems but they had already passed their prime and I have 3 more younger plantings starting to produce. Generally I overplant the zucchini so I will have some left after the SVB get through with them. I seeded some more today along with some more Spacemaster cukes. I still have to make some Sweet Relish this year and the peppers should be red by the time this last set of cukes is ready.

What to do with all this zucchini…zuchinni bread.

I am one of those people who cannot throw away a seedling. I am also one of those people who plant wayyyy more seeds than I need. My thinking at the time is “I will plant 10 even though I only need 2 so I will make sure I get the best 2”. Fast forward a few weeks… “I can’t throw these other 6 or 8 away. They went to the trouble of growing, don’t they deserve a chance?” That was how I had 100+ tomato plants one year.

So… Now I have enough zucchini for the eastern half of Kentucky. Someone recently suggested I go to the farmers market with all the extra produce I always seem to have. If only I had that kind of patience. Instead everyone I know will be supplied with zucchini, tomatoes, peppers etc. whether they want them or not. I even provide recipes if I have them. Even after giving a mess of it away… (a mess… that is fodder for another post) I still have a pile of it on my freezer. Ah yes zucchini bread. That is where I was going with all of this.


Kerry’s Zucchini Bread
Yield: 1 Loaf

1 1/2 Cups Flour
1 Cup Zucchini – Unpeeled, Shredded Or Grated
1/2 Tsp Salt
1 1/2 Tsp Pumpkin Pie Spice, Ground
1 Egg
1/2 Tsp Baking Soda
1/4 Cup Oil
1/4 Tsp Baking Powder
1/4 Tsp Lemon Peel
1 Cup Sugar
1/2 Cup Walnuts

In mixing bowl stir together flour, salt, pumpkin pie spice, soda and baking powder; set aside. In another bowl beat together sugar, zucchini and egg. Add oil and lemon peel; mix well. Stir flour mixture into zucchini mixture. Gently fold in chopped nuts. Turn batter into a greased 8x4x2 inch loaf pan. Bake at 350 for 55-60 minutes or till a toothpick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on rack. Wrap and store loaf overnight before slicing.


I don’t remember where this recipe came from. I’ve used it for years. I often triple the recipe and freeze the other two loaves. They freeze well and are a nice treat long after the zucchini is gone.

The recipe software I used is something I found on the net several years ago. Its called Accuchef and I love it. It was about $20 to register and I’ve never regretted it. Increasing a recipe is a breeze. Say you have a recipe that makes 2 servings and you are having a party of 12. You just change the serving amt to 12 and 1 click later it makes the conversions. You can print the original or the converted amt. You can go the other direction too. It will import recipes from other programs and even from plain text files. When I purchsed it several years ago they had a 60 use free download.

Tomatoes, broccoli, squash, Stellas, Dianthus and Leeks in early June

Blackberries - June 7, 2005

The tomatoes are the Big Beef and Classicas I started during the greenhouse class in March/April. I grew the BB last year and was pleased. They were huge, good tangy tomato flaver and because they were indeterminates we had tomatoes for some time. The Classica’s are a paste tomato I am growing for drying this year. I always liked the San Marzanos but we get the blight here and I have found that growing anything not resistant insures a minscule crop that doesn’t last long. I’m keeping my fingers crossed on the flaver of these.

The broccoli came from starts from the local Walmart. First 9 then a couple of weeks later 9 more. We have harvested the main heads from the first 9 and am about ready to harvest some of the second 9 as well as some side shoots off the earlier ones. Not sure of the variety but they had really good flavor.

Stella Daylilies - June 7, 2005

The zucchini is my old standby Black Beauty. I’ve had the seed for these for several years and introduced some new genes into the pool this year with the addition of a new seed packet. I have 3 hills from what was started in the greenhouse, 2 hills of later starts and I planted some seed yesterday for another hill in a month or so when some of the first 3 should be winding down.

The Stella D’Oro daylillies I rec’d at last year’s plant swap are doing great. They were nothing more than spindly little guys in a shovel full of gravel last year and with some TLC they are doing awesome this year. Thank you to who ever I rec’d these from.

Dianthus - June 7, 2005

I started these Dianthus way back when mom was still here. They were one of the two plants (a creeping phlox) that I brought with me when we left her place. They had lived in a pot until last year. I actually thought I had lost them as they hadn’t bloomed in a year or two and were doing very poorly. I decided to plant them out and give them one last shot…glad I did. I never realized i had three different flower color/types in there.

Leeks - June 7, 2005

These leeks are the Solinaise(sp?) variety I purchased from Park. So far they are looking great. This is a new crop for me. Keeping my fingers crossed. At $1.50 each at the grocery I am looking forward to putting some of these in the freezer for storage.

by: kerry