The crew picked the season’s first cucumbers about a week ago. The tender young fruits were small and had a few bug-bites scabs, but they tasted of pure summer. This year, we’re growing ‘Socrates‘ because our favorite ‘Sweet Slice’ was unavailable due to a seed shortage. So far, they’re doing well, and we think they’re pretty good.
All our cucumbers are grown in greenhouses. You can read/see more about our trellising system here.
Throughout the summer, the crew will harvest cucumbers about five times per week. It’s pretty amazing to see the size difference in one fruit after 24 hours of growth during the warm weather.
This week, the crew is also starting to harvest the first zucchinis grown in a greenhouse, and they will cut summer squash about five times per week for the rest of the season.
Often times, the first zucchini on every plant will be stunted and somewhat misshapen. These fruits must be cut off to encourage the plant to keep producing. The ugly ones are sent to the farmstand kitchen, or they’re taken home and enjoyed by staff.
The zucchini harvest can, at times, be a real hunt. When plants are young, the fruits are usually easy to spot, but as the foliage grows more robust, the green zucchinis can be a challenge to spot.
The first zucchinis will make their way to farmers’ markets this week and weekend.
These plants have been helped along by the extra warmth and protection of both the greenhouse plastic and plastic mulch laid on the ground. True zucchini and summer squash season won’t start for another month or six weeks when our outside plants begin to bear. By scheduling successive zucchini (as well as other summer squash) plantings both inside greenhouses and out in the fields, we should have a continuous supply throughout the summer and into the fall.