It won’t be long now before I can harvest the first cucuzzi squash. I’m thinking it will taste better than the frost-nipped one I got last year. A few days of growth, a more little water and this and few more will find their way onto a dinner plate.
There are many flowers being produced everyday which is much better than last year or the year before when only one seed sprouted and then did nothing. The white flowers open late in the day and stay open all night. By mid-morning the next day they are withering. Even as they wither the flowers look interesting as the delicate tissue between the veins thins out and turns opaque.