Picking Zucchini Today
#vegetablegarden #farmerdean #organic #gardening #gardeningtiktok #gardeningtips
There’s something deeply satisfying about stepping into the garden early in the morning, dew still clinging to the leaves, and harvesting the rewards of your labor. Today was zucchini day—one of my favorite parts of the summer gardening season. If you’ve ever grown zucchini, you know they don’t mess around. Blink, and you’ll find a monster squash hiding under a leaf the size of a dinner plate!
As I made my way through the rows of my vegetable garden, I couldn’t help but feel a little proud. What started as a few tiny seedlings months ago has grown into a lush green jungle of abundance. The zucchini plants, with their broad, jagged leaves and bold yellow flowers, are particularly impressive. Their productivity never ceases to amaze me.
Picking zucchini is more of an art than you might think. Timing is everything. Too early, and the fruit hasn’t developed its full flavor. Wait too long, and you’re left with a gourd the size of a baseball bat—great for baking, maybe, but not so tender on the grill. I aim for that perfect middle ground: zucchinis about 6 to 8 inches long, firm, glossy, and dark green. That’s the sweet spot.
One of my biggest gardening tips, especially for new growers, is to check your plants daily during peak season. Zucchini grows fast—sometimes overnight. What looks like a small squash in the evening can be harvest-ready by morning. Missing even one day can mean the difference between perfect produce and something better suited for the compost pile.
Another trick I’ve learned over the years: always cut your zucchini with a sharp knife or pruning shears. Twisting or yanking them off can damage the plant, which may reduce future production. Keep your plants healthy, and they’ll keep feeding you all summer long.
I also make sure to pick the male flowers (the ones without a baby zucchini attached) to use in cooking. Stuffed zucchini blossoms are a delicacy you won’t find in most stores, but they’re an easy treat when you grow your own. Lightly battered and fried or filled with goat cheese and herbs—absolute heaven.
Being an organic gardener, I don’t use any synthetic fertilizers or pesticides. Instead, I focus on building healthy soil with compost and crop rotation, and I rely on beneficial insects to keep pests at bay. It’s a slower, more hands-on method, but it’s one that feels right to me. The flavor difference in homegrown, organic zucchini compared to store-bought is unbelievable. Sweeter, denser, more alive.
Today’s harvest filled a whole basket. I’ll be sharing with friends, tossing some into a stir-fry tonight, and spiralizing a few for zoodles tomorrow. The rest I’ll freeze or turn into zucchini bread (tip: add chocolate chips for something special).
There’s a rhythm to gardening that connects you to the earth in a way few other things can. It’s not always easy—weather, bugs, and time can work against you—but it’s always worth it. Days like today remind me why I started gardening in the first place: to slow down, to grow my own food, and to reconnect with something real.
Whether you’re a seasoned gardener or just starting out, don’t underestimate the power of zucchini. It’s one of the most rewarding plants to grow, and one that keeps on giving.
Until next time, happy gardening!
– Farmer Dean 🌱
#vegetablegarden #farmerdean #organic #gardening #gardeningtiktok #gardeningtips
