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Discussion Starter #1
..... my Zuchini flowers ? I have a totally fenced in garden, and no animals can penetrate it's boundaries. The only "creatures" I see in my garden are garter snakes. Do garter snakes snip off the flower stem portion of Zuchini plants ? If so, I know my culprit.
 

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looks lie a good place for a trail cam.
 

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Probably grackles.
 

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This is the most common reason for zucchini flowers falling off the plant. Zucchini plants have male and female flowers. Only female zucchini blossoms can produce zucchini squash. Once male zucchini blossoms have opened to release their pollen, they simply fall off the plant. Many times, a zucchini plant will produce only male blossoms when first in bloom to ensure that pollen will be available when the female blossoms open. The male blossoms will all fall off, making it seem as though the zucchini plant is losing all of its flowers. Don’t worry, female blossoms will open soon and you will get zucchini squash.
 

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Yeah. Then he'll be leaving them on neighbors doorsteps and ringing doorbells.
I already brought a bag to work and gave some out.
 

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Discussion Starter #9
I can further inspect the "shoots", but it appears to be an almost clean "snip". Doesn't appear that the flower simply fell off. I should also clarify my earlier BOLD statement. A chipmunk can certainly get in through the fence. I was thinking more along the rabbit/groundhog lines. Honestly I haven't thought about a bird being the perp. Hmmmmmmm.
 

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If the flowers are still in tact, don't let them go to waste try this recipe:

Stuffed zucchini flowers

Serving size: Serves 4
Cooking time: Less than 30 minutes


zucchini
INGREDIENTS


Filling + flowers
2 tbsp pine nuts
1 egg, separated
½ cup goat’s cheese
½ cup ricotta
1 tsp fresh thyme leaves
Sea salt & cracked black pepper
12 zucchini flowers, trimmed around base
Vegetable oil, for deep frying
Batter
cup plain flour, sifted
1 to 1¼ cups cold sparkling mineral water


METHOD


1. Make filling: Place pine nuts in frying pan over medium high heat for 5 to 6 mins, stirring occasionally until golden. Remove from heat and allow to cool. Combine egg yolk, goat’s cheese, ricotta, thyme and pinch each of salt and pepper in bowl. Add cooled pine nuts, stir, then transfer to piping bag or snaplock bag (snip a corner of the snaplock after filling with mixture). Pipe approx 1 tbsp cheese mix into each zucchini flower – do not overfill as flowers can split.

2. Make batter: Whisk together flour, eggwhite and enough mineral water to make a thin batter (types of flour vary, so start with 1 cup water and add little by little until you have a nice runny consistency). Whisk until just combined; small lumps in the batter are fine – do not over whisk as you will lose the bubbles in the water.

3. Cook flowers:Heat oil in saucepan or wok over medium high heat to 190°C. Use thermometer to measure temperature; or oil is ready when a cube of white bread dropped in turns golden in 10 to 15 seconds. Dip zucchini flowers in batter, allow excess to drip off, then deep fry in batches for 3 to 4 mins until golden.

4. Remove with slotted spoon and drain on paper towel. Lay on
serving platter and sprinkle with sea salt. Serve immediately.
 

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I've seen lots of plants either damaged or grown under less than ideal conditions only send out male flowers. If the plant doesn't have enough resources to produce fruits it will still put up the male flowers because pollen is cheap, and it's still getting its genes out there.
 
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