So, as I mentioned last year, squash plants have male and female flowers. In order for the fruit to fully develop, the female flowers have to be pollinated by male flowers. Kinky, I know. If that doesn’t happen, the ovules shrivel up and die, looking pitiful like this:
So, this year, the squash plants are doing great. We have HUGE blooms on the plants.
Here’s another one. Can you tell if it’s male or female?
If you guessed female, you’d be right. You see, the problem is, we have all these BEAUTIFUL female blooms and NO male blooms to pollinate them yet! The horror!! Typically, I believe the male blooms are supposed to start blooming first, but that’s not the case for me this year. I already lost one of my precious baby squash because it wilted due to lack of pollination. And I can’t even help them along, because none of the male blooms on the plants have opened yet. What’s a gal to do?
Well, the thought of all those baby squash shriveling up and dying in my garden just made me sad, so I did what any self-respecting gardener would do.
I picked them.
(Along with some cukes and peppers. Aren’t they pretty? Look! Things really ARE growing in my garden this year!!)
I don’t know if you knew, but baby vegetables are quite the delicacy, and are even on the menu in some fancy-smanchy restaurants. So, I decided to just cook these babies up!
Here they are once I washed and dried them:
Aren’t they adorable? Here’s another shot.
So to cook them, I chopped the ends off (barely) and cut them in half, then covered them with salt, pepper and minced garlic.
Then I sauteed them in some olive oil over medium heat.
I ate them served over some pasta with fresh basil pesto.
I cannot even begin to tell you how yummy these little squash were. I don’t believe I’ll care if those plants ever develop male flowers or not. Who needs those guys anyway?