The powdery mildew removal is complete…or maybe more like as good as it gets. I cut the most infected leaves off during the morning shade and sprayed the milk and water mixture on the remaining leaves under the afternoon sun just like Appalachian Feet told me to. Now we wait and see.
In the mean time, I got stinging arms and dinner out of the process. I forgot how prickly squash and zucchini plants are; our plants last year never produced so there was no reason to get in close. After clipping and pulling on those powdery stems, my palms and fingers looked like pin cushions…if placed under a microscope. But the small size doesn’t lessen the sting. I had to scrub past my elbows to get them all off. I’ll let you know how the milk works as a mildew resister, but for now, the most valuable tip I can give you for growing squash or zucchini is to go back inside and grab your gloves when you forget them.
I suffer for my squash, but it’s worth it. The most mildewed plant was also the most mature. Before plucking it by its roots to get it far away from my younger, healthier plants, I clipped its remaining fruit. Dinner was delicious – Couscous-stuffed Summer Squash.
Quick and easy too! Boil 1 cup chicken broth with 1/2 tablespoon butter. Add 1/2 cup couscous, remove from heat and cover for 5 minutes. Mix one clove crushed and chopped garlic, chopped bell peppers, 1/4 cup Parmesan and 1 tablespoon lemon juice into the couscous.
To prepare the squash for stuffing, first cut off a small piece of the bottom to make a flat surface for standing. Then cut the top off and spoon out the seeds. Fill the squash with couscous, replace the top and place on an olive oil-greased baking sheet. Cook at 350 degrees for 45 minutes. The couscous mixture will fill two-plus squashes. Bon appetit!