Bittersweet Squash

The last week or so has seen lots of squash and zucchini in our garden—enough that each evening, we’ve had a couple big enough to pick, slice, sauté in olive oil, and sprinkle with kosher salt. Simple enough, but you should see how quickly it goes: the kids literally fight over it. Just as we got on a role, this love affair with summer squash is about to come to a disappointing end: Our enormous squash plants are sporting some sort of rot that’s creeping around the base of each plant and making the budding vegetables look a little weak. Now I remember this from last year, too. Is there a Texas gardener out there who can help?