Cats and courgettes!

"Wayne Mitchell" wrote in message
...
"tanadashoes" wrote:

Don't worry, someone will get around to you with the contract.

Contract, shmontract! You've just identified yourself as a small lacuna
in the sea of excess zucchini. Someone will get around to you with your
share of the excess zucchini.
--


Bill Hall, who is now retired, but used to be an editor and humor columnist
for the Lewiston Morning Tribune (newspaper), once claimed that squads of
people cruise the Lewiston area in search of houses at which they can dump
bags of excess zucchini. The Lewiston/Clarkston valley is rich with
volcanic sand and growing plants is limited by one's ability and
availability of water. Needless to say, if you plant more than one
courgette/zucchini plant, you will probably have surplus to spread around.
He also calls Rhubarb the zucchini of fruit. Can't say I agree with him
about taste, but do with abundance. I'm the only member of the crew here
who likes rhubarb in any form and I got offered it all the time when we
lived back in Lewiston.

http://www.geocities.com/Heartland/F...8/gberries.htm

Pam S.

"John F. Eldredge" wrote in message
...
On Wed, 25 Jun 2008 11:43:34 -0700, Jofirey wrote:

As someone with a bit of experience. Zucchini and lovely things and
easy to grow. But you can't turn your back on them.

If you harvest them when they are small, (and stick to one or possible
two plants) things are lovely. But turn your back for a day or give
them a bit if water and all those lovely eight inch long zucchini you
didn't harvest grow to two feet and four pounds.

While you are in the house looking for that recipe you are sure you had
for zucchini bread, the plant is blooming and growing like Audrey.

Jo

Not only that, but it is also my understanding that all of the zucchini
in a garden will come ripe at the same time, which means that not only do
you have a lot of zucchini to deal with, which is a problem unless you
are into home canning or have a lot of zucchini-eating friends.


That they do and then you have squads of people checking over your back
fence to see if you have a zucchini plant of your own, and if not bags of
the stuff are left on your doorstep. Why can't they leave something usable
like tomatoes or potatoes, or even radishes?

Pam S.

"John F. Eldredge" wrote in message
...
On Wed, 25 Jun 2008 11:43:34 -0700, Jofirey wrote:

"Kreisleriana" wrote in message
...

Here are the options for the wet food

Cod with tomato and courgettes
Lamb with carrots and courgettes
Beef with carrots and courgettes



I now know what all those people do who raise a surplus of
zucchini.

Pam S. who hates the stuff


I think ANYONE who raises zucchini raises a surplus of zucchini.
They
sign a contract or something.


As someone with a bit of experience. Zucchini and lovely things
and
easy to grow. But you can't turn your back on them.

If you harvest them when they are small, (and stick to one or
possible
two plants) things are lovely. But turn your back for a day or
give
them a bit if water and all those lovely eight inch long zucchini
you
didn't harvest grow to two feet and four pounds.

While you are in the house looking for that recipe you are sure you
had
for zucchini bread, the plant is blooming and growing like Audrey.

Jo

Not only that, but it is also my understanding that all of the
zucchini
in a garden will come ripe at the same time, which means that not
only do
you have a lot of zucchini to deal with, which is a problem unless
you
are into home canning or have a lot of zucchini-eating friends.


Ah yes. My new gardening knowledge this year is the term determinate
vs indeterminate. Determinate sounds better. It isn't.

It means a plant that produces its entire crop all at once. A good
thing for someone growing packing house tomatoes. Not so great for a
home gardener. Indeterminate means the plant will produce over a
longer period of time.

I'm a bit late to the game, but I also finally learned how to prune a
tomato bush. (Other than dropping a fence on the plant which also
works)

I'll have my first precious fruit before the fourth of July. Its red
now, but I'm trying to be patient.

Jo

Sherry wrote:

Cats can be pretty crafty about those free samples. This crew will
snarf up a small sample bag, then I'll buy a 10-pound bag (usually
expensive)...
and they look at me like, "Oh! Didn't we tell you? We don't like this
anymore."

Makes you wonder what ingredient the manufacturer includes in the sample
that doesn't make it to the full-sized bags, doesn't it? (Or do I just
have a nasty, suspicious mind?)

Wayne Mitchell wrote:
"tanadashoes" wrote:

Don't worry, someone will get around to you with the contract.

Contract, shmontract! You've just identified yourself as a small lacuna
in the sea of excess zucchini. Someone will get around to you with your
share of the excess zucchini.

You remind me of a cartoon I saw ages ago (and clipped for a friend with
a green-thumb and a yard overwhelmed by zucchini). It showed someone in
burglar's cloak and mask sneaking away from a porch on which a very
large bag of zucchini reposed! Apparently people who grow the stuff can
relate. (I know my friend had, in desperation, invented any number of
recipes for zucchini - including one for zucchini marmalade.)

John F. Eldredge wrote:

Not only that, but it is also my understanding that all of the zucchini
in a garden will come ripe at the same time, which means that not only do
you have a lot of zucchini to deal with, which is a problem unless you
are into home canning or have a lot of zucchini-eating friends.

Can you actually CAN zucchini? I've encountered it in supermarkets
commercially frozen, but I don't recall ever seeing it in tins.

"EvelynVogtGamble(Divamanque)" wrote:

Can you actually CAN zucchini? I've encountered it in supermarkets
commercially frozen, but I don't recall ever seeing it in tins.

The only commercially canned zucchini that I have encountered is
combined with tomato. We sometimes do up a few jars that way. Another
thing we've done in the past is to make it into dill pickles.
--

Wayne M.

Wayne Mitchell wrote:
"EvelynVogtGamble(Divamanque)" wrote:

Can you actually CAN zucchini? I've encountered it in supermarkets
commercially frozen, but I don't recall ever seeing it in tins.

The only commercially canned zucchini that I have encountered is
combined with tomato. We sometimes do up a few jars that way. Another
thing we've done in the past is to make it into dill pickles.

I've seen ratatouille in a can. Ratatouille is a vegetable stew with
courgette/zucchini, aubergine/egg plant, tomatoes, peppers and onions.

--
Marina, Miranda and Caliban. In loving memory of Frank and Nikki.

Wayne Mitchell wrote:
"EvelynVogtGamble(Divamanque)" wrote:

Can you actually CAN zucchini? I've encountered it in supermarkets
commercially frozen, but I don't recall ever seeing it in tins.

The only commercially canned zucchini that I have encountered is
combined with tomato. We sometimes do up a few jars that way. Another
thing we've done in the past is to make it into dill pickles.

Hey, that sounds like a good idea! My mom used to make dill pickles out
of the unripened tomatoes just before the first autumn frosts, in
Minnesota. I think I'd rather like zucchini dill pickles.

"EvelynVogtGamble(Divamanque)" wrote:

I think I'd rather like zucchini dill pickles.

Just be careful not to make them too hot or spicy. There is a cognitive
disconnect between "zucchini" and "hot" that prevents folks from being
adequately prepared, no matter how many times they've had them.
--

Wayne M.