Ah, my test is too easy. The rude vegetable was hiding under the leaves of the plant and grew to its size and shape because Grandpère could not see it for quite a while. It is huge.
I happen to love zucchini, but I expect we will be looking for good homes for some of the bountiful fruits of Grandpère's labor and God's gift of growth, even though God has not gifted us with rain for some months. The water bill!!!
Dr., thank you. I made the correction. You may not believe me, but I know better, however, "it's" for "its" is one of my habitual mistakes, a habit which I can't seem to break.
Lapin, I stepped into that one with my eyes open, but the video was fun.
Dr., I'm sure you're correct, but at this point, I'm inclined to say "whatever". I don't hate you. I wish you were my editor, but I can't afford an editor. Sadly, I cannot correct a comment.
The Italians do something wonderful with zucchini flowers - battered and fried - which is not only delicious, it keeps down the number of zucchini that actually move from flower to fruit.
Elizabeth, I'll mention the fried flowers to GP. I dare not break them off myself. Imagine! Fried zucchini flowers. That would be an exoticism around here.
Looks frighteningly hetero!
Bruce, my thought exactly. GP suggested I take a picture and put it on my blog. He's proud of his produce, even the oddities we don't eat.
Grandpere's big squash sounds impressive, Mimi, and you can tell him I said so :)
Squash actually grow ridiculously big while you're not even looking and in not much time and they aren't much use for anything once they do - the bigger they are the less flavour they have. That's my experience of them, anyway.
The large, overblown zucchini are called "marrows" by the English, who boil them and serve them swimming in the water in which they were stewed. This may account, in part, for their jolly dispositions (the English, not the marrows).
One can also cut them in half lengthwise, scrape out the seeds(throw them away) then scrape out part of the flesh, chop it up with red bell peppers, mushrooms, and other good veggies, and herbs of your choice plus salt and pepper, fill the halves and bake them in the oven. When they are about as done as you want them, put some parmesan cheese on top and run them back in the oven. They can be delicious that way!
Cut up and reduced to near slush. Or they can be hollowed out, stuffed with mixtures containing meats, other vegetables, spices and herbs, and then baked. This can leave you with a tasty filling, surrounded by a sleeve of limp, greenish, tasteless, watery sludge.
(Actually, and with respect, I have next to no time for either marrows or zucchini, both of which I find near tasteless - I omit them when I make ratatouille)
susan s., thanks for the ideas. What about chopped shrimp? That's what we use sometimes to stuff eggplant and mirliton.
Lapin, our zucchini, fresh from the garden, sliced with salt and pepper and a few pats of butter added and cooked in the microwave for a couple of minutes are delicious. Also, they are wonderful in a pasta mix with olive oil, cherry tomatoes, yellow squash, and bell peppers. Add parsley and herbs to taste, and the dish is yummy with grated cheese on top.
Looks like a zucchini to me.
ReplyDeleteOh, no! Are zucchinis back already?
ReplyDeleteDefinitely a Rude Vegetable Marrow.
ReplyDeleteWhatever have you done to Madpriest?
ReplyDeleteAh, my test is too easy. The rude vegetable was hiding under the leaves of the plant and grew to its size and shape because Grandpère could not see it for quite a while. It is huge.
ReplyDeleteElizabeth, I don't know what I've done to MadPriest, but I am not amused.
ReplyDeleteLooks to me like a voodoo instrument. Could it change Archbishops into chickens?
ReplyDeleteFred, I wish. I'd even give the transformed chicken a tiny mitre.
ReplyDeleteA question mark with a glandular condition.
ReplyDeleteTime to keep your car doors locked lest the neighbors put their extra zucchinis in them.
ReplyDeleteCounterlight, good guess but wrong answer. :-)
ReplyDeleteI happen to love zucchini, but I expect we will be looking for good homes for some of the bountiful fruits of Grandpère's labor and God's gift of growth, even though God has not gifted us with rain for some months. The water bill!!!
It should be "Its." Dr.
ReplyDeleteDr., thank you. I made the correction. You may not believe me, but I know better, however, "it's" for "its" is one of my habitual mistakes, a habit which I can't seem to break.
ReplyDeleteThe Marrow Song.
ReplyDeleteBefore you hate me,you should have a semi-colon between "better" and "however." Dr.
ReplyDeleteLapin, I stepped into that one with my eyes open, but the video was fun.
ReplyDeleteDr., I'm sure you're correct, but at this point, I'm inclined to say "whatever". I don't hate you. I wish you were my editor, but I can't afford an editor. Sadly, I cannot correct a comment.
?
ReplyDeleteThe Italians do something wonderful with zucchini flowers - battered and fried - which is not only delicious, it keeps down the number of zucchini that actually move from flower to fruit.
ReplyDeleteLooks frighteningly hetero!
ReplyDeleteSomething Sarah Palin left behind?
ReplyDeleteL F Antyne, ?
ReplyDeleteElizabeth, I'll mention the fried flowers to GP. I dare not break them off myself. Imagine! Fried zucchini flowers. That would be an exoticism around here.
Looks frighteningly hetero!
Bruce, my thought exactly. GP suggested I take a picture and put it on my blog. He's proud of his produce, even the oddities we don't eat.
We do not exchange visits with Sarah Palin.
Click on the question mark.
ReplyDeleteWV into phonetic spelling tonight - "maskist"
It has always seemed to me that one of them should be "zucchinus" rather than "zucchini," which is surely a plural.
ReplyDeleteThe reason "zucchinus" is so seldom heard is that the damned things never come in ones.
zucchina or zucchino, apparently. In the UK they use the French courgette.
ReplyDeleteDid it recently belong to the Jolly Green Giant?
ReplyDeleteMalcolm, my guess is that "zucchini" is Italian and singular - "il zucchini". The plural would be "le zucchine". Of course, I could be wrong.
ReplyDeleteLapin, I looked at your link, which is not a rubber ducky.
So the English call the veggies courgettes, then.
susan s., Grandpère tells me the thing came from the garden. Should I believe him? Of course, the Jolly Green Giant comes from the garden, too.
It's an Episcopal zucchini - Always asking question.
ReplyDeleteOr is it a zuchetta?
ReplyDeleteAnn
Zucchetta Rampicante is an heirloom climbing summer squash popular throughout Italy.
ReplyDeletePicture here.
It's not the same as zucchini.
Always asking question.
ReplyDeleteKJ, exactly. Those Episcopal zucchinis nearly drive GP crazy with questions, questions, questions.
I was thinking of these
ReplyDeleteAnn
Oooh, those zuchettas. Our is not the same as those, either.
ReplyDeleteGP found a new huge squash hidden away. The specimen is straight and 13" long.
Grandpere's big squash sounds impressive, Mimi, and you can tell him I said so :)
ReplyDeleteSquash actually grow ridiculously big while you're not even looking and in not much time and they aren't much use for anything once they do - the bigger they are the less flavour they have. That's my experience of them, anyway.
dry them and use them for firewood!
ReplyDeleteCathy, I'll tell GP that you are impressed by his big squash.
ReplyDeleteWe don't eat the very large zucchinis.
Ann, are you serious about dried squash for firewood?
No - just a joke in Wyoming. You can grate them up for zucchini bread.
ReplyDeleteThe large, overblown zucchini are called "marrows" by the English, who boil them and serve them swimming in the water in which they were stewed. This may account, in part, for their jolly dispositions (the English, not the marrows).
ReplyDeleteLapin, are the marrows boiled whole or cut up?
ReplyDeleteOne can also cut them in half lengthwise, scrape out the seeds(throw them away) then scrape out part of the flesh, chop it up with red bell peppers, mushrooms, and other good veggies, and herbs of your choice plus salt and pepper, fill the halves and bake them in the oven. When they are about as done as you want them, put some parmesan cheese on top and run them back in the oven. They can be delicious that way!
ReplyDeleteOh, and you could mix in ground meat of your choice! I have used beef. Maybe pork would be good!!
ReplyDeleteCut up and reduced to near slush. Or they can be hollowed out, stuffed with mixtures containing meats, other vegetables, spices and herbs, and then baked. This can leave you with a tasty filling, surrounded by a sleeve of limp, greenish, tasteless, watery sludge.
ReplyDelete(Actually, and with respect, I have next to no time for either marrows or zucchini, both of which I find near tasteless - I omit them when I make ratatouille)
ps I did not see Susan's suggestions - pork is often used - till I posted my follow-up comments. Aubergines stuffed as she suggests can be wonderful.
ReplyDeletesusan s., thanks for the ideas. What about chopped shrimp? That's what we use sometimes to stuff eggplant and mirliton.
ReplyDeleteLapin, our zucchini, fresh from the garden, sliced with salt and pepper and a few pats of butter added and cooked in the microwave for a couple of minutes are delicious. Also, they are wonderful in a pasta mix with olive oil, cherry tomatoes, yellow squash, and bell peppers. Add parsley and herbs to taste, and the dish is yummy with grated cheese on top.