Ma picked, grilled it, Dad ate it. Was all right apparently ^_^
Harvested two cobs, that appeared to have brown tassles. Was a bit hasty, I think. One cob has formed lovely little bits; the other is fairly inedible and only just forming! There was milkyness in the one that is okay. Will keep an eye on rest. Have a few more forming. A valuable lesson learned. Tassles need to be brown and crispy!
Yours in anticipation
Is it a plane, is it a bird, no it’s a funny shaped courgette!
To most people, a courgette is a courgette. A nondescript vegetable, shiny, straight and available from your local supermarket. Alas, they have clearly never grown their own veg. I must admit, that I too started off with a straight, relatively typical courgette. The courgette Astia, simple, straight forward and green. Then, I moved onto yellow ones, rounds ones, stripy ones, as you are aware of. Only recently, was I aware of another creature. Yellow Scallop and patty pan. You can argue that these are the one and the same. They may well be, I’m covering my bases here, with synonyms and semantics.
There have been daily explorations of the Esther Bucklee bed. Trying to find down these curiously shaped creatures. These are housed, between the Incredible Sweetcorn, all eight plants of them. I have three of these, I think, and a sweet dumpling, in the confines of a raised bed. This bed is one metre squared, and foray into two out of three sisters. The bed is heaving, you’d think I was growing triffids. This is exactly, what it looks like. A mass of green leaves, the size of dinner plates. Vines making an escaping, with eight long, willow corn plants, standing above a parapet. When the wind blows, the bed appears to be dancing and shaking it’s thing.
As you can see, the courgette is tiny. I almost missed it, but espied the small alien saucer like shape; and had to inspect it further. Not quite sure what I will do with them. As it stands, there are two courgettes in the kitchen. Despite having chutneyed two yesterday.
In other news, have harvested some curly kale and nero di toscano for dinner.
Yours in anticipation,