HillbillyGirlWA wrote:
infoaddict wrote:
I'm figuring the vines trying to escape are pumpkins, and the ones staying still are zucchini. If I'm very lucky, some is also squash and cucumber.
hmm

well thats different tastes for you, i certainly wouldnt consider myself lucky to have a garden overgrown with the above!! haha, but i was never one for icky squash and the like anyhow...
I love salady things, and one hassle with growing my fresh veggies is my tendency to eat them raw off the plant before they even get inside the house! Once I've grazed the garden, having to put together a meal for someone else seems far too much like work

I like the little yellow button squash - I _hope_ that's what I've planted!
Lebanese cucumber you don't need to peel, and it has a lovely tangy sweetness; I can eat a whole one with no hassles. Particularly if there's a lot of cheese involved

HillbillyGirlWA wrote:
that recipe idea sounds great infoaddict... bit of a cook at home are we?

Heh. Does it show much??
Another trick I've discovered is to turn extraneous stuff into a smooth paste, preferably with lots of herbs and garlic; and then use it as a base for pasta sauces and suchlike. Either just blend as is or else bake to remove water and concentrate flavour, and blend with oil (olive oil ideally but I also use lighter flavours like macadamia or plain ol' veggie oils) and a lot of garlic, herbs and spices as appropriate (basil and/or oregano for italian flavours, coriander for asian, lemon myrtle for Australian), and maybe a nut of some description (pine nuts for many cuisines, bunya nuts for Australian) ... maybe a small chilli ... and presto! - flavour base for bucketloads of stuff. Or even just tossed over pasta as is.
