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Square Foot Gardening Forum
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Giant Zucchini! Toplef10Giant Zucchini! 1zd3ho10

Hello Guest!
Welcome to the official Square Foot Gardening Forum.
There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.

Giant Zucchini! I22gcj10Giant Zucchini! 14dhcg10

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Giant Zucchini!

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Post  donnainzone5 8/6/2013, 9:41 pm

Today, I harvested a zuke I've been nurturing for a while.  It had stopped growing a day or so ago.

It was 17" long, 15" in girth, and weighed 6.5 lbs.!

Giant Zucchini! 100_0274
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Post  Marc Iverson 8/7/2013, 12:43 am

Wow, that's really a handful there.
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Post  sanderson 8/7/2013, 2:01 am

Donna, Did you save it for seeds? Or just for fun?
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Post  walshevak 8/7/2013, 7:14 am

I had a couple of those that got lost in the shuffle before I found them. I cut them in half, scooped out the seeds and made dill pickle spears with the flesh. Haven't opened the first jar yet, but the bread and butter pickles from some overripe cukes came out great. Before pickling, they were bitter.

Kay

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Post  donnainzone5 8/7/2013, 11:14 am

I let it grow just for fun!  However, it's now stashed in the fridge, which had to be cleared out to make room for it.

However, I may experiment with it to see what its best uses may be.  

Hmmm....  baseball bat?  Stuffed for a neighborhood brunch? Paperweight?  If I could get the cats to alert me, it might be useful to scare away the deer.


If it's not too tough and/or bitter, I'll probably steam some, freeze some, and make zucchini bread for my neighbors.
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Post  Yardslave 8/7/2013, 12:09 pm

Those things grow so fast, it's a shame they don't burn; they would be a great renewable source of cheap firewood. This year, I decided to plant only one Zuc to cut back production, so I planted an heirloom variety called Romanesco. These things grow faster than I planned and grow more than a foot long, are too skinny to stuff and have a higher water content than the others, but the flavor is great. They look like hula-hoops if let go- they coil up. Next season, I'm going back to the plane-jane variety.
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Post  plantoid 8/7/2013, 8:07 pm

donnainzone10 wrote:I let it grow just for fun!  However, it's now stashed in the fridge, which had to be cleared out to make room for it.

However, I may experiment with it to see what its best uses may be.  

Hmmm....  baseball bat?  Stuffed for a neighborhood brunch? Paperweight?  If I could get the cats to alert me, it might be useful to scare away the deer.


If it's not too tough and/or bitter, I'll probably steam some, freeze some, and make zucchini bread for my neighbors.

perhaps ... ???
 Cut off the stalk end , scoop out the seeds, fill with brown sugar and hang over a deep jar by putting it in the leg of a pair of tights .. Cover whole set up in a clean net curtain to keep the bugs out , in a few months  you'll end up with a rather alcoholic residue in the jar Hic!
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Post  sanderson 8/7/2013, 9:09 pm

Plaintoid - uh, I'm sure you just read that somewhere?  Surely you have never tried a little home brew!rofl
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Post  donnainzone5 8/8/2013, 11:56 am

Zucchini brandy?

My Dad used to make beer and wine at home.  However, that's not one of my ambitions.
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Post  walshevak 8/8/2013, 12:33 pm

walshevak wrote:I had a couple of those that got lost in the shuffle before I found them.  I cut them in half, scooped out the seeds and made dill pickle spears with the flesh.  Haven't opened the first jar yet, but the bread and butter pickles from some overripe cukes came out great.  Before pickling, they were bitter.

Kay
Opened a jar for lunch. They are tasty a pretty crisp. Not chilled yet.

Kay

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Post  CapeCoddess 8/8/2013, 12:41 pm

walshevak wrote:
walshevak wrote:I had a couple of those that got lost in the shuffle before I found them.  I cut them in half, scooped out the seeds and made dill pickle spears with the flesh.  Haven't opened the first jar yet, but the bread and butter pickles from some overripe cukes came out great.  Before pickling, they were bitter.

Kay
Opened a jar for lunch.  They are tasty a pretty crisp.  Not chilled yet.  

Kay
 I love these ideas!  Thanks, Kay.

Now, if I could only get a zucc or a cuc so I could try it out... Rolling Eyes
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Post  plantoid 8/9/2013, 5:21 pm

sanderson wrote:Plaintoid - uh, I'm sure you just read that somewhere?  Surely you have never tried a little home brew!rofl
 Ye gods I used to make it in five gallon barrels as   wheat, wheat whiskey type wine ,  beet , pea pod wine , rhubarb,  gooseberry , strawberry , plum , apple ( not cider) , pear,  elderberry , elder flower ,blackberry ,Raspberry peaches & various  mixtures and blends. Quite often I added a couple of bottles of five star brandy to smooth the wines out and develop flavours and bouquets
I also made mead in 5 &  10 gallon barrels using honey and washings off the capping's from our 50 beehives . ..six year old slow matured mead  is just beginning to develop quality & clarity .

 The marrows worked well ..

Our red screech was made from boiled beet root pulp , bananas plus white wine concentrate .. You could howl at the November moon for a fortnight on just a couple of shots of it .Embarassed 

 I have made lots of country wines in 10 gallon barrels using home grown grapes and grape vine leaves.

I forgot to add pierce the bottoms of the sugar filled marrows so the elixir that forms can drip down in to the jar /container & keep topping up with sugar till it collapses in on itself. Natural yeast will cause the fermentation in the elixir as it drips into the jar and carry on fermenting out.

Though if your fussy add a high tolerance Tokay wine yeast to run things to around 24 % by volume when fully matured& fermented out  in a couple of years .


I rarely made ales & stouts as I can't abide the bitter taste.Though I did do a 40 gallon batch of lagers and bitters for a local farmers get together .. it  seemed to go down  well as most of us were still in the barn/ farm area  at breakfast time eating cold hog roast  sliced off the spit .

I did make a strong alcohol potato wine once  that was altered somewhat by freezing it at minus 30 centigrade in a commercial freezer  ( it's illegal here  to distil it into moonshine)  .. I was able to set it alight after the ice was strained off .Very Happy plus it was headache free & best straight out the freezer in a shot glass dipped in castor sugar .


Is it any wonder I've developed type 2 diabetes ??? Laughing
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