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Giant Zucchini!
+3
sanderson
Marc Iverson
donnainzone5
7 posters
Page 1 of 1
Giant Zucchini!
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.!
It was 17" long, 15" in girth, and weighed 6.5 lbs.!
Re: Giant Zucchini!
Wow, that's really a handful there.
Marc Iverson- Posts : 3638
Join date : 2013-07-05
Age : 62
Location : SW Oregon
Re: Giant Zucchini!
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
Kay
A WEED IS A FLOWER GROWING IN THE WRONG PLACE
Elizabeth City, NC
Click for weather forecast
walshevak
Certified SFG Instructor- Posts : 4374
Join date : 2010-10-17
Age : 81
Location : wilmington, nc zone 8
Re: Giant Zucchini!
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.
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.
Re: Giant Zucchini!
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.
Yardslave- Posts : 546
Join date : 2012-01-19
Age : 73
Location : Carmel Valley, Ca.
Re: Giant Zucchini!
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!
plantoid- Posts : 4096
Join date : 2011-11-09
Age : 73
Location : At the west end of M4 in the UK
Re: Giant Zucchini!
Plaintoid - uh, I'm sure you just read that somewhere? Surely you have never tried a little home brew!
Re: Giant Zucchini!
Zucchini brandy?
My Dad used to make beer and wine at home. However, that's not one of my ambitions.
My Dad used to make beer and wine at home. However, that's not one of my ambitions.
Re: Giant Zucchini!
Opened a jar for lunch. They are tasty a pretty crisp. Not chilled yet.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
Kay
A WEED IS A FLOWER GROWING IN THE WRONG PLACE
Elizabeth City, NC
Click for weather forecast
walshevak
Certified SFG Instructor- Posts : 4374
Join date : 2010-10-17
Age : 81
Location : wilmington, nc zone 8
Re: Giant Zucchini!
I love these ideas! Thanks, Kay.walshevak wrote:Opened a jar for lunch. They are tasty a pretty crisp. Not chilled yet.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
Kay
Now, if I could only get a zucc or a cuc so I could try it out...
The PM here is murder...literally.
CC
CapeCoddess- Posts : 6824
Join date : 2012-05-20
Age : 68
Location : elbow of the Cape, MA, Zone 6b/7a
Re: Giant Zucchini!
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 bouquetssanderson wrote:Plaintoid - uh, I'm sure you just read that somewhere? Surely you have never tried a little home brew!
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 .
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 . 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 ???
plantoid- Posts : 4096
Join date : 2011-11-09
Age : 73
Location : At the west end of M4 in the UK
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