I haven't got a recipe, but I make a cold lettuce, potatoand cucumber soup similar to Vichyssoise .It's basically just the veges braised in butter and pureed with fresh chicken stock and cream.It's nice hot as well as cold.
pixiegirl,
Jan 9, 3:01pm
Zucchini Lemon Curd (from NZ Gardener 2010 diary") A sweet way to eat gold courgettes. This zucchini jam idea from Nelson gardener Kaye Blaker is one of NZ Gardener's most reqiuested recipes.It looks and tastes exactly like lemon curb, but because it doesn't include eggs can be stored in jars in your pantry,Make a zucchini meringue pie - bet no one guesses the secret ingredient,
Ingredients: 1 kg "Gold Rush" zucchinis, or peeled green zucchini, juice and zest of 3 lemons, 1kg sugar, 125g butter.
Method: Chop courgettes finely and steam till tender.Puree in a food processor.Place the zucchini pulp in a pot with the rest of the ingredients and stir over a low heat until the sugar is dissolved.Increase heat and boil for about 30 minutes, until the curd is thick and creamy like lemon honey.Pour into warm steralised jars and seal.
fisher,
Jan 9, 9:48pm
oks garden all tended to, weeded. trimmed tomatoes of old leaves. planted new lot of beetroot.ripped out old silverbeet. bush basil. etcetc.nice day in the sun. davidt4.s"bread and butter pickle"(post #2) albut ready to finish nicely salted and stewing :}.waiting for daughter no1 to bring back mace from supermarket.now WHY do they call it bread and butter pickle. !is it because you spread it on bread and butter !
uli,
Jan 9, 10:34pm
Because cucumber sandwiches were the BIG thing in England years ago . I guess because they were difficult to grow then (because of the "little ice age") and needed to have a hothouse really to do well.
They were originally served on buttered bread like a sandwich! Try it out :)
fisher,
Jan 10, 1:35pm
davidt4.no mace available in our neck of the woods so used a little nutmeg and a smidgen of allspice in lieu. tastes pretty good especially with clean,fresh cucumbers straight off the vine.
buzzy110,
Jan 11, 10:26pm
Lacto Fermented Courgettes: (Apologies for Imperial Measurements) Salt - 2tspns per 2-2&1/4lbs Courgettes Water
Method (as written in the recipe book) I do not choose particularly young courgettes but take them before their gets tough so as not to have to peel. Grate courgettes and put into jars, alternating each layer with salt Pack them well down Fill jars to just slightly below full with water and store in a dark, cool place. USES: - Combine lacto-fermented courgettes with raw vegetables, as they lend a cerain freshness to the mixture. It is delicious in a salad made of tomatoes onions and fresh courgettes!
buzzy110,
Jan 11, 10:41pm
I also have a recipe for lacto-fermented cucumbers if they are picked whilst still quite small. It calls for a crock, a board and a non-calcerous stone. They take 15 days to ferment after which you can eat them. They will only last 2 months and you have to keep them well covered with brine. A layer of mold may appear on the surface of the brine but it is harmless (it does sort of taint the food though which I don't like).
They are just like fresh pickles (so the recipe says and I have found that food preserved this way does indeed have the taste and texture of fresh, almost). It could be a way of being able to extend your cucumber season.
I have many cucumbers coming off my 5 plants and have decided to give this recipe a go but will do them in jars and refrigerate.
If, after reading this, and all the pitfalls of this recipe, you think you might like it I'll post the recipe.
buzzy110,
Jan 13, 3:53pm
snapit - you didn't post the link.
makecheese,
Jan 16, 12:29pm
what a shame we all don't live closer and we could swap our excess vegies
buzzy110,
Jan 17, 9:50pm
I agree makecheese. Sadly I am surrounded by neighbours who either don't actually like vegetables or who are just too posh to talk pleasantly. I asked a new neighbour one day if he'd like some freshly caught and shucked scallops. You'd think he'd have jumped at them especially as they are Japanese, but apparently he thought it below him to accept. Sigh.
pickles7,
Jan 27, 4:09am
Here are some handy recipe's for this time of the year.
samanya,
Jan 27, 6:09pm
I'm planning to try a very similar recipe that I have .It's called 'Russian Cucumbers' & the only difference is that you add fresh tarragon & fennel(or Dill) sprigs, black peppercorns, Juniper berries & cloves.
samanya,
Jan 29, 12:27am
I have a recipe for marrow/ginger jam using commercial pectin if you are interested. Best made with mature courgette/marrow.
uli,
Mar 3, 2:37am
Could you post that samanya!
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