The zucchini glut is upon us! (And the tromboncino are about to start now too). This was a make-it-up as you go recipe, and the quantities are very negotiable. But it is fast and easy and a good way to make zucchini work for breakfast, lunch or dinner.
Over 40ºC (104ºF) again yesterday, and it looks like it will get up there again today. But meanwhile, if life gives you lemons a good permaculturist makes lemonade. So if life gives you a heat wave, a good permaculturist forgets making tomato passata and puts all that lovely solar energy to work making sun dried tomatoes instead.
I love my kitchen. It has a great big central kitchen bench in the middle of an otherwise very compact space (in a very compact house). I means cooking can be a social activity – several people can chop and stir and roll and fill at once. Kids can sit up at a stool and be involved, and if they play it right get to listen in on adult conversations.
I have zucchini and their close cousin tromboncino going nuts in my garden this time of year. It is compulsory in our household to have zucchini every day, I’ve given so many away that my friends are avoiding me, the chooks have gone on strike and refuse to eat any more. This is the first year I’ve grown tromboncino (Diggers seeds) and I think they have upstaged Blackjack as my…