Managing the abundance of summer
The zucchini and cucumber are drinking up the sun and rain and are fruiting like mad. As a response to the explosion, I’ve made piccalilli for the first time. The idea to make this condiment came to me after I had decided I was bored with making zucchini fritters, zucchini omelette, zucchini chips, zucchini crustless quiche, etc. The numbers of bottled cucumbers were advancing across the shelf so I needed a new spin. There is a half full jar of the commercial piccalilli sitting in the fridge. Maybe like mayonnaise, I can rid myself of another store bought product? I harvested a large zuc that was making the bolt to marrow status, clipped a couple of cucumbers, and found a few capcicums that had survived the catapillers. After the storms we had this month, I noticed several posts on Facebook from people who had lost tomato plants, and now had a heap of green tomatoes that they had to dispose of. For my part, I've lost a couple of plants to stem rot. ...