Share 'By the time these fermented zukes are ready for eating, I should be ready to photo-shoot the change.'
At left is a recent harvest.
Tromboncinos: an Italian heirloom zucchini originally from Liguria.
If you have space, 'tis an essential grow.
Since I'm renovating outback I had to cut down a couple of these vines, thus the contents of these bowls.
I did it early as they were yet to seriously fruit and ripen.
In play is a recipe for Zucchini KimChi. We have just caught the harvest being sliced up in…
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