- Apr 6, 2007
- Reaction score
Due the the abundance of zuchinni in our garden, I got to thinking. Has anyone ever made a good wine out of it, or should zuchini be kept to bread where it is known to be good?
No kidding? The things I've learned around here.i dont no about wine but you can try batter frying the flowers and eatting
them they are a real treat
The cream of cauliflower soup can be a bit strong, but throwing in a few "flowers" of both broccoli and cauliflower makes the texture better.You know, we eat a LOT of both broccoli and cauliflower around here. You've got me wondering about using both in a cream soup. It certainly tastes reasonable on my mind's "tongue".
It's not like the werms are missing out. As long as one neighbor keeps tossing out his newspapers, and the other's cows and rabbits keep tossing out *their* "leftovers", the werms are NOT gonna go hungry.
I think that is a vanishing tradition - the whole "nothing on the hog goes unused except the hair and the squeal" way of doing things.
Any other ideas you have? Will try to think of some of the ways I utilize edibles in an unconventional manner and perhaps we can swap ideas?
So..are they going into wine, soup, or salad?
So...salad. A lot of stuff gets overlooked, or ignored. Dandilion greens, plantain, candied borage blossoms... The list goes on.neither OP, they are just as tasty as anyother green, spincach, kale etc.I particualrly like the leaves from the brussel sprout plant!! First year I tried them and I am sold. Nowheres as good as those lil round morsels, but the leaves are just " fine and dandy"