IF THE ZUCCHINS ARE OVERRIPED...
This year, due to illness, I had to be absent from my favorite dacha for a long time. Zucchini and pumpkins are overripe. So what should we do with these now?
Galina Yushkevich, Smolensk
In zucchini, like cucumbers, it is really better to take small fruits for food - they are tender and juicy.
They need to be collected at the age of 7-12 days once a week. But you can also grow zucchini for future use: when fully ripe, they look like pumpkins, their skin becomes rougher, the flesh turns yellow or orange and acquires a pumpkin flavor. Such fruits are stored for a long time, almost until spring.
They should be stored in a closet or under the bed - in a dark, ventilated place. But it is advisable to eat them before March, when the seeds begin to sprout inside them and the pulp becomes bitter.
There is another option for zucchini and pumpkins.
Overripe fruits can be chopped and composted with other healthy organic matter. And if during autumn tillage you use microbiotic preparations (Baikal, Siyanie) or stubble destructors (Ekogum Bio, Effect Bio), then in September-October before plowing, pieces of zucchini and pumpkins can be scattered over the beds.
Before the cold weather, beneficial microbes will begin to decompose organic matter, and in the spring, before sowing seeds and planting seedlings, they will finish this work.
© Author: Svetlana KRIVENKOVA, agronomist
Reference by topic: 20 zucchini from one bush - my secret of growing (Moscow region)
I have loved zucchini and zucchini since childhood. Therefore, I leave at least a dozen fruits with a hard crust for the winter. I eat them instead of potatoes when I'm on a diet to get in shape. And the rest of the time I cook very tasty and interesting dishes from zucchini, for example ravioli with meat.
One zucchini, medium onion, bell pepper and carrot, 200 g of minced meat, cheese, sour cream, salt and spices - to taste. I fry grated carrots, chopped onions and peppers, add minced meat. 5 minutes before the filling is ready, add spices and salt. I cut the zucchini, cleared of seeds and skin, lengthwise into thin slices, fry them in vegetable oil on both sides until golden brown. Let it cool. I place two fried zucchini slices crosswise, put the prepared filling in the middle, and close the ends one by one. Then I turn it overlapping down to the plate. Serve with sour cream and grated cheese.
© Author: Galina KOLOMEETS, Orel
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