I know, it's just a zucchini, isn't it? Take another look ...
That's a reasonably sized pumpkin trembling away in the corner. This is not a zucchini to trifle with. It measures 19 inches (48 cm) and I am assured by Mr Fudge that it is organically grown - no nasty hormones to beef it up. The farmer simply left it for a few days before picking and was staggered when he discovered how much it had grown. Jack and your beanstalk, eat your heart out.
Which brings me to a dilemma - what to do with it? A quick scan through my recipes came up with a highly recommended zucchini slice, which I have made before, so I know it will work just fine. Here's the recipe:
Zucchini Slice - serves 15 (!!)
150g (1 cup) self-raising flour, sifted
375g zucchini, grated
1 large onion, finely chopped
200g rindless bacon, chopped
1 cup grated cheddar cheese
60ml (1/4 cup) vegetable oil
Preheat oven to 170°C. Grease and line a 30 x 20cm lamington pan. Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.
So that takes care of about a quarter of the zucchini, and the rest will go into some sort of ragout, along with the other vegetables from the farm.
But not the figs, of course. We had some last night with ice cream and honey. Died and went to heaven. There were about a dozen large figs, so there are plenty left to make a fig tart. Obviously I'm going to be busy little cook this weekend!
This afternoon I completed a peasant dress, size 3. Again I used the beautiful Anna Maria Horner fabric from her Good Folks collection. I really enjoyed making this little dress which I will be putting it up for sale in my Etsy shop tonight.