Blogger's lament...

The final day of February, autumn's on the march and I haven't managed to get anything up since the third. Shame on you, lady gardener; there's been so much to share. The zucchinis just keep coming, though due to the hot and rainy conditions, I'm losing alot to rot. But for a first foray, I have been very pleased. The multitude has given me ample opportunity to refine the zucchini slice recipe, half a cup of oil is way too much and results in a very soggy, oily slice, a quarter of a cup is definitely the more responsible option. I've also been enjoying tomatoes in dribs and drabs; romas, cherries and the first of the yellow pear are just starting to come on. Each season, I love to make my green tomato chutney so keep an eye as I'll post the recipe soon. Leeks and beetroot have also been pulled and again, I am revelling in triumph, a leek tart was devoured before I even thought to photograph its perfection - shouts out to gruyere* and goat's cheese for coming to the party!

Another seasonal bonus is the second flush of roses. The old fashioned beauty above is delightfully scented and very full in its bloom. It occurred to me last night that roses, like boats are always female. I call this beauty, Pink Panther Perfection...you can call me the Queen of Alliteration.


View from the back steps...the cherry down the back is already sporting a few tentative orange bronze leaves.

*If I were in charge of a marketing campaign for this cheese, it would definitely include the phrase gru-YEAH!

the beast with two backs

How awesome is this? Have to believe that this is ladybird love and not just one ladybird getting all road rage with another. I've been amazed at how many ladybirds have flocked to my zucchini plant, the one of wrote of in my last post was obviously the scouting party! You can see in this shot how much they've enjoyed feasting on the leaves, plus in the background is the second flush of Hula Lady at Sunset. I feel a real kinship with these little beauties as I'm snapping off the zucchini bounty they leave behind. For a first attempt with zucchini, I am thrilled with the results and am now in the thick of a zucchini cuisine crusade. A personal favourite is Zucchini Slice, a recipe perfected by my fabulous mother-in-law which is perfect for lunch or light dinners, especially on days as stinking hot as this.

You need:

3 decent zucchinis, grated and preferably homegrown - I feel entitled to gloat!

1/2 cup oil of your choice

5 eggs

1 cup SR flour

1 cup grated cheese

1 onion

3 bacon rashers or equivalent of ham

Handful of cherry tomatoes, halved

2 grated carrots

Salt and Pepper

Ground Cumin

Mix oil and eggs, add the flour and then mix in all the other ingredients, slap in a loaf tin, lined with baking paper. Bake in a pre-heated oven at 180degrees C for 45mins or until cooked through. Serve with a flourish and a handpicked green salad just because you can and aren't afraid of being called a show-off.