Help! Can horses eat zucchini?
RPM1
I don't know what happened since then but
today they're HUGE! No good to eat now...
Seriously, can horses eat these things? Can
you freeze them in chunks for soups or something?
I picked 8 and there are 80 more on the way.
Whoever said "GadZOOKS" was correct! Four
little stinking plants...
Ruth CM
"... and you may ask yourself, my god, what have I
done!"
Don Bruder
<rpm1de...@frontiernet.net> wrote:
: They were so cute and little a few days ago.
Didn't I (gleefully) "tell ya so" a little while ago? :) :) :)
Depending on the horse, they might eat 'em, or might not. Totally a
perconal taste issue. We had some that would eat 'em plants and all if
they could get into the patch. Others I've known would look at you like
they knew you were trying to feed 'em poison. <shrug> Only way to tell
for sure is offer some.
As for freezing, chunk 'em up, get yourself a kettle of water with a bit
of lemon juice in it boiling good, and blanch 'em in it, then shovel 'em
into ziplock bags and chuck 'em in the deep freeze.
Then enjoy the challenge of trying to figure out ways to use 'em up
before next year's crop comes in :)
--
--
Don Bruder - Dak...@primenet.com
Horseman by day, 'net-freak by night. What a contrast, eh?
Make 50 cents (or more...) per hour when surfing by signing up
here: http://www.alladvantage.com/join.asp?refid=KJW570
Diamond Hill Farm
<rpm1de...@frontiernet.net> wrote:
<snip>
>
>Seriously, can horses eat these things? Can
>you freeze them in chunks for soups or something?
>I picked 8 and there are 80 more on the way.
My horses won't touch them, but the bovines thought they were candy
and would come up and bellow at the fence when the saw me in the
garden. Big beggars.
Gretchen
Athena
Bag up, leave on neighbor's doorsteps, in a 1 mile radius from home. Put in
cars of people who don't lock them. Cookies, zucchini lasagna. Cut out the
center, stuff and bake.
Have no idea if horses can eat them. Athena, survivor of the "war
of the zucchinis"
RPM1 wrote in message <8k9tqu$1770$1...@node17.cwnet.frontiernet.net>...
>They were so cute and little a few days ago.
>I don't know what happened since then but
>today they're HUGE! No good to eat now...
>
>you freeze them in chunks for soups or something?
>I picked 8 and there are 80 more on the way.
>
CMSQ...@webtv.net
them up, put them in freezer bags and use it to make zucchini bread or
any other casserole you would put it in.
Candy
Lorri
>
> They were so cute and little a few days ago.
> I don't know what happened since then but
> today they're HUGE! No good to eat now...
>
They're great in stir fry, cut em in bite size chunks...
If your horses eat watermelon, I'll bet they'll eat zucchini.
Oh, and salads, soups, stew, zucchini bread, deep fried with marinara
sauce for dipping, run thru a blender and mixed with parmesan and romano
cheese for a pasta sauce or salad dressing....mmmmmmm....
Send me some if you can't figure out what to do with em!
Lorri
Alwzhorsn
Wishbone Italian dressing overnight.
Option 1: place on gas grill or BarBQ, cook until able to prick with a fork.
Option 2: sprinkle w/parmesean cheese and broil.
yummy!
Jennifer
alwz...@aol.com
John Klausner
require honest to goodness cooking...baking, canning, pickling...stuff
like that. I'll be happy to share if you want to indicate your
preference. Probably cheaper in the long run to just pitch them. Be
careful where, though, or you might end up with umpteen volunteer plants
next year!!
SueK
Don Bruder wrote:
>
> In article <8k9tqu$1770$1...@node17.cwnet.frontiernet.net>, "RPM1"
> <rpm1de...@frontiernet.net> wrote:
>
> : They were so cute and little a few days ago.
> : I don't know what happened since then but
> : today they're HUGE! No good to eat now...
> :
> : Seriously, can horses eat these things? Can
> : you freeze them in chunks for soups or something?
> : I picked 8 and there are 80 more on the way.
> :
> : Whoever said "GadZOOKS" was correct! Four
> : little stinking plants...
> :
> : Ruth CM
> : "... and you may ask yourself, my god, what have I
> : done!"
>
John Hasler
> Send me some if you can't figure out what to do with em!
Ok, everyone. Now you know what to do with your surplus zucchini (the only
kind there is, IMHO).
--
John Hasler
jo...@dhh.gt.org
Dancing Horse Hill
Elmwood, Wisconsin
Jorene Downs
RPM1 <rpm1de...@frontiernet.net> wrote
> They were so cute and little a few days ago.
> I don't know what happened since then but
> today they're HUGE! No good to eat now...
Bet they're still good to eat. Just not with the standard "from the grocery
store" size recipes. ;)
You can take the large zucchini, lengthwise slice, scoop out a little of the
middle and "stuff" them with a variety of options. Simple with browned
ground beef (seasoning and chopped onion) with a bit of tomato sauce or
catsup stirred in to help bind the meat. Parmesan sprinkled across the top.
Bake, broil or BBQ in foil.
Been over 20 years since I had a vegetable garden and had a zucchini
overload. Back in those days I had the time to tend a garden and freeze
veggies ...
> Seriously, can horses eat these things?
I suspect some horses would eat just about anything. Don't have a clue what
zucchini would do in a horse's digestive system. ;)
Can
> you freeze them in chunks for soups or something?
Yep. Check your local stores for recipe books - there are some dedicated to
use of the zucchini. Sounds like you'll need 'em. ;)
> I picked 8 and there are 80 more on the way.
Pick them now, get a production line going to prep, blanch and freeze. Once
the big pot of water is boiling it doesn't take long to just dunk 'em for a
minute. I used to do most of them just a shade light of fully cooked, spices
and whatever added, to pretty much heat and eat. Just remember to mark the
freezer bags. <g> Or do like my neighbor does and deposit them on neighbor
doorsteps. ;)
> Whoever said "GadZOOKS" was correct! Four
> little stinking plants...
4 plants is more than sufficient to create a zucchini invasion. The only way
I found to round pen those puppies was to herd them into the freezer. ;)
Next year, be sure to plant a dozen tomato plants ... they go well with the
zucchini ... LOL!
--
Jorene
just moseyin' down the trail on a Paint horse
from the CEOates Ranch in California ... ;)
www.CEOates.com
meet other Rec.eq'ers on the Rogue's Gallery:
www.psnw.com/~jcdowns/RecEq/RecEq.html
Don Bruder
Downs" <Jor...@CEOates.com> wrote:
: Next year, be sure to plant a dozen tomato plants ... they go well with
: the zucchini ... LOL!
Remember those 4 exploding tomato plants I mentioned a few weeks ago?
They're now a solid hedge just under 20 feet long, a bit more than 6
feet wide, and well over 4 feet tall. Yesterday, I attempted to count
the incipient tomatoes. I gave up after hitting 50... On one side of the
endmost plant!
They've overrun the two rows of carrots we put in... Methinks the
ObHorses are gonna be upset about that part.
On the plus side, the ObHorsePucky I tossed in the holes is definitely
gonna supply our tomato needs for quite some time!
Terry von Gease
Alwzhorsn wrote in message <20000709122902...@ng-fb1.aol.com>...
>take the zucchini, split lengthwise, place in plastic baggie with 1/2 cup
>Wishbone Italian dressing overnight.
>
>Option 1: place on gas grill or BarBQ, cook until able to prick with a
fork.
>
>Option 2: sprinkle w/parmesean cheese and broil.
Option 3: dig a hole and bury the vile vegetable. There's precious few
vegetables that are actually fit for human consumption, zucchini isn't one
of them.
--
Terry
We're forever grateful that the telephone
wasn't invented by Alexander Graham Siren
RPM1
>You can take the large zucchini, lengthwise slice, scoop out a little of
the
>middle and "stuff" them with a variety of options. Simple with browned
>ground beef (seasoning and chopped onion) with a bit of tomato sauce or
>catsup stirred in to help bind the meat. Parmesan sprinkled across the top.
>Bake, broil or BBQ in foil.
Mmm, I love that idea. Maybe tweaked into a
zucchini taco version? <smack - smack>
>I suspect some horses would eat just about anything. Don't have a clue what
>zucchini would do in a horse's digestive system. ;)
I gave one to Mouse this morning. She ate it. She
wasn't loving it but she ate it. Her belly seems fine.
>Next year, be sure to plant a dozen tomato plants ... they go well with the
>zucchini ... LOL!
Funny, I have 6 tomato plants in the same garden and
altho they look like dense hedges they hardly have any
fruit.
I also have green peppers and cucumbers which seem
to be coming along normally.
Ruth CM
Jill Mobley
1. No thank you
2. Thank you and they eat them
3. Thank you and they toss them.
(I am a #2.)
--
Jill Mobley
www.bigfoot.com/~jmobley
Home of Irresistible Bett
Athena <cmar...@montana.com> wrote in message
news:lu0a5.2364$B92....@newsfeed.slurp.net...
: Shred, freeze, and think "zucchini bread, mmmmm..good".
Don Bruder
<t...@rose.hp.com> wrote:
: Option 3: dig a hole and bury the vile vegetable. There's precious few
: vegetables that are actually fit for human consumption, zucchini isn't
: one of them.
Actually, Zucchini is technically a fruit.
RPM1
>There's precious few vegetables that are
>actually fit for human consumption
As far as my husband is concerned it's corn,
peas and green beans and perhaps the odd
salad. It ends there. The same with the kid.
Me, I can't choke down mushrooms. Not even
those fancy schmancy ones so popular now.
Ick. They taste like dirt and they feel like slugs.
Ruth CM
R Bishop
"RPM1" <rpm1de...@frontiernet.net> wrote:
For me, it's parsnips. My Dad loves 'em. I think they taste like dirt.
Other than brussels sprouts and lima beans, I like most vegies, including
the exotic ones.
Sue
>
>Ruth CM
>
>
"Never trust anything that thinks for itself,
if you can't see where it keeps its brain."
J K Rowlings
Sasha
Zucchini bread, zucchini lasagna....casserole....soup....veggie
enchiladas...chili...muffins....fritters.....gumbo....italian style...in
cream sauce and so on....
To answer your question, zucchini doesn't really freeze that well without
some advance preparation. Stew it up a bit with some onions and then freeze
it....
One summer I unloaded so much zucchini on unsuspecting neighbors that my
family began to call me "The Unabomber of Zucchini.."
RPM1
>Zucchini bread, zucchini lasagna
Okay, I'll bite.
What's zucchini lasagna?
Ruth CM
MJ McHugh
> They were so cute and little a few days ago.
>
You must discipline yourself to pick them at the no larger than 6"
stage. Otherwise, leave 'em on the plant one extra day and invasion of
the tiny zuke snatchers occurs leaving you with green softball bats
instead.
However, my little experiment this year is working out just fine. I
planted my zukes in a 5 gallon tub instead of in the garden. So far, no
zuke has gotten larger than 6-8" no matter how long I leave them on the
vine.
> Seriously, can horses eat these things? Can
> you freeze them in chunks for soups or something?
> I picked 8 and there are 80 more on the way.
>
> Whoever said "GadZOOKS" was correct! Four
> little stinking plants...
>
> Ruth CM
> "... and you may ask yourself, my god, what have I
> done!"
Here's a start straight from my Rodale's Complete Book of Home Freezing:
"To freeze zucchini and other kinds of summer squash, cut in half,
remove seeds if necessary, and cut into cubes. Steam blanch the cubes
for 2-3 minutes. Drain well and pack hte cubes in containers or mash
them or run them through a food mill before packing. If you grate
zucchini with the skin on, it will stay crunchy when frozen without
blanching. Use the side of the grater with the largest holes, or use a
food processor with a coarse shredding blade. When you thaw the
zucchini, drain it and save the juice to use in soups and breads. Add
shredded zucchini to quick breads, omelets or spaghetti sauce or layered
in lasagna where it will provide some flavor but mainly texture."
...and then...:
"Soup is one of the best uses for zucchini because the delicately
flavored liquid that drains from the zucchini flavors the soup well.
This soup can be frozen for up to 6 months."
4 C. sliced fresh zucchini
2 C. chicken stock
1/2 t. freshly ground black pepper
2t. chopped fresh basil (or 1t. dried)
1T chopped fresh celery leaves, or 1/2t dried
1C chopped onions
1/3C butter
3T whole wheat flour
3T Mochiko rice flour (if you're not freezing the soup, you can
substitute whole wheat flour)
Combine zukes, stock, pepper, basil, and celery leaves in a large
saucepan. Cover & simmer until zukes are tender. Meanwhile saute
onions in the butter over low heat in a skillet until slightly browned.
Stir in wheat and rice flours. Cook for 1 min. more. Stir this into
the succhini mixture and cook util thickened, stirring constantly. Cool
and freeze in 2-C. containers.
Soup using frozen zucchini base:
2 C. frozen Zuke base, thawed
2 C. Milk
1/2t. ground nutmeg
pinch of black pepper
1/2C. shredded swiss cheese
Combine base, milk, nutmeg & pepper in a med. saucepan. Cover loosely
and cook over med. heat, stirring occasionally until smooth and hot but
not boiling. Add cheese and stir until just melted.
Mary "zucchini whisperer extraordinaire" McHugh
Terry von Gease
Don Bruder wrote in message ...
>In article <8kajue$i9k$1...@web1.cup.hp.com>, "Terry von Gease"
><t...@rose.hp.com> wrote:
>
>: Option 3: dig a hole and bury the vile vegetable. There's precious few
>: vegetables that are actually fit for human consumption, zucchini isn't
>: one of them.
>
>Actually, Zucchini is technically a fruit.
Perhaps, but all fruits and a host of other stuff are vegetables in the
sense that it's highly doubtful that they're animal or mineral.
Joyce Reynolds-Ward
wrote:
Zucchini parmesian (substitute zucchini for eggplant).
If you're into canning, I'll send/post a killer zucchini relish
recipe....
jrw
MJ McHugh
zuke horror story
OK, and straight from rec.food.recipes, one of the endless versions of
chocolate zucchini cake:
Moms Chocolate Zucchini Cake
( recipe won a prize in a cake contest for my Mom!)
1/2 cup margarine
1/2 cup oil
1 3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup sour milk
2 1/2 cup flour
4 Tbsp baking cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
2 cups finely shredded zucchini ( press out any excess liquid ) 1/2
cup chocolate chips
There are many versions of this recipe, this one we like the best for
our family!
Beat margarine,oil and sugar well. Beat in eggs, vanilla and sour milk.
Sift dry ingredients and
beat into mixture. Stir in zucchini. Pour batter into a greased and
floured tube or Bundt pan.
Sprinkle top of batter with chips ( Or could stir into batter if you
wish ) Bake in a 325F oven 40 to
45 minutes or tested done. Cool in pan 15 minutes and carefully remove
to finish
cooling.Sprinkle with powder sugar if desired. Freezes well and tastes
wonderful!
Visit our web page: personal as well as fabulous culinary topics
http://www.pipeline.com/~rosskat/
Sasha
"RPM1" <rpm1de...@frontiernet.net> wrote in message
news:8katit$ma0$1...@node17.cwnet.frontiernet.net...
Well, to make zucchini lasagna, you need big zucchini & you slice them
laterally as you would lasagna noodles and use them in place of the pasta.
Make a fresh tomato sauce. Add some cheeses as to your preference....and I
always add some sliced almonds and fresh mushrooms, but that is my
preference...bake accordingly... and serve to your delighed guests!
Sasha
">
> Option 3: dig a hole and bury the vile vegetable. There's precious few
> vegetables that are actually fit for human consumption, zucchini isn't one
> of them.
>
god, terry, is there anything you DO like?!
RPM1
>Well, to make zucchini lasagna, you need big zucchini & you slice them
>laterally as you would lasagna noodles and use them in place of the pasta.
>Make a fresh tomato sauce.
I would think a very thick sauce to overcome the
soupiness of the veggie ...
What the heck. I'll give it a try.
Ruth CM
Robert Johnson, Jr.
I think you can freeze zucchini just the way you describe. You can also
grate it and freeze it that way too. Great for stir fry or making zucchini
bread (my Mom has a really, really good zuch bread recipe - if you're
interested I can get it for you).
Robby
RPM1 wrote in message <8k9tqu$1770$1...@node17.cwnet.frontiernet.net>...
>They were so cute and little a few days ago.
>I don't know what happened since then but
>today they're HUGE! No good to eat now...
>
Robert Johnson, Jr.
you can use zucchinin in.
Robby
RPM1 wrote in message <8kcgdg$o6a$1...@node17.cwnet.frontiernet.net>...
RPM1
>Hey - I actually have a great and easy recipe for a veggie parmiagana that
>you can use zucchinin in.
Well, go on with your bad self then! I'll take all
the recipes I can get. I've got to figure ways
to make everyone choke down, er, eat this stuff!
Ruth CM
"All forced to eat your bloody cooking ...
You did get someone to serve didn't you,
sweetie?"
Robert Johnson, Jr.
afternoon.
Robby
"Food like this is why I live in France!"
Joyce Reynolds-Ward
Zucchini Relish
10 cups chopped zucchini
4 cups chopped onions
1 red pepper
5 tablespoons salt
Mix and cover with water and let stand overnight. Drain and rinse
well.
Add:
2 cups vinegar (canning strength, nothing exotic)
5 cups sugar
1 tablespoon dry mustard
1/4 cup vinegar to mix:
2 tablespoons celery seed
1/2 tablespoon black pepper
1 tablespoon nutmeg
1 tablespoon tumeric
Mix to boil and simmer 35 minutes. About 15 minutes into the process,
add enough cornstarch to thicken (over 4 tablespoons).
Ladle into pint jars and process in boiling water bath for 20 minutes.
Yum!
jrw
Sasha
> Sasha wrote in message ...
>
> >Well, to make zucchini lasagna, you need big zucchini & you slice them
> >laterally as you would lasagna noodles and use them in place of the
pasta.
> >Make a fresh tomato sauce.
>
>
Don't cook the zucchini first.
Terry von Gease
Sasha wrote in message ...
>
>">
Yes.
Mike and Carol Lutz
*many* you can give....I would give one or two a day as a treat...break them
in half first. *****Four**** plants????? YIKES......call the neighbors,
call the gleaners, call 911!!! Never have frozen the suckers...but I would
imagine that would work. Make zucchini bread and freeze that.... I stir
fry it with garlic, basil and some fresh tomato (not the *bread*..you know
what I mean)....that's yummy. Also does great in the compost pile! :-)
Good luck....Carol Lutz
RPM1 <rpm1de...@frontiernet.net> wrote in message
news:8k9tqu$1770$1...@node17.cwnet.frontiernet.net...
Kris Carroll
(from Vizslas & Vittles II Rescue Cookbook)
1 serving
large white flour tortilla
~ 1/2 t spicy mustard
1 Tbsp zucchini relish
1/4 cup chopped tomato meat or salsa
1/2 cup grated sharp cheddar
amounts may vary depending on taste preferences
spread a thin layer of mustard and relish on the whole tortilla
add cheddar and chopped tomato meat to half
fold and grill in skillet, dry or with butter
Kris Carroll plus Lenny 'n Maddie who support the VTalk Rescue Cookbook
(which is moments away from being delivered to the printer!!!!)
Pre-order form online: http://www.horse-country.com/vizsla/orders.html
Don Bruder
<shad...@cdsnet.net> wrote:
: what I mean)....that's yummy. Also does great in the compost pile! :-)
<heh>
Just hope that none of the seeds survive to sprout, or you'll likely end
up with these giant, 12 foot long zooks that sit up one day as you're
emptying the manure-moving vehicle and start asking "Why am I here, and
what is the nature of life?" From there, it's not far to demanding the
right to vote!
Caution, grasshoppa! Always caution! :)
RPM1
>Yes.
I don't think we need our Terry to go any further
with this.
Ruth CM
mmchugh
>
> Something to make with zucchini relish
> (from Vizslas & Vittles II Rescue Cookbook)
>
> 1 Tbsp zucchini relish
...snipsnipsnip...
<<FROM Joyce>>
> > Zucchini Relish
> >
> > 10 cups chopped zucchini
Ok, now what do we do with the other 10 gallons (minus 1 Tbsp) of relish
that Joyce's recipe makes?
snickersnickersnicker...
I'm telling you... growing it in a tub is the way to go.
Mary
OBHorsey: Neighbor down the road is importing Fresians from Germany.
She's got 5 of the magnificent beasts right now. One has the most
incredible long mane.... some horses (well, their owners anyway) would
kill for *TAILS* as long and luxurious as this horse's *MANE*. She has
2 for sale since she needs to reduce her herd.
fbragg1
tomatoes, and cucumbers from the garden! I don't know or care if they eat
them, my job is to give them away! So far it's been accepted with great
reactions at the beginning of the season ("I love squash, I'll take as many
as you want to give me!" ) Toward the end of the growing season, I get
reactions like "Not more squash!" and the 'X' fingers when they see me
coming with the bucket! I tell them if they want some beans, peas and corn
they have to suffer thru the squash first!
Fran
J.A. Zanot
> Toward the end of the growing season, I get
>reactions like "Not more squash!" and the 'X' fingers when they see me
>coming with the bucket! I tell them if they want some beans, peas and corn
>they have to suffer thru the squash first!
You, my dear, are a very cruel person. <BG> I'd really be suffering, I like
zooks **only** when they are tiny, mini little infants on the vine, over six
inches and it's thrown high and wide into the woods. Think the groundhogs like
me? Those big babies are good for one thing: keep them till October and make
Zook-O-Lanterns out of them.
~Jaz. J.A. Zanot
,;;;,
,;( )_, )~\|
;; / | |\
' ; \; \
ฐคบฐบค.,ธ ธ,.คบฐบคฐคบฐบค.,ธ ธ,.คบ
(remove: zzz, to reply)
Kris Carroll
> >Ok, now what do we do with the other 10 gallons (minus 1 Tbsp) of relish
> >that Joyce's recipe makes?
j...@aracnet.com (Joyce Reynolds-Ward) wrote:
> For some reason friends seem to like the relish better than the
> unadulterated zukes themselves...;->
Yah, I'll take a dozen jars. It's great relish.
K
Joyce Reynolds-Ward
wrote:
snip
>Ok, now what do we do with the other 10 gallons (minus 1 Tbsp) of relish
>that Joyce's recipe makes?
For some reason friends seem to like the relish better than the
unadulterated zukes themselves...;->
snip
>I'm telling you... growing it in a tub is the way to go.
Hah. Unless you have a place like mine. I seem to have found the one
piece of property in Western Oregon which *won't* grow zucchini.
Ever. Rots right out. Like it really bothers me...oddly enough,
it'll grow yellow crookneck just fine. Hmm.
Grows Blue Lake beans, snow peas, apples, marionberries, garlic and
tomatoes just fine. And the ObHorses at both barns sure love those
Yellow Transparent windfalls.....
jrw
(marionberry syrup tomorrow, applesauce canning the next day, now I
remember why nothing else gets done in the summer!)
Mary Rossano
>
> LOL! I handwrote in my barn rules that boarders MUST accept squash,
> tomatoes, and cucumbers from the garden! I don't know or care if they eat
> them, my job is to give them away! So far it's been accepted with great
> reactions at the beginning of the season ("I love squash, I'll take as many
> reactions like "Not more squash!" and the 'X' fingers when they see me
> coming with the bucket! I tell them if they want some beans, peas and corn
> they have to suffer thru the squash first!
One year I had way too many acorn squash. I gave them away to anyone
who would take them and played "squash bowling" with my dogs. Still I
had too many. Finally I resorted to something sneakier - when people
came to the house I would discretely sneak away and put a couple of
squash on the floor behind the back seat of the car. They were a mile
down the road before they heard the squash rolling when they came to the
stop sign. By then it was too late. ;-)
Mary Rossano
HORSESAIL
did NOT seem to help business.
Another quick way to fix 'em, grate like hash browns in lightly oiled skillet,
then grate a little onion on that, then saltine cracker crumbs, then when done
melt some cheddar/jack/ whatever cheese. We have managed to choke down a few
more this way.
Mercy still gaiting Indiana trails
Skydive Honey
Amen.
Sent via Deja.com http://www.deja.com/
Before you buy.
C. Little
Robert Johnson, Jr. <robbyj...@worldnet.att.net> wrote in message
news:pkla5.3308$bR6.2...@bgtnsc04-news.ops.worldnet.att.net...
> I'll dig it up when I go home at lunch. Look for it via email this
> afternoon.
Share with the class<G>...
Cheryl
email please, so I don't miss it...
I live in a Small town, where you lock your doors to keep from having
zuchinni left in your car...
Tim Shurtleff
>
>
>Don Bruder wrote in message ...
>>In article <8kajue$i9k$1...@web1.cup.hp.com>, "Terry von Gease"
>><t...@rose.hp.com> wrote:
>>
>>: Option 3: dig a hole and bury the vile vegetable. There's precious few
>>: vegetables that are actually fit for human consumption, zucchini isn't
>>: one of them.
>>
>>Actually, Zucchini is technically a fruit.
>
>
>Perhaps, but all fruits and a host of other stuff are vegetables in the
>sense that it's highly doubtful that they're animal or mineral.
My botany professor in college told us that vegetable is a term only valid in
the kitchen. There is no useful botanical definition of vegetable that helps to
identify such. Veggies are roots, stalks, fruits, leaves, seeds, seed pods,
flowers, or any other part of a plant that you might care to eat.
He told us that as a general rule, vegetables are plant products you eat with
salt. Fruit are things you eat with sugar. And that rule doesn't even always
hold true. For a botanist, fruit is the part of plant that makes seeds or
spores.
Tim S.
RPM1
>Fruit are things you eat with sugar.
I like lemon with salt. ;-)
Ruth CM
Athena
about a zucchini/ostrich egg souffle??
Get with Tamara, bring it to the next bogdash. <g> Athena
Bye to all, I'm dropping off for awhile, see you when I get back. Athena
Tim Shurtleff wrote in message
<5p2pmsk2647ucpr5m...@4ax.com>...
RPM1
>You've never put salt on an apple?? Got another zucchini recipe for
ya,,,how
>about a zucchini/ostrich egg souffle??
Bleck! But, hey, can you make zucchini wine?
Ruth CM
John Hasler
> I like lemon with salt. ;-)
You too! Have tried raw rhubarb with salt? Just peel the skin off the
flat side, salt it, and eat it like a stalk of celery.
--
John Hasler
jo...@dhh.gt.org
Dancing Horse Hill
Elmwood, Wisconsin
RPM1
>You too! Have tried raw rhubarb with salt? Just peel the skin off the
>flat side, salt it, and eat it like a stalk of celery.
Mmm, sounds good. Must try it.
Have you tried salt on melons? Another
yummer.
Ruth CM who would sit out in the tomato
patch with a salt shaker eating herself sick
Deborah Stevenson
On Wed, 12 Jul 2000, RPM1 wrote:
> John Hasler:
> >You too! Have tried raw rhubarb with salt? Just peel the skin off the
> >flat side, salt it, and eat it like a stalk of celery.
>
> Mmm, sounds good. Must try it.
John's the king of the poker face, so I'm not always sure when he's
bucking convention and when he's stirring up trouble :-). However, I note
that raw rhubarb is commonly classed as a toxic plant for humans and
animals, containing as it does soluble oxalates that can cause both acute
and chronic toxicity.
Deborah Stevenson (stev...@alexia.lis.uiuc.edu)
Snacking on potato plants in Champaign, IL, USA
Don Bruder
<rpm1de...@frontiernet.net> wrote:
: John Hasler:
: >You too! Have tried raw rhubarb with salt? Just peel the skin off the
: >flat side, salt it, and eat it like a stalk of celery.
:
: Mmm, sounds good. Must try it.
:
: Have you tried salt on melons? Another
: yummer.
Cantaloupe plus salt shaker... SNARF! "Hey, anybody konw what happened
to that cantaloupe I had in the fridge?" :)
Don Bruder
<Pine.SGI.4.10.1000712...@alexia.lis.uiuc.edu>,
Deborah Stevenson <stev...@alexia.lis.uiuc.edu> wrote:
: John's the king of the poker face, so I'm not always sure when he's
: bucking convention and when he's stirring up trouble :-). However, I note
: that raw rhubarb is commonly classed as a toxic plant for humans and
: animals, containing as it does soluble oxalates that can cause both acute
: and chronic toxicity.
The leaves are definitely dangerous to many critters, but I've never
heard anything about the stems. Guess that might be another fact to file
away for future reference...
RPM1
>John's the king of the poker face, so I'm not always sure when he's
>bucking convention and when he's stirring up trouble :-). However, I note
>that raw rhubarb is commonly classed as a toxic plant for humans and
>animals, containing as it does soluble oxalates that can cause both acute
>and chronic toxicity.
Oh dear. I can't say I like the sound of the
toxic aspect. I thought it was just the leaves.
Hmm, does our kid need a good ObHorse
whipping perchance? ;->
Tsk, tsk, It's not nice to try to poison your fellow
cyber barn rats.
>Snacking on potato plants in Champaign, IL, USA
But ... oh, never mind.
Ruth, afraid to eat anything anymore, CM
MJ McHugh
> RPM1 <rpm1de...@frontiernet.net> wrote in message
> news:8kimqf$1ela$1...@node17.cwnet.frontiernet.net...
> Tell it you don't want it around??
>
> Cheryl
Oh Cheryl! That was *bad*! :-)
Mary
RPM1
>> Bleck! But, hey, can you make zucchini wine?
C. Little:
>Tell it you don't want it around??
<ba-dum-dum>
But seriously folks - take my zucchini, please!
Ruth CM who just came in from picking four more
John Hasler
> Have you tried salt on melons?
Of course. It's the only way.
RPM1
>Of course. It's the only way.
Okay, now for my secret treat of all treats - not that
I eat it anymore but back in the day...
Eat a Wendy's Frosty with french fries. That is,
use the french fries as spoons to eat the Frosty.
It sounds weird until you TRY it. <droooool>
Also, an ice cold glass of dill pickle juice really hits
the spot too! :-+
Ruth CM needing a salt lick in upstate NY
fbragg1
Fran
Don Bruder <dak...@primenet.com> wrote in message
news:dakidd-060051....@news.primenet.com...
> In article <8kircf$q9a$1...@node17.cwnet.frontiernet.net>, "RPM1"
> <rpm1de...@frontiernet.net> wrote:
>
> : John Hasler:
> : >You too! Have tried raw rhubarb with salt? Just peel the skin off the
> : >flat side, salt it, and eat it like a stalk of celery.
> :
> : Mmm, sounds good. Must try it.
> :
> : Have you tried salt on melons? Another
> : yummer.
>
> Cantaloupe plus salt shaker... SNARF! "Hey, anybody konw what happened
> to that cantaloupe I had in the fridge?" :)
>
fbragg1
Fran (who craved things like this when she was preggers!)
RPM1 <rpm1de...@frontiernet.net> wrote in message
news:8kj52i$198i$1...@node17.cwnet.frontiernet.net...
RPM1
>are you preggers?
YOU hush up!!!!!!
>Fran (who craved things like this when she was preggers!)
For me it was quart after quart of tomato juice
and entire bags of oranges at a time. Nothing
green or white tho <bAAArf>
Ruth CM
Deborah Stevenson
On Thu, 13 Jul 2000, John Hasler wrote:
> Deborah Stevenson writes:
> > However, I note that raw rhubarb is commonly classed as a toxic plant for
> > humans and animals, containing as it does soluble oxalates that can cause
> > both acute and chronic toxicity.
>
> The leaves, yes. I suppose you could poison yourself with the stalks if
> you made a daily meal of them, but when I was a kid I ate a stalk or two
> just about every day in season with no ill effects.
...and decades later you posted from uu.net. No ill effects, you say?
I confess I couldn't recall the stalks/leaves distinction and the sites I
checked were veterinary ones, so they might not be dealing with critters
that did distinguish. I didn't like the sound of chronic damage, though,
so I'll stick to the cooked stuff.
Deborah Stevenson (stev...@alexia.lis.uiuc.edu)
Whipping up a nicotiana salad in Champaign, IL, USA
fbragg1
(company FORCED him you understand!) Anyway, there was one night when I was
9 months and holding when i would have KILLED for french fries drenched in
hot fudge! I almost got out of bed at 2am and drove to the all night dairy
queen 8.37 miles away (yes I knew exactly where it was and how long it would
take to get there!) to get it. I held out but I still think of it to this
day! (YUCK!)
Fran
RPM1 <rpm1de...@frontiernet.net> wrote in message
news:8kj6gi$chm$1...@node17.cwnet.frontiernet.net...
Don Bruder
<jo...@dhh.gt.org> wrote:
: Ruth writes:
: > Eat a Wendy's Frosty with french fries. That is, use the french fries
: > as
: > spoons to eat the Frosty.
:
: Never tried that, but I do find that potato chips go well with ice cream.
:
: > Also, an ice cold glass of dill pickle juice really hits the spot too!
:
: The best way to consume dill pickle juice is to dip pumpernickle rye
: bread in it.
I prefer to splash dill pickle juice into tuna or egg salad. Adds a nice
little "zing" to both of them.
The proper topping for Pumpernickel rye (the ONLY one worth bothering
with, IMO) is a thick stack of paper-thin-sliced corned beef, covered
with a healthy layer of sauerkraut, two slices of a good strong brand of
swiss cheese, and a dollop of thousand island dressing. Buttering the
outsides and grilling it is optional. I'll take it either way and not
complain :)
Hmmm... Better make that two of 'em. For some reason, my mouth is
watering.
Rueben sandwiches... What *TRULY WARPED* personality came up with such
an ungodly combination? And how is it possible for it to taste
*SOOOOOOO* good???
C. Little
> Athena wrote in message ...
> >You've never put salt on an apple?? Got another zucchini recipe for
> ya,,,how
> >about a zucchini/ostrich egg souffle??
>
Tell it you don't want it around??
Cheryl
>
> Ruth CM
>
>
John Hasler
> However, I note that raw rhubarb is commonly classed as a toxic plant for
> humans and animals, containing as it does soluble oxalates that can cause
> both acute and chronic toxicity.
The leaves, yes. I suppose you could poison yourself with the stalks if
you made a daily meal of them, but when I was a kid I ate a stalk or two
just about every day in season with no ill effects.
John Hasler
> Eat a Wendy's Frosty with french fries. That is, use the french fries as
> spoons to eat the Frosty.
Never tried that, but I do find that potato chips go well with ice cream.
> Also, an ice cold glass of dill pickle juice really hits the spot too!
The best way to consume dill pickle juice is to dip pumpernickle rye bread
in it.
RPM1
>I prefer to splash dill pickle juice into tuna or egg salad. Adds a nice
>little "zing" to both of them.
Don't forget a healthy dollop of horseradish
in that tuna.
>Rueben sandwiches...
Never had one. Sounds good tho.
Mouse loves egg & cheese on a buttered hard
roll. I discovered this quite by accident when
I was standing in her stall eating one. She was
nosing around snuffling to see what I had so I
let her smell it. SNARF - gone and she wanted
more. She also LOVES when I bleach the buckets.
If I'm not careful she'll try to lick them dry.
Ruth CM
Ruth Baltopoulos
> Okay, now for my secret treat of all treats - not that I eat it anymore
but back in the day...
>
> use the french fries as spoons to eat the Frosty.
I always loved to eat Wendy's chili using the french fries as spoons
............
--
Ruth Baltopoulos
'Never let your education interfere with your intelligence' American
Proverb
Tim Shurtleff
>In article <8kircf$q9a$1...@node17.cwnet.frontiernet.net>, "RPM1"
><rpm1de...@frontiernet.net> wrote:
>
>: John Hasler:
>: >You too! Have tried raw rhubarb with salt? Just peel the skin off the
>: >flat side, salt it, and eat it like a stalk of celery.
>:
>: Mmm, sounds good. Must try it.
>:
>: Have you tried salt on melons? Another
>: yummer.
>
>Cantaloupe plus salt shaker... SNARF! "Hey, anybody konw what happened
>to that cantaloupe I had in the fridge?" :)
To me, cantaloupe, honeydew, watermelon, any melon are all poison. First the
voice goes, then I get hoarse then the throat starts to close, then no breathing
at all. No thanks, even with salt. I have to be really careful with fruit
salad in restaurants. Unless I eat an antihistamine a half hour before, then I
can eat melons, but with no warning, I am in trouble.
But hey, it was the professors distinction, not mine, and he said that even then
it didn't hold all of the time. I just reported it. ;-)
But I also eat salt on apples, and especially on grapefruit. Grapefruit are the
one fruit I can buy for myself and know they will be there in the fridge for me
when I go back to eat them. My wife and kids think eating grapefruit is like
eating stomach acid. ;-) That's fine with me, they leave mine alone.
Tim S.
Don Bruder
<tshr...@mail.usmo.com> wrote:
: But I also eat salt on apples, and especially on grapefruit.
I'd forgotten how well salt goes with both apples and grapefruit. Thanks
for reminding me!
C. Little
MJ McHugh <mch...@attglobal.net> wrote in message
news:396D1131...@attglobal.net...
> > > Athena wrote in message ...
> > > >You've never put salt on an apple?? Got another zucchini recipe for
> > > ya,,,how
> > > >about a zucchini/ostrich egg souffle??
> > >
> > > Bleck! But, hey, can you make zucchini wine?
> >
> > Tell it you don't want it around??
> >
> > Cheryl
>
>
> Mary
*bowing* Thank you, thankyou, thankyouverymuch...
>
>
Patricia Schwalm
: fbragg1 wrote:
:>are you preggers?
: YOU hush up!!!!!!
Hm. That was *my* reaction. I thought Ruth was busy
building a barn. But is this a deeper, Nesting thing?
Patty, awaiting her first zucchini. First and second
borns are out of the house tonight, so *I* have the
farm phone line...