Guest guest Posted September 23, 2005 Report Share Posted September 23, 2005 hi can anyone tell me what zucchini is and where to get it thanks joe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2005 Report Share Posted September 23, 2005 Zucchini is actually in the squash family but they often look like cucumbers. They are plentiful in the stores and farmer's markets here in Illinois now as they're in season. Zack On Fri, 23 Sep 2005, joanne_finigan wrote: > hi can anyone tell me what zucchini is and where to get it thanks > > joe > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2005 Report Share Posted September 23, 2005 Joe wrote: > hi can anyone tell me what zucchini is and where to get it thanks ==>Zucchini is a vegetable, bought fresh, at the health or grocery store. It can be eaten raw or cooked. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2005 Report Share Posted September 23, 2005 I grow zucchini in my garden & have for years. But I stopped eating it & am now giving it to my neighbors since I was told by Bee that it's got too much carbs/starch in it. So it isn't on the candida diet. Not for the first many months on the diet anyway. Caroline from: " Zack Widup " > > Zucchini is actually in the squash family but they often look like > cucumbers. They are plentiful in the stores and farmer's markets here in > Illinois now as they're in season. > > Zack > > On Fri, 23 Sep 2005, joanne_finigan wrote: > >> hi can anyone tell me what zucchini is and where to get it thanks >> >> joe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 11, 2007 Report Share Posted September 11, 2007 The Koreans ferment green summer squash, but not the ripe ones. The ripe ones make, basically, beer or wine: high alcohol. The green ones ferment about like cabbage or other greens. If you ferment ripe squash, allow lots of " bubble room " : they can explode a sealed jar quite easily. -- On 9/11/07, Walk in the Woods <walkinthewoodsllc@...> wrote: > Thanks Ellis, > > Your insights match my own speculation, that while fermenting the soft squash would preserve it, it would be of a less than desirable texture. I may play with a *small* batch ! just for the experience! > > Be well by Nature, > > rose > Quote Link to comment Share on other sites More sharing options...
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