Edible garden: Scallopini

Halve scallopini and have them grilled with cheese and breadcrumbs. Photo / Thinkstock
Halve scallopini and have them grilled with cheese and breadcrumbs. Photo / Thinkstock

How to grow it:

This unusual member of the cucurbit family grows on a soft, large-leafed plant much like a zucchini.

It looks a bit like a bobbly flying saucer.

The vegetable is pale greyish green and yellows as it matures, though there are dark green and miniature yellow cultivars.

A couple of community gardeners I know, Hungarians Peter and Anita, have grown scallopini successfully this summer, planting them in soil well cultivated to a fine tilth, after incorporating old, nitrogen-rich broad bean plants which were chopped up and dug into the soil and left to rot for a few weeks.

They also dug in compost and mulched with seaweed, then watered regularly.

In the kitchen:

In Hungary scallopini are harvested young so the skins are tender, and the insides not too seedy.

Anita recommends halving them and grilling with cheese and breadcrumbs.

- Herald on Sunday

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