Aunty's Garden: Growing old is part of the process

MINCE MEAL: Baked kamo kamo with savoury mince made by Hanui Lawrence. PHOTO/WARREN BUCKLAND

AS MY eight-year-old grandson and I were walking the pathways at Aunty's Garden, he says to me, "Nan, why do we grow old?"

How strange I thought. With my three score and ten looming very closely, he must think I'm really old!

I proceeded to tell him that it is a process that we all have to go through.

I explained to my grandson that plants go through the same process of nurturing, harvesting and great enjoyment.

Earlier this month the sunflowers bloomed, giving a majestic display which enhances all the other beds which are filled with vegetables.

Aska, who is Japanese, comes to Aunty's garden with her two little ones.

I hold the baby while she meanders through the garden, filling her basket with delicious delights.

She thanks me as she departs, grateful to have the opportunity to have made her own selections.

Kamo Kamo Invasion

Select a large green kamo kamo or a more mature orange one. Cut it in half longways and deseed it:

Place a selection of herbs finely chopped with salt and pepper in the bottom of the two halves.

Make a stir fry of your choice and saute (half cook).

Pour into the two halves, add your garnish then place on an oven dish and slip into the oven @ 180° Celcius for 30 to 35 minutes.

Poke the side to test if its cooked: Great flavours to enjoy:

This vegetable is part of the squash family and is so delicious. You can add things to it but on its own with a tad of butter is best.

Enjoy!!