By CAM LUCADOU-WELLS
IT WAS something of a Jack and the Beanstalk moment for Noble Park resident Josie Luppino.
A novice gardener, she was unaware of her ‘green-thumbed’ abilities when she decided to start a vegetable garden a year ago.
Little did she know she would soon be sprouting vine vegetable that she calls “long zucchinis”.
One specimen came close to out-growing her own “five-foot-two” height.
Ms Luppino says it’s best to pick them when they’re smaller, when their flesh is less tough.
As a food on their own, the fruit is quite bland – not as sweet as the stouter, more common zucchini – and similar in taste to a marrow or pumpkin, Ms Luppino says.
Once peeled of its tough skin, the ‘zucchinis’ can be fried or stuffed with meat, rice, tomato, onion, garlic and a dash of chilli.
“You can put whatever you like with it,” Ms Luppino said.
“You can stuff it, boil it, fry it the same way as the other zucchini.
“It’s beautiful.”
