This was very difficult indeed.The good news is that I do still have the requisite number of fingers & the operation did give me a comprehensive upper body workout, although the air was turned quite blue.
Once the squash was chopped & steamed, I thinly peeled the lemon rind from 10 lemons (careful use of the potato peeler here), juiced the lemons & blitzed all this up in the food processor.
I put this into the maslin pan with the butter & sugar, simmered for half an hour & potting it up.
I ran out of pots when I got to 19 & the last bit had to go in a soup bowl to be eaten up first. That's a lot of mock lemon curd.In fact, more than enough to eat at every single meal for the next twelve months, I think - even allowing for giving away as Christmas gifts to virtually everyone I know.
And that's not all.
As this was the smallest of the three olive squash, lovely as it is, I can't possibly make more - so what on earth shall I do with the others...?
It looks quite wonderful (and I am very glad that you still have all your extremities) but if this was the smallest of the olive squash . . .
ReplyDeleteDefinitely a chance to laugh at you and say "now why exactly do you grow these things"?
Remember this comment so that you can laugh at me next year when I have the same problem. Have saved some seed from an organic pumpkin which came in our veg box from Eva's Organics and was so darn yummy that I couldn't help thinking of growing some next year . . .
Laugh away, Bilbo - my turn will come with you I am sure!
ReplyDeleteI hope that your squash come true - they do sound rather good. What size are the fruit?