Re: New Vegetable varieties?

> I grew Ronda de Nice which is an heirloom courgette (zucchini for us 
in NO.
> America) with very light green skin.  I did find it more tender, I 
guess you
> could call it watery but my family loved it when I cut it in thick 
slices,
> brushed with olive oil and then put it on the barbeque.
> 
> Arzeena


Hi Arzeena,

Thanks for the quick reply.  I guess it depends on how you do the 
cooking.  Most of my courgette use is in pasta, where I cook all manner 
of veggies together in a pan (very little oil etc required), and toss 
them with pasta.  The courgettes are added late on, as you can eat them 
raw, and sometimes a watery one will make for a 'gloopy' mess....  On a 
BBQ I expect the extra moisture would be a positive benefit, as veggies 
can easily dry out and become horrid over the flames.

Lorna.

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