Comments

Pasta with Zucchini, Tomatoes and Feta — 11 Comments

  1. I can’t help you with the quince, but I have seen yellow acorn squash before. Usually in the gourmet stores for double the price of regular green ones. I’ve never bought one since they’re expensive, but it’s probably just a recessive gene, like blue eyes, especially since you say they’re all on one plant. The polka dot one looks like maybe it got buried under a wet leaf for a while, especially since it’s also pale. You might want to pick that one early to make sure any water damage didn’t get through the skin. If it’s rotten on the inside, that could possibly harm the rest. And if it’s OK on the inside, squash for dinner!

  2. My mother always made quince jelly – hanging it from a chair in a muslin bag !! Too time consuming for me but delicious to have on toast, if you have the time and motivation – 8 quinces might be enough too !!

  3. You could make Quince Paste-It looks like a cheese when done and keeps for years-We love it with real cheese and wine…. Your Spanish friends should be a good source for ideas, it is often on tapas menus.
    Dianne
    Ps if you would like a recipe I might be able to help…..

  4. Jeri, good idea about picking early. I’ve never seen the gold ones but they look and feel right. We’ll know soon!
    manningroad, not that much patience, I’m afraid.
    Loulou, now THAT is a good idea – thanks!
    Diane, I think it’s called membrillo…. I see it at the cheese counters.
    Val, mine seem to be done – the last few rotting rather than ripening.
    Christine, Really – I didn’t know they could be used like that. Good ideas!

  5. My flowering quince sometimes makes fruit, too. I mostly love it for the vibrant and early color, but I’ve wondered about making something from the fruits, so I’m grateful for all the suggestions.

  6. The ‘what to do with quince’ ideas are great! If you don’t getaroundtoit…just pick the quince and put them in a bowl on the table. The smell is worth it, fragrant and oh so full of perfume! Just a bit of warning, though, if you do decide to cook the quince. They require a lot of cooking time and a very sharp knife (or axe) to cut!

  7. Cindy, my stragglers have all died….
    Zoomie, now I just have to figure how when to pick them.
    Roz, thanks for the warning. Mon mari has a machete he uses for the pumpkin… Of course, that’s a bit bigger.