Vegetable cultures of the family of pumpkin

Finally, you can string the zucchini with the onion on the skewer and on the fire. Or grate zucchini on a grater and create a salad. Or cook ratatouille with patissons. The main thing, do not forget to make a wish - in fact you eat them this season for the first time! Indeed, the courgette is the king of the summer. His season begins in June and lasts until September. And only in canned form and in the form of squash caviar - until a new crop. If, of course, billets are not destroyed by households earlier because of the rare delicacy. In general, all the advantages are obvious: they prepare quickly, thanks to a neutral taste, unobtrusively complement any dish and cost ridiculous money.

They say that in the domestic yoghurts pineapple, passion fruit and papaya are successfully replacing it ... zucchini. Buying zucchini for cooking, give preference to those grown in your area: during long voyages, vegetables lose some of the useful properties. And while preparing our zucchini raznosoly, let's talk about their medicinal properties. And a tavern is an excellent cosmetician. Regular inclusion of dishes from the menu - a pledge of beauty for the hair, which protects against aging, ultraviolet and even from gray hair, zucchini masks perfectly soften, nourish and tone the skin. Vegetable cultures of the pumpkin family - the topic of the article.

Amber jam from zucchini

You will need: 1 kg zucchini (zucchini, squash), 1 kg of sugar, 1 lemon (or orange)

Preparation:

Vegetables peel and cut into cubes. Fill them with sugar and grate there on a large grater a lemon or an orange with a zest. Leave all this for the night, so that zucchini let the juice. Then bring the future jam to a boil, boil on low heat for 15 minutes. So repeat three times. Jam to taste and look very similar to pineapple. It can be eaten immediately, but can be poured hot in cans and closed for the winter.

From the rest of his cousins, he is distinguished by his "cosmic" form, reminiscent of either a star or a UFO. And the nicknames among the pumpkin in connection with this he earned more: "priest's hat," "imperial crown," "Jerusalem artichoke," "palm of Buddha." Yes, and in the content of nutrients, especially vitamin C and copper, surpassed relatives. Especially recommend the squash of the pumpkin family for obesity, anemia, kidney and liver diseases, atherosclerosis. The same requirements for culinary skills are the same: the younger - the more delicious. Avoid cooking scallops on high heat - otherwise their flesh will become viscous, and the taste will begin to taste bitter. And do not overdo it in the garden - as soon as it overrides, its peel is white, and it becomes almost inedible. In general, his form is so beautiful that the chef does not always raise his hand to cut it in cubes or circles. So they prepare vegetable cultures of this family mainly small and whole. And large pumpkin often stuff. In India, for example, patissons, stuff with a mixture of minced meat, tomatoes, toasted onions, garlic and ginger.