
In Elizabeth Schneider's beautiful and useful Vegetables from Amaranth to Zucchini (which I purchased after failing to identify too many vegetables and leaves in Chinatown), I found it, after three dips into the index.
Drumroll....
Lagenaria sicecaria "Longissima" - cucuzza.
Schneider confirms the use of the youngest leaves and shoots as a cooked green; I'll pick some later and include them in saute of lamb's quarters (fat hen) and pigweed which I picked yesterday (from the terarce and roof). She says they are slightly bitter, but I like bitter. It's the smell I'm worried about. Working up there I was convinced that my hair was on fire.
I'm not sure that the gourds will grow very mature, lying down on the warm roof. I think we'll eat them young, and I'll leave some to see whether they get big.

So here's the deal. Do NOT under any circumstances call this plant Audrey!
ReplyDeletethe shot of the cucuzza shadow (and comment)--hilarious.
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