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Courgette "Jigonal"
Courgette "Jigonal".
High-yield variety of bush-like courgette with regular dark green fruits.
Plants are bushy, weakly branching, rarely single-stemmed.
Features of agricultural technology: for open ground.
Ripening terms: early, 41-49 days pass from germination to technical ripeness.
Fruit: fruits are cylindrical with a run to the stalk, smooth, dark green.
The pulp is white, contains up to 4.4% dry matter, the taste is good. Transportability is good.
Stored up to 1 month after harvest. Universal use.
Please note that ... plants are compact, single stem, do not take up much space. The fruits are suitable for transportation.
Fruits can be stored after harvesting for a whole month without loss of taste and commercial qualities. The fruits are suitable for all types of home cooking.
High-yield variety of bush-like courgette with regular dark green fruits.
Plants are bushy, weakly branching, rarely single-stemmed.
Features of agricultural technology: for open ground.
Ripening terms: early, 41-49 days pass from germination to technical ripeness.
Fruit: fruits are cylindrical with a run to the stalk, smooth, dark green.
The pulp is white, contains up to 4.4% dry matter, the taste is good. Transportability is good.
Stored up to 1 month after harvest. Universal use.
Please note that ... plants are compact, single stem, do not take up much space. The fruits are suitable for transportation.
Fruits can be stored after harvesting for a whole month without loss of taste and commercial qualities. The fruits are suitable for all types of home cooking.
Eng.: Zucchini Squash, Marrow. Suom.: Kesäkurpitsa. Sven.: Sommarpumpa.
* Courgette caviar.
Zucchini - 4 kg
Carrot - 1 kg
Onion - 1 kg
Tomatoes - 1 kg or 0.5 kg of tomato paste
Garlic - 1 head
Large bunch of parsley (you can also use the root), dill, celery
Salt, sugar, pepper - to taste
0.5 cup 9% vinegar.
Peeled and cut into large pieces of zucchini, carrots, onions and tomatoes, fry separately from each other in vegetable oil until soft.
Skip the fried vegetables and herbs through a meat grinder.
Bring the resulting mass to a boil and simmer it over moderate heat for about 1 hour (and if you make 2 kg of zucchini, then about 30 minutes), stirring constantly.
At the end of the stew, add salt, sugar, pepper (ground black) and chopped garlic.
Finally, add vinegar (9% or 70% (diluted 1:10)) to the caviar, place it in sterilized jars and roll them up. Caviar is ready!
