Challenge on.
I’m away for a week…
Cannot beat the cucumber but do have a pair of 50cm courgettes ( we had only just noticed them) and decent haul of veg for today which include a few san marzano tomatoes plus our first aubergine.
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We’ve been enjoying spicy courgette soup and spicy courgette fritters quite regularly to use up the bumper crop from just two plants.
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The crop the last 4 years had been OTT. Too many, so got sick of them. Loads of pickles made though.
We changed variety this year to a yellow breed (I have no idea what they are called), and the crop has been poor. Many have rotted before they matured. Skins are tough as well.
Back to the others next year.
One trough of courgettes was out of the sun with no obvious flowers so we didn’t think much would happen. And then this.
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Today baby leeks and yellow courgettes(golden zucchini), sweetcorn , onion plus a few buckets of potatoes.
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Both fantastic veg, and frequently underrated.
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Indeed beetroot rocks
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I’m with you on beetroot.
Cauliflower, however … it can’t be an accident that the most popular cauliflower dish involves smothering it in enough strong cheese to try, at least, to mask both its taste and its smell. It can be much improved by replacing the cauliflower with, well, anything (maybe not that rotted shark stuff that the Icelanders claim to like).
VB
cauliflower is best scorched quickly and eaten raw.
Small cauliflower florets lightly coated in tempura and deep fried is lush.
Cauliflower cheese, Cauliflower bhlaji amongst others, food of the gods.
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This, much as it irks me to agree with you. 
Your spelling is shite though.
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For @J_B blah-ji kinda makes sense 
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Cuntz
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Fleck off 
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Boocks 
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