The other week, when I went to the farm a couple of minutes form my house to buy my produce, they had some really big veggies laying around. They were advertized as ‘Roemeense courgettes” (Romanian zucchini) and I had no idea what they were. They looked like a cross between a pumpkin (because of the very hard skin and the stem) and a very very large very pale summer squash. The farmer-lady told me it had a very mild taste, almost towards potato and that it was very versatile.

Not scared of a challenge I brought this Romanian vegetable home with me. All 2 .something kilo’s of it.

During the week I hadn’t come across a reason to use it,and by the weekend I knew I had to give it a go some time relatively soon. If only because we were running out of other veggies.

I’ve used the Romanian vegetable in a very pure form, just cutting them up and frying them in oil, like fries if you will. And I’ve used them in a cake/sweetbread. Both were succesfull.

After using the vegetable as if it was a potato and frying it, I decided I wanted to know what it was exactly. After all, I’d never heard about it before. I googled and googled and finally found pictures of that same vegetable that had inhabited my kitchen counter for a week before being butchered. It was a banana squash.

So stay tuned for my banana squash recipes. 2 of them are divine! (and the third and final recipe hasn’t been thought up and made yet, so I can’t do much more than hope it’ll be awesome!)