Here in Australia, and in my part of Sydney in particular, we have a sizeable Lebanese community, and they're wonderful, hard-working people. As is the case with many established Anglo Aussies (like myself) and migrant communities (such as the Lebanese) where we first get to know a bit about each other is in our shops and restaurants.
Pam and I love Lebanese cuisine. As well as their famous kebabs and koftas, their many vegetable dishes are superb. Our supermarkets always have in stock big piles of Lebanese cucumbers, Lebanese eggplant and Lebanese zucchini. These vegies aren't just sold to people whose family's roots are in Lebanon. Everybody buys them, and that's because the Lebanese people have bred over the centuries a wide range of vegetables that presumably suit both their climate and their palates.
And so this year I'm having a go at growing the little pale green Lebanese zucchini, and so far the results have been delicious. I prefer them to the prolific, larger, dark green 'Blackjack' zucchini which I have grown here in previous years.
|The powdery mildew is quite aggressive, and though I am|
regularly spraying plants with an organic treatment, it doesn't
seem to get rid of existing mildew. All it does is slow its spread
to other zucchini foliage. I'm also careful when watering to
keep water off the foliage and direct it to the roots, so I can't
think of anything else I can do.
|This is the product I am using. eco-fungicide.|
It's organic, a powder that you mix up in a
spray bottle and spray all over the foliage, on
top and on the underside. It's based on
|There's one or two faint spots of mildew on the|
leaf on the right, but the foliage still looks good.