Lebanese Zucchini, Braseola (Italian dry cured beef), Red Marconi Capsicum, Lazy Wife Bean. (Had to have a zucchini/bean curry the other night to use all the beggars up!)
Have another Braseola and Coppa in production both of which may be ready for Marysville.

What was the Bresaolo like? Less salty than your first air-curing attempt?

I sent you an email regarding the small red you got for Grub's Mystery Green. Maybe it didn't get through?

I was wondering how many plants you grew, were they PL or RL, and the rough size of the fruit. I don't think I have any like it here. Anyway, sorry it wasn't green. But I'd love some Bresaolo, whcih costs about $50/kg here, adn is so nice in an insalda caprese.

Good growing, Grub.

Spatz actually the Coppa turned out OK and wasn't too salty in the end. The Bras is a little chewy as I used topside and it's hard to cut it wafer thin. Still tasty and colourful with a nice flavour due to the juniper berries.

Totora is in the process of making his first Coppa - trouble is he'll eat it all - not that I didn't demolish my first one! It's well and truly gone now.
The next project is Carne Salata which is a kind of prosciutto (from Lucca)!!!!