In early March this year I received an email from Peter Harris of Latham (Kitchen Garden, January 20, 2016). He said, "To save space in the garden I am now growing zucchinis up stakes. It is easy to check and harvest fruit, with the added advantage that if you keep pruning off the old leaves three sets below the fruit, you don't have the problem of mildew, snails, earwigs."

Peter sent a photo and under the zucchini bush were carrots, basil, rhubarb with a cucumber tripod at the rear. The "zucchini tree" was 1.75m high and still growing. The seeds were Mr Fothergill's "Greenskin" which produce one to two fruit a day harvested by the Harrises at 200mm long. He suggested I try growing one in a pot this season.

So, outside a suburban supermarket on October 8, from punnets of plants on a tiered display, I found a seedling "Blackjack" zucchini and took the gamble. It is planted in a large pot filled with homemade compost mixed with Martins premium potting mix. I needed more info from Peter so he sent a techno photo.

His bush had grown to two metres and was supported by strings, bailing twine, because he thought it was getting top heavy. He had used only one hardwood stake 30mm square but thought a thicker stake, 50mm square, would not have needed the extra string. Peter is repeating the exercise this season, with three zucchini plants.

I have biodegradable garden jute to tie the stem to the stake which should be 7cm away from the seedling on the southern side. Do email and let me know if you are experimenting too: bodenparsons@bigpond.com.

The response to our giveaway for the metre long strip of wool pack mulch from Planet Protector Packaging and a few "Banjo" pumpkin seeds appealed to Bob and Roanna from Isabella Plains who were about to cycle to Tharwa. In their picnic carrier was Roanna's famous zucchini slice which she makes after the summer harvest and freezes. June McKenzie of Fisher takes an egg and bacon pie on a picnic. Damian of Weetangera likes crudites (fingers of fresh raw vegetables) including carrot, cucumber, capsicum and zucchini with a hummus dip.

The winning reply came from Colin Samundsett from Farrer. He wrote, "My friend Maggie Yeo lists vegetable curry puffs, fruit and tea as the preferred occupants of her picnic basket."

Delivering the prize to their porch, by chance I met Maggie Yeo who was gardening near the letterbox. She introduced me to Colin who was making a bird's nest box in the backyard then took me around the front garden to see the well-netted "house" of fruit trees and other plantings. I ran my fingers up a fennel plant for the smell. She said it was a weed and gave me lots of fronds which became a dining room table edible adornment.

Maggie has shared her recipe for the vegetable curry puffs (which follows).

As it was Australian Bird Week, Colin explained, "I have catered for maternity wards of both Eastern and Crimson Rosella parrots for 20 years. Initially a possum took control of the first box. I gave the possum an eviction order and built a new box adding a sloping iron roof and suspended it from a wire dangling from a high branch. For two years this produced brood for a pair of Eastern Rosellas." Crimson Rosellas later produced chicks then a bee swarm took control.

There is now a bees-wax smeared swarm-luring bee box. The new smaller box, being made for the neighbour Garry, is dimensioned to attract Eastern Rosellas which, Colin said, will please him.

Ingredients

150g potatoes, peel, cut into small cubes

1 large carrot, cut into small cubes

1/2 large onion, cut into small strips

1 small piece of ginger

1 garlic clove

2 tbsp curry powder (Malaysian if available)

2 tbsp cooking oil

salt to taste

1 egg for later use

puff pastry (home prepared or bought is suitable)

Method

1. Pound or blend the garlic and ginger together. Heat oil to medium. Fry spices until fragrant.

2. Add potatoes, carrots, onions, and fry for five minutes or until potatoes are cooked. Add curry powder. Add half cup of water and simmer until water is absorbed. Allow to cool.

3. Cut pastry into 6cm rounds and fill with one teaspoon of mixture. Pinch edges, brush with beaten egg and arrange on a greased baking sheet. Bake prepared puffs in a pre-heated oven at 180C for 20-25 minutes, depending on oven.

4. Serve with a cup of green tea or lemon balm tea.

Makes 36.