It is that time of year again when courgettes start to get on the menu at least once a day! We are growing four varieties this year, a straight green one called Ambassador, another similar green one called Battani, a round yellow called Floridor and the small yellow Patti-pan
What do you do with yours? We get an early crop, partly from it being a few degrees warmer inside the walled garden and also the Ambassador is an early cropping variety. We sell some of these on the trolley at the bottom of the drive, (we raise money all year in this way with our excess crops and give the money to various charities at the end of the year.) Within a few weeks everyone who grows their own courgettes have a glut of their own so we try and think of different ways of using them.
Chopped or sliced and fried in a little oil is a lovely vegetable to accompany almost any meal. I also like to chop with onions, beetroot , garlic, parsnips, celeriac or what ever is available and roast them in the oven, delicious. They are the main ingredient in the classic Ratatouille. They make a lovely chocolate courgette cake and if you use yellow ones you would not know it was veg inside. I have just found a lovely Sweet Courgette and Saffron Butterfly cake recipe in the Phil Vickery’s Gluten Free baking book.