21 January 2013
Today I only
picked one courgette, however I made up for it by picking a trug full of cucumbers. The cucumbers, both Lebanese and Telegraph
are thriving in the garden that was left fallow last year, piled with old hay
and manure. With so much to harvest each
day the dehydrator is almost running 24/7 and the freezer is filling up nicely
(I say ‘the’ freezer somewhat loosely because we have seven of them, but I
realise most people are not us.
We have eaten
courgettes:
1. Raw (see earlier blog)
2. Lightly sautéed in a mix of butter and oil
with some garlic. When the courgettes
are just tender add some fresh chopped or canned tomatoes (canned tomatoes are
the only thing I concede to buying in a can) and lots of freshly chopped herbs –
mint is especially nice.
3. Battered.
Make your favourite thick batter recipe and then dip 5mm slices of
courgette into it. Gently fry the slices
until they are golden, but not brown.
You want the courgettes to still be al dente. Serve as they are or smarten them up a little
with a dipping sauce. Tartare works well
as does a sweet chilli sauce.
4. Raw
5. Lightly sauteed - oh that's right we had that a few nights ago.
Courgettes must be one of nature's success stories - more and more and then more!
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