Food ‘n Drink

I picked my first courgettes this evening. Out of two plants (one of which looks like its two plants in one but only came from one seed), as I gave the third to my Dad, I’ve picked 3 courgettes and have plenty more to come. They’re loving the wet weather we’re having which is probably helping to swell them quicker too.

I’ve got tri-colour courgette plants and so far had dark and pale green courgettes off them. Over the weekend we were visiting friends who were literally giving away most of their courgettes as they had so many, so we got a few yellow ones off them too. The yellow ones are much better than the dark green - a lot less bitter.

Courgettes are so versatile when it comes to eating them. You can add them to pretty much everything really. I’ll throw them in to risotto, soup, bolognaise, stir frys, I even added them in with beef stroganoff last night and fish pie tonight! You can also eat them raw, either sliced like a cucumber or sliced lengthways into sticks, great with carrot and cucumber sticks as crudites.

I don’t know how long the plants will continue to produce courgettes. At the moment they seem to thrive despite the lack of summer, so I’m hoping they continue to produce for a couple of months at least.