As we reap the rewards of an abundant allotment, managing the numerous barrowfuls of these courgettes can sometimes be a little overwhelming in the kitchen.
We spoke to Kirsty Hale, Operational Chef at Riverford Organic Farmers, who gave us advice on innovative ways of using these summer squashes.
“Sometimes even the best farmer or allotmenteer can’t prevent a crop from ripening at once. At Riverford we help cooks get creative with summer gluts. Most vegetables are versatile, and if you ring the recipe changes, your family can embrace the bounty.
Courgettes are the vegetables we get asked for most help with. Start your meal with a summery courgette soup or a salad of peeled courgette ribbons in a lemon and herb dressing. Matchsticks of courgettes, dipped in milk then flour and deep-fried until golden, make a moreish snack or side.
For supper, a pasta sauce will use up a good many. Slow or fast fried in oil and garlic, add flavours like chilli, lemon and basil. A dollop of crème fraîche and Parmesan to finish is indulgent but yummy.
Make courgette ‘canoes’ for stuffing; slice a lid off the top, scrape out some of the middle with a teaspoon, then fill with spiced rice or chilli.
For a curry, which can also be frozen, fry off onion, add garlic, ginger, curry spices, a few chopped tomatoes, coconut milk and chickpeas. Add courgette chunks, cook until tender and finish with coriander and lime.
Why not spice it up a little and go Mexican-themed. Bake whole tortillas until puffed and golden. Top with spiced roast courgettes, black beans, avocado, crumbled feta, salsa and soured cream.”
Find more information at; www.riverford.co.uk