So we all know what I’m talking about, let me begin by saying that what are called courgettes here in England are called zucchini and summer squash in America. Having sworn off farming in the U.S. at the early age of about six, I do not know if these vegetables are as dependent on the weather as they are here, but over here they are fussy prima donnas. Last summer was not a productive year. So this year, Peter sewed twice as many.
Being a Yorkshireman, he’s been announcing for months that they were a failure once again this summer.
Maybe. But at last count, 10 plants have produced at least 50 courgettes, and they are still madly producing. At the moment, there is no end in sight. I think they are even beginning to multiply in our refrigerator drawer.
So what do you do with what feels like a steady supply of about 3 courgettes coming into your kitchen on a daily basis for maybe as long as 8 weeks? They’re not easy to freeze because of their high water content, so the solution isn’t to throw them into a freezer bag for mid-winter use. At the very least, they have to be cooked first.
So far we’ve had courgettes baked, curried, stuffed, battered and au-provincial. We’ve had courgette fritters, courgettes grated with cream and pancetta, courgette tart, courgette cake, courgette soup, courgette in salad, in a stir-fry, and used them as pasta substitutes with spaghetti. And oh, I forget to mention: courgette flowers are supposed to be a superb delicacy. We haven’t tried that yet.
And to think I used to think they were a boring old vegetable.