Courgettes on the Grill

To celebrate the benevolence of mother nature we decided on a barbeque in between rain showers.

Grilled courgettes
Slice 6 courgettes finely, lengthways.
Brush lightly with olive oil and grill on a medium hot barbeque for ten minutes
Tzatziki
One large cucumber
Several spoonfuls greek yoghurt
large bunch mint
juice of one lime
one garlic clove, crushed

Shred the cucumber, chop the mint and stir in yoghurt, garlic and lime juice. Season to taste.

We ate this rolled up in a soft flour tortilla with some salad from the garden. We have had great success with a type of lettuce leaf that is pale green and curly, also perpetual spinach is a winner in salad. Enjoy!

First Blog

Just a baby 5 weeks ago - hard to believe it is now huge and fecund! This week it seems to be the week of the courgette. My four plants are producing yellow, thick courgettes daily. I learnt the very helpful tip of artificially pollenating them - just dip your fingertip into the male flower (the ones without a courgette forming) and then spread the yellow pollen into the female flower (the one with a courgette forming) this stops the courgetts starting to rot and not forming properly, which can be a problem if you don' t have lots and lots of bees. I don't see as many bees as I would like so I always dip my finger in!





I used my courgettes for:


A courgette Lasagne: Make as per a usual lasagne but use thinly sliced courgettes instead of pasta


Deep fried courgette flowers (a la Jamie Oliver) stuffed with mozerella and mint.


Thinly shredded in char sui mai.





Currently I am working from a small garden in surrey, the transition to small holder in the coutryside will be happening in the next year or so. For now, I am experimenting, learning and becoming inspired!

Will post some courgie- inspired pics in the morning.