Cookery writers are churning out newspaper features daily on what to do with a deluge of courgettes. So it is at Tin Bath House – our courgette plants are enormous and we are cropping fruit daily. I had help this week in the form of my cooking fairy – my veggie/foodie/cheffy/daughter came to stay.
Nothing is too much trouble for her and she was happy stuffing fragile courgette flowers with a creamy ricotta and herb mixture.
Then she created amazing courgette and potato rosti. She squeezed excess juice out of grated courgette and mixed this with grated freshly dug potatoes(they were par boiled first).
Fried rosti with steamed courgette flowers – an absolutely delicious dinner.
Our squashes are not bearing quite as many fruit as last year yet, especially the Butternuts – there is an abundance of male flowers but fewer of the females from which the fruit are produced. I am still hoping for a hot September so they might have the chance to catch up.