What to do with them all - now all the different types are fruiting at once, all with their own particular appearance.
So, what to do. The white pattipans are delicious brushed with olive oil, sprinkled with oregano and roasted in the oven along with pointed sweet red peppers. Serve them along with your spag. bol. or with chicken in a tomato and pesto sauce and new potatoes.
In our house, soups have been made and stored in the freezer for later. Among them are spiced tomato and courgette, Thai style courgette with ginger and lime, and courgette and potato with bacon and herbs. Also planned is courgette and apple chutney, with maybe a little fresh chilli thrown in for a surprise!
Others with which there was no time to deal, are chopped and frozen to add to casseroles and sauces during the winter months. Hope that one season courgettes, tomatoes and aubergines will all be ripe at once for ratatouille and even moussaka!
Dashing to inspect lily beetle damage, of which more later.
Stuart
