Yes, it's my first courgette of the season. I know it's a tad late, but I didn't get my veggies planted until I got back from my holiday in England. I checked it yesterday and I swear it was not even close to being big enough to pick, but today, yikes!!! I don't know how this particular vegetable does it, but it just seems to sneak up on you, growth wise. It may have something to do with the triple digit weather we are having and the amount of water I am giving them to stop them going all droopy.The courgette was a lot easier, and quicker, to harvest than our grapes...and tomorrow night it will incorporated, somehow, into my dinner!
9 comments:
ah the British and there french words for food eh? Nice looking Zucchini. Now I hope you ate those zucchini blossoms lightly deep fried with a tempura batter?!?!
I was brought up eating marrow (veg marrow, that is). My mother boiled these for a minimum of 36 hours before serving...and I then did my best to knock it off the plate, and onto the floor, to avoid eating it. It rarely worked: there was always more in the saucepan. As a result, it was nearly 40 years before I could bring myself to nibble on its half-brother, the COURGETTE (Italians: you stick to giving pasta 50 different names). Today, I love 'em - and that is one handsome devil indeed.
A marrow (lightly cooked, still quite firm of flesh) stuffed with spiced mince & onions and peppers is a glorious thing.
A decent Moulin a Vent goes very well with it.
Weston: I know you are in Vancouver, but I seem to remember that Canadians, en masse, are rather fond of French words also.
Affer: My commiserations on the gastronomic offences perpetrated on you as a boy.
Idle: I have made something similar when aforementioned courgettes have not been harvested in time and, in a matter of a just few days, end up looking something akin to a zeppelin...what else to do but stuff 'em?
That courgette is very bright green !
I don't seem to notice it as much I remember in Cooking school the chefs telling us if you go to work in Britain all the vegetable terms are generally in french. Lots of Chinese words for the Chinese veggie that are imported for the large Asian Community.
As long as one item doesn't have too many names I won't get confused har
Weston, call me old fashioned, but aubergine is just fundamentally a better name for a vegetable than egg-plant!!!
Brava Vinogirl! I ate some last night that hadn't been cooked but rather 'prepared' in oil and balsamic vinegar. Sadly (or happily) I'd also stuck away about two bottles of Prrosecco so the exact recipe details are somewhat hazy. They were jolly good 'though!
Ron, that must have been some good Prosecco...it positively purrs!
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