That will teach me to neglect the potager. I have been walking round and picking the runner beans from the wooden frames at waist height.
But I forgot to scrabble round the ground below the beans and check for any courgettes / zucchini.
And there is always one that gets away. I sheepishly brought it back to the house. But all is not lost. I have my favourite method of eating these greens. I get a vegetable peeler and reduce the courgettes into long thin ribbins. Into a large saute pan with olive oil, a clove of chopped garlic, a pinch of chilli flakes and I stir fry very briefly. It’s delicious.
But I still have an entire crisper of courgettes to get through. If I eat them for every meal for the next week I might just get through the glut.
16th August 2014 @ 10:07 pm
I do something similar…
I cut the zucchini into matchsticks, cut a large amount of scallions the same way (so, into long thin strips, rather than chopped), get the wok smoking hot with nothing in it, then toss a large-ish pat of butter into the wok and swirl it around to coat the pan, throw in the scallions and zucchini and cook over very high heat just until the zucchini crisps a bit, remove, put in a bowl and toss in fresh dill sprigs along with some good French finishing salt and freshly cracked pepper. Divine.
17th August 2014 @ 12:30 pm
Dill! I hadn’t thought of that. What a clever simple recipe. and I have a new crop of dill coming along in the potting shed. I must get it out into the ground and growing.