Glut recipes! (eating or preserving!) - tried and tested!

System

Foreign correspondent - and indeed any other courgette growers out there - have you tried them grilled? This is the only way we have decided, and works up to reasonable large sizes too. Slice length ways as thinly and evenly as possible, even is the key, we are looking for 3ml thin whatever you can do.

Oil a big baking sheet/grill tin and lay on slices, turn them around so lightly coated in oil, crumble on dried thyme and a little salt. Watch them as they cook - turn but the second side won't need so long. You want them brown & crisp, well caramelised but not burnt. Because of the single layer you might need to do a couple of batches.
Serve to rapturous applause (ha) We reckon this does for the courgette what the chip does for the humble potato.

Primrose

I certainly agree with the griddling or grilling of courgettes cut thinly lengthways. When boiled they are tasteless and indigestible and these methods do seem to bring out the sugar in them and make them more palatable. At this time of year when they're coming thick and fast I occasionally stop and ask myself why I grow the darned things! The first one you pick is a magic experience. By the time you get to September you're almost ready to commit suicide rather than eat another one!

Maddie

I tried grilling a courgette earlier. It tasted ok but was soggy, not crisp. What did I do wrong - did I just need to cook it for longer?

Primrose

Courgettes won't crispen up like crisps, even when grilled with a little oil coating. You didn't do anything wrong. The grilling will remove some of the moisture from them but because courgettes are virtually 100% water, you'll never get them crisp like chips which contain a large amount of starch. Just grill until they're going brown. This does seem to concentrate what little flavour they have.

Confuzzled

two suggestions on the courgette front

make up a little batter using some egg, flour, salt and any spices you like. dip slices of courgette in them and shallow fry them til they are nicely browned, mmmmm

as for more flavour... if you're tired of regular courgettes this year don't waste your time next year, grow the yellow variety instead. i promise you they are full of lovely nutty flavour and they look gorgeous in your garden too :T

theoretica

Does anyone have recommendations for sorrel? That is my current, and only, glut!

furndire

Confuzzled wrote: »

two suggestions on the courgette front

make up a little batter using some egg, flour, salt and any spices you like. dip slices of courgette in them and shallow fry them til they are nicely browned, mmmmm

as for more flavour... if you're tired of regular courgettes this year don't waste your time next year, grow the yellow variety instead. i promise you they are full of lovely nutty flavour and they look gorgeous in your garden too :T

They're the ones I have. They certainly have more flavour. Mine get huge flowers on. You are supposed to batter and fry them as well, but they are the size of a small frying pan! The plants don't seem to sprawl out either, just seem to throw new fruit up at the top. like a mini tower block.

RAS

Another courgette-ish recipe from years back.

Use them as an alternative to pasta, so cut them into thin slices and then ribbons. Drop them into boiling water briefly (2 minutes?)

In a pan, briefly stir fry a few prawns, some spring onion and a little chilli, with some mushrooms or peas if available. Add the courgette "pasta" toss and then add lemon juice. heat through and serve immediately.

Primrose

Many people are reporting that their Charlotte salad potatoes grown in containers this year are tasteless and fall apart before they're even boiled for a few minutes. Here's a way of rescuing them:
1. Hit the raw potatoes with a rolling pin to partly break them up.
2. Place in an ovenproof dish, drizzle generously with olive oil, salt & pepper.
3. Sprinkle over fresh rosemary, thyme, garlic,or whatever herbs you have.
4. Roast in your hottest setting oven for about 30 minutes.

angelavdavis

I am just about to cut back my grapevine to allow the grapes to ripen better and thought I would also preserve the vineleaves.

Collect medium sized leaves early in the day (don't use leaves on plants that have been sprayed).

Blanch a dozen at a time, by placing in strong salted boiling water, 1 part salt to water. Bring water back to a boil and then remove leaves immediately with an egg slice or similar; plunge the leaves into cold/ice water. Drain, dry with paper towels or shake dry.

Use immediately, or stack in rolls of six, roll from the side and tie; wrap in airtight plastic and freezer bags. They keep for 6 months frozen. Use immediately after thawing.

You can also keep them in jars of salted water, although I haven't ever tried.