The Courgette Conundrum

 ‘Oh god, what do we do with all these courgettes…’

I was up at the allotment last weekend when a couple, who started renting an allotment this year, turned up with ten little courgette plants for their half plot – they would have been in for quite a surprise, as we have all learnt that one courgette plant takes up A LOT of room and is very likely to give you A LOT of courgettes!

Growing courgettes is pretty easy, but germinating them can be a little tricky. I have found the best way is to take each seed (I tend to try to germinate about five) and very loosely wrap it in a damp double layer of kitchen paper towel, then put them all in a labelled container, which goes into the airing cupboard. Make sure you keep the paper damp and watch out for the seeds sprouting. 

The great advantage to this method is that you then see which way up to sow the seed. I am pretty new to the growing your own veg thing and found that many sets of instructions told me to sow the seed on its side in the compost, which begged the question – which side?

Once the seeds have germinated, I transfer them to pots of peat-free compost, stand them on a window sill and keep well-watered. After a week or two they go out to my little plastic green house and then it is just a question of working with the weather to decide when they go outside during the day; but make sure they are not out overnight until all risk of frost has gone - so that’ll be August this year then!

Everything is running late this year, but I usually plant out my courgettes from late May to June. I planted mine up on the allotment last weekend.

Courgettes love manure, you can put some well-rotted manure or compost in the hole before you plant them and then I put a ring of it around the plants as well (though not touching the leaves).  Make sure that there is a metre between plants and don’t plant too many of them. I tend to plant three on my allotment, which is plenty for me, my parents and a number of friends.

Some good companion plants for courgettes are tansy (repels harmful insects), catnip (protects against flea beetle and attracts bees) and radishes (again repels flea beetle and other harmful insects).

Courgettes need a lot of watering and rather than just showering them from a watering can, it is a good idea to stick a plastic bottle, or sink a 15cm (6in) pot alongside the plants when planting out.  Water into the vessel to ensure it goes straight to the roots.

The courgettes are ready to harvest when they are about 10cm (4in) in length and the more you pick, the more will grow.  In fact you can be harvesting three-times a week.  However, I have often ended up with marrow-sized courgetters, which are lovely with a mince stuffing.

 

My favourite courgette recipes:

COURGETTE CAKE – yes, really

Serves:  10

Can be frozen (un-iced). – which is a perfect way to benefit from your courgettes for months and months

Ingredients

• 350g self-raising flour
• 50g cocoa powder
• 1 tsp mixed spice
• 175ml extra virgin olive oil 
• 375g golden caster sugar
• 3 eggs 
• 2 tsp vanilla extract 
• 500ml grated courgettes (measure by volume in a measuring jug, but it's about 2 medium courgettes; if using 1 overgrown one, peel first and take out seeds)
• 140g toasted hazelnuts, roughly chopped

 Icing

• 200g dark chocolate , chopped
• 100ml double cream

Method

Heat the oven to 180C/160C fan/gas 4.

In a large bowl, combine the flour, cocoa powder, mixed spice and 1 tsp salt.

In another bowl, combine the olive oil, sugar, eggs, vanilla essence and grated courgette.

Mix the dry and wet mixture until just combined, then fold in the toasted hazelnuts.

Line a 24cm cake tin with greaseproof paper, then pour in your mixture.

Bake for about 40-50 mins, or until a knife inserted into the middle comes out clean.

Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool.

To make the icing, place the chocolate in a bowl and bring cream to the boil in a saucepan.

Pour the hot cream over the chocolate and stir until completely smooth and melted.

Leave the icing to cool slightly and thicken, then spread it over the cake so it's covered and the icing starts to drip down the sides.

Baking with courgettes

Courgettes can hold quite a lot of water, which can affect the finished texture of your cake. If your grated courgettes seem watery, place them into a clean cloth and wring out some of the liquid into a bowl. Then add the courgettes to the cake mixture as normal.

The timing for cakes containing courgette can depend on the water content of your courgettes, so return the cake to the oven for another 10 mins if it needs it. Simply test with a skewer and make sure it comes out clean

STIR FRIED COURGETTES

I just stir fry sliced courgettes, red onions, mushrooms with crushed garlic and Thai dipping sauce – yummy!

RIVER COTTAGE (www.rivercottage.net) STUFFED COURGETTE FLOWERS

Serves:  4

Ingredients

• 10 courgette flowers, washed to remove and dirt or bugs
• 2-3 litres sunflower oil

Filling 1

• 200g ricotta
• 3-4tbs grated Parmesan
• 1tbs Basil, finely chopped
• 1 tbs Chives, finely snipped
• 1 tbs Mint, finely chopped
• Salt & Pepper

Filling 2

• Sliced buffalo mozzarella
• Basil leaves 

Batter

• 4 heaped tbs plain flour
• 1 rounded tbs corn flour
• ½ tsp baking powder
• ½ tsp sea salt
• 200ml ice-cold sparkling mineral water

Method

Heat the oil to about 180C or until a cube of bread turns brown in 45-60 seconds.

To prepare the ricotta filling: chop herbs finely and snip chives with scissors into small pieces. Add herbs to the ricotta and stir in the parmesan, season with pepper and taste before adding salt.

To assemble flowers: fill with 3 teaspoons of ricotta or risotto, twist the tips of the petals to secure the filling.  To make the mozzarella cut a thick slice of mozzarella and place in a courgette flower with basil leaves either side, twist petals to seal.

Make the batter by putting the flower, corn flower, baking powder and salt in a large bowl, give it a whisk to remove any lumps. 

Slowly add sparkling water whisking as you pour to achieve a batter with the consistency of single cream.

Carefully place 3-4 filled courgette flowers into the hot oil, gently turn to ensure they cook evenly. 

When golden, remove and place on kitchen paper to drain.  Repeat with remaining flowers. 

Serve immediately.

And of course the couple with the 10 courgette plants were given a heads up about how prolific they can be, as we all learn from those around us, from experience, or from Monty!