Young courgettes are succulent raw – grate or pare into long ribbons with a peeler, then toss with olive oil, lemon juice, salt and pepper.
For a good summer salad, slice lengthways into 5mm strips, brush with olive oil and griddle both sides. Toss in a dressing with Puy lentils and feta, or with white beans and cherry tomatoes.
Keep in the fridge. They’re at their best eaten very fresh, although they’ll look fine for a week or more.
The UK season runs from June to October. They’re a great crop for gardeners and allotment growers.
Country of origin
Grown in the United Kingdom and Spain.
Organic courgette farmer
We grow courgettes on our Riverford farms between June and October. We also harvest them on our French farm in May, where they come just ahead of the UK season. During the rest of the year, we get them from our growers in Italy and Spain, including Paco Sanchez in Andalucia. He doesn't stop at courgettes though - he's always trying out new varieties and crops for us.
Cut lengthways into 3mm thick slices. Don’t oil or season them. Drape them onto the bars over a hot BBQ, until nicely marked – 2 -3 mins at most. Flip; the other side will take slightly less time. Remove and toss with olive oil, salt and pepper, a squeeze of lemon juice and some freshly torn herbs (e.g. mint and parsley) or use them in a summery salad. A faster and less fiddly option is to simply split them in half lengthways. Griddle them, flat-side down, for 3-4 mins, before flipping and cooking for a further 3-4 mins. Cut them into interesting angled pieces and use them as above.