Use just as you would a normal courgette. Chargrill in strips for a few mins on each side, chops into chunks and roast, stir fry or add to curries and chillies. Or cook grated courgettes slowly in oil until soft, season and add a little chopped tarragon and some capers. Serve as a side dish, or as a pasta sauce with parmesan and grated lemon zest. You can also eat them raw: slice thinly or shred into salads, or try tossing courgette matchsticks with lemon juice, olive oil and mint.
Keep in the fridge. They are best eaten very fresh, although they’ll keep in the fridge for a week or more.
Organic courgette farmer
These striking courgettes are grown for us by Antony Coker, just down the road from us on Home Park Farm, Rattery: the family farm since 1897. Antony has worked with Guy as part of the South Devon Organic Producers cooperative since the very start, and all his land is organically certified. As well as this experimental crop, Antony grows Brussels sprouts, kale, parsnips, leeks, squash, and standard courgettes.
Country of origin
Grown in the United Kingdom.