A freshly picked organic courgette is a delight. We get them to you from our fields as quickly as possible.
A freshly picked organic courgette is a delight that hardly needs embellishment. We get them to you from our fields as quickly as possible. Roast, griddle, fry, or ramp up your 5 a day with courgetti (courgette spaghetti). Raw, slow-cooked, fast-cooked or grated into cake batter, there’s (almost) nothing you can’t do with them.
Country of originProduced in
- The UK
There’s no need to peel courgettes – just wash them and trim a little off each end
How to prepare
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.
BBQ tip: 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.
Keep in the fridge. They’re at their best eaten very fresh, although they’ll look fine for a week or more.
Grown by Riverford on Wash Farm, Buckfastleigh, Devon
Riverford founder Guy Singh-Watson started the business at Wash Farm in South Devon in 1987, and we’ve been growing organic veg at Wash ever since.
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