Courgettes Grown by Riverford on Wash Farm at Buckfastleigh, Devon

£2.85 / 3 pack

About

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 origin

Produced in

The UK

UK Seasonality

The UK season runs from May to September. They’re a great crop for gardeners and allotment growers.

jan

feb

mar

apr

may

jun

jul

aug

sep

oct

nov

dec

There’s no need to peel courgettes – just wash them and trim a little off each end

- Riverford cooks

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.

Storage

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.