Today we are ploughing through 5 huge courgettes as the sun and recent heavy rain made them grown so fast we could not keep up with them.
Although our group today was small as most of the from spade to Plate members have returned to their countries or have gone on holiday, we managed to use almost all of the courgettes.
So together with Lucy (and baby Thomas), June and Rozenn we turned them in a delicious creamy Plant based Courgette soup
We made some Courgetti Spaghetti 'nests' we put them in a muffin pan, added, some finely chopped onion, olives, fetta cheese, cheddar and a mix of egg and a little white wine. This went into the over for 20 minutes to have as a little appetizer.
The rest if the courgettes were turned into a Lemon Courgette cake. We added poppy seeds to the recipes and a handful of blackberries from the garden. It turned out lovely