Ripening Reds
Arrrggghhhh…. No more courgettes please! We’ve given loads away, we’ve had courgette soup, courgette cake, courgette and chocolate cake, courgetti spaghetti, lasagne made with courgettes rather than pasta, courgette salads, more courgette cakes, courgette fritters, courgette meatballs, courgette bread, yet more courgette cake, and courgette in just about every other meal we’ve cooked. And still they keep coming!
Usually about this many every day.
Courgettes from the Garden
We seem to have judged the broccoli about right though, just enough to keep us going and one or two heads to give away. Garden produce tastes so much nicer than veggies bought from the supermarket, but there is a limit to how many courgettes even I can eat.
The chilli’s are growing well this year as well, despite being a little neglected. There should be plenty of chilli jam in the cupboards soon, and even a few tomatoes to munch on. We have chilli’s in all shapes and sizes and the conservatory is full of the ripening reds of greenhouse produce. I’m sure one or two of them will have quite a kick too, but you never quite know which ones. The joys and lottery of chilli growing and eating without labels!
Ripening Reds
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