Courgettes

Truth be told the courgettes have been disappointing this year. The slugs got to three or four of the seedlings and two of those that survived were straggly and weak. But they are now starting to bear fruit and typically the two that I picked yesterday had managed to grow a day or so too big.

Those two have been bolstered by a gift of three yellow courgettes.

We will eat them all this evening fried in olive oil until golden with garlic and thin slices of red chilli and then stirred into a pan full of cooked penne pasta with feta cheese, lemon juice and parsley.

 

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