Courgette

Courgettes are the squash family’s summer contender. Our word for them is a French diminutive of ‘courge’ meaning ‘marrow’, whilst similarly the Italian ‘zucchini’ is a diminutive of ‘zucca’, also meaning ’marrow’. We think this name is a bit underwhelming though: rather than merely being smaller versions of the tasteless titans you see vegetable completion tables groaning under, in-season, a courgette freshly-picked the morning of your delivery is one of the things we think you’ll love best about your box. When our plants start producing they are truly prolific: you can almost hear them growing, and they just keep coming! It’s almost worth us employing a temporary courgette warden to monitor the patch around the clock. We always endeavour to pick them, whether deep green, stripy or buttercup yellow, before they get too big, but even then they’re a delight. 

The ‘spiralizing’ craze of 2014, which saw everyone creating noodle-like spirals of vegetables and calling them things like ‘courgetti spaghetti’, may have died down now, but as courgettes absorb flavours so well it is a good way of imbuing them with dressing (trying blending up avocado with herbs, citrus and nut butters), while leaving room for other dishes. Another slightly laborious way of preparing them that really pays off, is to create ribbons with a Swiss peeler and griddle these on both sides in plenty of olive oil, layering on a plate and seasoning as you go with lemon juice, chopped parsley, salt and pepper, finally garnishing with borage or chive flowers. 
Otherwise, try battering strips to make courgette fries (served with aioli) or add to risotto with broad beans, mint and peas.