Our wee Food Bank Garden offers up its first harvest: marrows, courgettes and fresh peas still wet from the dew. I can personally vouch for them all, and am especially impressed by the round courgettes - as big as a small pumpkin, with a thin, tasty skin and delightfully sweet and light. They taste fantastic. And zinging with Vitamins and beta carotene, they're awfully good for you. We're eating them raw and crunchy in salads, sliced and fried in sunflower oil covered in egg and breadcrumbs, or grated with a little cheese, egg, flour and salt and pepper and made into the lightest, yummiest fritters. Add a little tomato salsa (ie a tin of tomatoes in a pan with some onions and garlic!) with a shake of chilli, and bingo. You can slice 'em onto pizzas, cube them into stews, casseroles, bolognaise sauce and ratatouille, roast them with peppers and garlic, chuck them into a stir fry, make the most fantastic courgette and potato soup, or just munch them raw. Or get the biggest one, scoop out the insides, stuff 'em with whatever you want and bang them in the oven to roast. Delish. Cheap and cheerful or posh and complicated. They'll do whatever you want. And then ping off your taste buds. What's not to like.
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