The first of this year’s courgettes, grown outdoors. They will keep fruiting at full throttle until September or later so long as we keep picking. And we will. Small for eating fresh at meal times, cooked or uncooked. Perhaps a little bigger for chutney making. Larger, or those we inevitably miss or which catch us unawares, for the pigs and the hens. None will go to waste.
I’ve grown three green courgette plants (‘Ambassador’) and three yellow (‘Gold Rush’). I find them equally prolific. The inclusion of the yellow ones in a salad make the dish look bright and summery.