Well here we are again another fabulous week weather-wise. I harvested this the other day. All I need to do now is learn how to play it!!!
I've decided to move loyalty from M&S to Sainsburys in the bird scarer department. These colourful streamers are hopefully protecting my Sweet corn. Quite an attractive colour scheme.
Talking of protecting, my French Marigolds have done a pretty good job as companion planting with the Broad Beans. Out of about 30 plants only 2 have been attacked by Black Fly, so maybe the principle works?
Had a good day out in the country last week with my neighbours collecting horse manure. Tough work digging and loading up the truck, but well worth the effort when you get it back.
This will now quietly mature ready for a good covering of next years spud bed. Also I'll use it to mulch the Sprouts and Purple Sprouting Brocolli over winter. The raised beds will also get a good dollop as they need a boost every now and then. Hopefully the onions will benefit as this years crop is very disappointing.
This colourful visitor dropped by yesterday. Any ideas as to his name?
This weeks recipe is prompted by the crop of delicious Courgettes. It's an adaption of a Naked Chef idea. I made it the other night and it was very tasty.
I hope you enjoy.
The Captain.
Courgette salad with Lemon, Ginger, Garlic & Fresh Herbs
Serves 4 as a starter.
Slice 4 courgettes lengthways as thin as you can (use a mandolin if you have one). Grill on a red-hot griddle pan, or on the barbecue, until lightly charred on each side. Scatter the slices over a large plate, making sure you don't sit them on top of each other otherwise they'll steam and go a bit limp. While they're still warmish, sprinkle them with a little sea salt and freshly ground black pepper.
Deseed a red chilli and chop finely. Finely chop ½ a clove of garlic and sprinkle the chilli and garlic evenly from a height over the courgettes.
Tear over a handful of fresh herbs ( mint, basil, tarragon work well ) and drizzle with good extra virgin olive oil and juice of ½ a lemon.
Blanched broad beans or raw peas work well as an extra taste.
Serve with a Tuna steak cooked on the griddle.
Lovely with steamed rice and seasoned yoghurt. Very fresh and good for you.
