RichmondRound

The courgette glut and the gift of preserving

You grew six courgette plants. You thought you were being sensible. Now you have seventeen courgettes in the fruit bowl and three more swelling on the vine.

The glut is real. Every gardener in the borough knows it. You can only make so much ratatouille before the family stages a revolt.

This is where preserving steps in. Pickle them in cider vinegar with dill and mustard seeds. Grate and freeze them in portions for winter soups. Slice them thinly, salt them, squeeze out the moisture, then layer with olive oil and lemon zest in sterilised jars.

The Italians have been doing this for centuries. They call it sott’olio, under oil. It turns a watery summer squash into something with backbone, something that tastes like effort and forethought.

The roses are glorious right now, but they will fade. The courgettes, preserved, will last until November. That is the quiet satisfaction of putting food by: turning abundance into insurance, waste into worth.

Nothing gets thrown away.

What do you do with your courgette glut? Share your preserving tricks below.

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The Bench

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