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In the summertime, we get our organic courgettes from several UK farms to keep us in stocked up with these delicious summer squash. on of our growers is Richard Rowan, who farms in Cornwall and is fairly new to the Abel & Cole club. His aversion to all things technology instantly endeared him to us (landline calls only, emails to his mate Geoff, who actually owns a computer). He's a modest chap, telling us, “Farming is 50% luck and 50% right conditions, right temperature and rainfall at the right time.” So that’s 50% luck and 50% luck then?
Young courgettes can be eaten, raw, in salads, simply rinse and the slice. Older courgettes will require cooking. Depending on your preference you may like to peel them as well as discarding both ends. You can then either boil or steam, until they are soft. You may also want to fry this vegetable as they make delicious fritters. To avoid them soaking up fat, you can salt them first. Courgettes should be kept in the fridge. Younger courgettes should be wrapped to keep soft, whereas more mature courgettes will have a tougher skin and should be fine left loose.