The Accidental Smallholder Forum
Community => Coffee Lounge => Topic started by: pgkevet on August 05, 2015, 05:24:45 pm
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It;s funnier in a peter sellers pink panther voice..
I only went to get a few veg but the onions got bigger, the parsnips are big enough, carrot thinings, broad beans, PSB, cabbage, toms, courgettes (of course, bl**dy courgettes), a few early runners. Some mushrooms and chicken and there's no room for my potatoes... And this pot is big enough to last me three days..do the spuds seperate and it'll last me 5 days....
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Sounds good to me! A recipe for bloody courgettes. Slice courgettes into olive oil, add crushed garlic, Cook gently until softish, crush up a bit with a fork and add double cream. Turn up heat and boil until thick. Remove from heat and stir in strong cheddar and Parmesan. Stir into cooked pasta and serve. (HFW's recipe, nicked from Sophie Grigson's mother, Jane)
Another recipe
Again, slice some courgettes and cook gently in olive oil with crushed garlic. When softened put in the bottom of a dish. Whisk together eggs and cream and stir in some good, strong cheese, put in a hottish oven until browned on top. Serve with salad ( someone elses recipe, can't remember whose)
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Any recipes for bloody courgettes without bloody garlic?
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The simplest cougette recipe is seasonedplain flour(lots of pepper) slice the cougettes thin, coat both sides and fry...or make is a real seasoned batter which works well with jalopenos. Or stretch out your stew and casserole with them..
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Any recipes for bloody courgettes without bloody garlic?
Leave the bloody garlic out! You can also slice courgettes thinly, dry them, store them in jars and use them as nibbles or snacks for children.
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Any recipes for bloody courgettes without bloody garlic?
Leave the bloody garlic out! You can also slice courgettes thinly, dry them, store them in jars and use them as nibbles or snacks for children.
:roflanim: poor children
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Any recipes for bloody courgettes without bloody garlic?
Leave the bloody garlic out! You can also slice courgettes thinly, dry them, store them in jars and use them as nibbles or snacks for children.
:roflanim: poor children
My children were never that naughty! :roflanim:
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Try them, they are lovely. (or maybe I mistreated my children!)
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Get a BIGGER pot.....but then you might need a bigger stove...uses more gas/electric/whatever.......bigger bills.....oh dear, what to do??? ;D .
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The problem with a bigger pot is either freezing portions or it ends up too long in the fridge for even my bulletproof guts to cope with it :)
I could do with a bigger pot come apples stewing time - I love stewed apples and always end up with loads frozen. One of those corer/peeler machines made life way easier.
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Use your jam pan?
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I remember jam, and cakes and something called marmalade - lots of sugar...
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lucky you, lovely fresh veggies. I'm jealous!
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The problem with a bigger pot is either freezing portions or it ends up too long in the fridge for even my bulletproof guts to cope with it :)
I could do with a bigger pot come apples stewing time - I love stewed apples and always end up with loads frozen. One of those corer/peeler machines made life way easier.
I happen to know a guy ( Me )who does pressure canning /bottling @ 15 , 10 or 5 psi depending on what you are wanting to preserve . You are able to cook and preserve no end of fruit ,veg, fish , flesh & fowl varieties and then store them in a cool places just like you store tin cans . They can easily be stored for a year .
Would that method help you store your excess crops?
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spuds and onions in sacks in the barn, carrots and parsnips stay in the ground, brassicas can overwinter. Sweetcorn. some peas, broad beans some soft fruit and rhubarb gets frpzen. I did pickle some french beans and gherkins one year. Bad backs means no chest freezer and upright ones have limited space (unless you go industrial). 2 upright freezers cost enough to run.
If you start to factor in costs of electricity to blanche and freeze or even costs of seals and boiling etc then for one or two people it's hardly worth the bother apart from 'a good feeling'
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I too have a wrecked back plus an arm and a knackered knee & could not reach deep into the chest freezer, . So I filled the first foot or so of the floor of our deep ice cream , lollipop chest freezer with rigid polystyrene slabs to take up space and fill in the difference in height at the motor area.
This means our chest freezer working cavity capacity is now only 400 mm deep 600 x 1200 ,, .
Being a an ex commercial freezer it has two thermal efficient sliding glass panels for the lid arrangement instead of a lift up lid , that helps stop air currents warming things when the top is opened
I vac pack & heat seal then freeze a lot of food in 3 person packs for Alison .
having set it up & using it like this has meant that the free solar power is put to good use as I've turned the temp setting down to minus 23 oC and put the freezer on a time clock set for the best daylight generating hrs ie 10.00 to 15.00 hrs .
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If you start to factor in costs of electricity to blanche and freeze or even costs of seals and boiling etc then for one or two people it's hardly worth the bother apart from 'a good feeling'
"a good feeling" tastes better because it is better
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I used to use courgettes instead of aubergines in Moussaka and instead of pasta in Lasagne. Made in huge batches in my biggest Aga oven pan. Cut into squares and freeze in individual lidded freezer boxes. Easy to warm either in the Aga oven or a pan on top, or (didn't have on then) microwave.
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Especially for Herdygirl, A recipe for bloody courgettes without bloody garlic!
Courgette pie
Pastry 225g plain flour
2-3 tablespoons olive oil
water
Put flour in a large bowl and make a well in the centre. add the oil and stir well with fingertips until well mixed, add water until dough is soft, not sticky.Do not knead, cut in half.
Filling
450g courgettes
1 lge onion, finely chopped
1 egg beaten
100g strong cheese
Roll out half pastry and line a well buttered 20cm pie dish.Fill with grated courgettes, onion, beaten egg and cheese (you could put cream in as well) Cover with remaining pastry and prick with a fork.
Cook at 200c for about 30-40 minutes or until golden brown.
Serves 2 greedy guts or 3 moderate eaters.
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Any recipes for bloody courgettes without bloody garlic?
I don't think there's a 'without bloody garlic' section Herdygirl, but I recommend this book (http://www.amazon.co.uk/What-Will-All-Those-Courgettes/dp/0952488159) even just for a laugh (think of her poor family when she was writing that one!):
(http://ecx.images-amazon.com/images/I/51QGDSN27HL._SX306_BO1,204,203,200_.jpg)
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I freeze lots of produce although not courgettes (most of mine turn into marrows anyway) - things such as fruit (after I've made more than enough jams and chutneys to last us at least two years - we now have no more beds to store jars under ::) ) and beans. My biggest problem, especially with frozen fruit, is that I forget to eat it and it gets less and less tasty as the years go by. Last year I left any spare for the birds, unpicked on the bushes. Fruit is so prolific.
I tend to have loads of ideas for using up all the stored stuff whilst I'm preparing it for storage, but it just doesn't happen once the winter comes. What a waste of growing and produce ::)
My Mum used to store loads of fruit in Kilner Jars, then line them all up in a cool pantry. because we could see them all the time, they were always used up. Buried in a freezer under layers of hogget and kippers, so much gets lost.
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pickled french beans - easy winter side dish and perfect with a schnitzel and spud salad come spring. Don't forget that 'proper' spud salad includes capers..
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I have just diced courgette in a bolognaise mix and then used it for lasagne and also layered it with sliced courgette as well. Uses up a lot of courgette without tasting just of courgette :excited: Can't wait for tea.
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Any recipes for bloody courgettes without bloody garlic?
I don't think there's a 'without bloody garlic' section Herdygirl, but I recommend this book (http://www.amazon.co.uk/What-Will-All-Those-Courgettes/dp/0952488159) even just for a laugh (think of her poor family when she was writing that one!):
(http://ecx.images-amazon.com/images/I/51QGDSN27HL._SX306_BO1,204,203,200_.jpg)
Thanks Womble that looks like a good read :)
Especially for Herdygirl, A recipe for bloody courgettes without bloody garlic!
Courgette pie
Pastry 225g plain flour
2-3 tablespoons olive oil
water
Put flour in a large bowl and make a well in the centre. add the oil and stir well with fingertips until well mixed, add water until dough is soft, not sticky.Do not knead, cut in half.
Filling
450g courgettes
1 lge onion, finely chopped
1 egg beaten
100g strong cheese
Roll out half pastry and line a well buttered 20cm pie dish.Fill with grated courgettes, onion, beaten egg and cheese (you could put cream in as well) Cover with remaining pastry and prick with a fork.
Cook at 200c for about 30-40 minutes or until golden brown.
Serves 2 greedy guts or 3 moderate eaters.
Thanks Devonlady you are so kind :-\
might give that a try, only prob is I can't see the point of eating courgettes either! no taste at all but the OH might be tempted as it has cheese in the recipe, he will eat anything with cheese
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I too have that book. It's great.
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Herdygirl, I just knew you were going to say you don't care for courgettes either (you'll have to imagine a grin here, I can't get the emoti-thingys up since Microsoft made important changes!)
Come the end of May my mouth waters at the thought of the first courgette! Gently steamed and eaten on it's own.
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The one thing I long for is the first home tomato, on a sandwich with salt. :yum:
And I just knew, that you knew that I didn't care for courgettes even though kind people give me loads of the things each year cos they cannot understand why I don't grow them? (blindingly obvious to me).
I have given your recipe to my lovely stepdaughter who loves them, so it wasn't wasted :thumbsup: