Allotment Glut – Strawberry Time

My first strawberry of the summer.

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It’s never long before I have more strawberries than I can easily cope with. In the last week I have picked about 6kg from our badly overgrown strawberry patch. They grow despite me, not because of me.

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I have no idea what variety they are but they don’t keep very well and actually, they don’t have the best flavour when eaten ‘raw’. They make good jam though and I have some steeping in sugar ready to make strawberry conserve later today.

Last week while the country was enjoying a 30C heatwave was NOT the time for making jam. Instead I decided to go back to a recipe I haven’t made for a very long time – Hugh Fearnley-Whittingstall’s strawberry granita. Since I bought a mouli attachment for my Kenwood mixer this recipe has become even easier – no more pressing all the fruit through a sieve. Last time I made this I did as the recipe suggested and froze it all together, serving it by scraping it into piles of red crystals with a fork. That got a bit tedious after a while though so this time I froze the mixture into ice lolly moulds and the first batch has disappeared already.

Here is what to do. Mash and sieve (or put in your mouli) 1kg of hulled strawberries. Mix in 200g of icing sugar and the juice of a lemon. That’s it. Just freeze the mixture in whichever way you prefer.

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Of course, you then have the challenge of getting the lollies OUT of the moulds. I’ve been dipping mine, briefly, into a cup of boiling water and then squashing them gently. That seems to have worked.

Today I made a second batch of this mixture. Despite buying a second set of lolly moulds I still had a bit of strawberry juice left over.

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It made an awesome milkshake. Just what the doctor ordered for my littlest person who is at home with a raging temperature. Since strawberries are very high in vitamin C it might just help to fight off whatever virus is bugging him.

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What to do with courgettes

I love courgettes but they do have a tendency to appear as a glut. Especially when you have seven plants.

IMG_7709This was my haul last Friday.

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We have almost managed to eat up this batch. They have been sliced and fried in butter; griddled, layered with tomatoes and cheese and cooked in the oven like an aubergine parmigiana;

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IMG_7755 baked with a topping of smoked cheese and parmesan;

IMG_7757and grated into a chocolate cake.

IMG_7752When the courgette glut really gets going I like to preserve some of them in lemon juice and olive oil. We managed to make a batch of these last week when the weather was still at it’s warmest. The photos below show the process, the recipe is at the bottom. It takes quite a long time to complete the whole process but it can also be broken down into chunks of activity and as you may be able to see from the photos, the whole family can get involved. Even Babykins likes to brush the sliced courgettes with oil, though it is Son Number One who is in the picture.

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Courgettes Preserved in Lemon Juice and Oil

Juice and rind of 3 lemons. 

Up to 2.5kg of courgettes (big or small)

1 large onion, finely diced or 300g shallots

about 6 cloves of garlic (or up to a whole bulb if you are brave)

salt

fresh or dried herbs such as thyme, bay, oregano and perhaps a tablespoon of peppercorns

Approximately 500ml of olive oil, plus more for brushing over the courgettes before cooking

1. Slice the courgettes into long-ish pieces, 1/2 a cm thick and layer them in a bowl, sprinkled with salt. Rest them for about an hour then rinse and dry them.

2. While the courgettes are salting, finely slice the onion and garlic and sweat over a gently heat until translucent. Remove from the heat and set to one side.

3. Mix the lemon juice and rind with a tablespoon of salt in a large bowl. Add the cool onions and garlic and plenty of herbs.

4. Wash your jars in the hottest soapy water you can find. Rinse and place on a baking tray, the right way up. Put them in the oven and turn it on to 100 degrees C for at least 5 minutes. Ideally you want the jars to be hot when you pack them with the courgettes. You can use any recycled jars if the lids are clean and fresh. Personally, I find the golden syrup jars that Tesco sell their value golden syrup in are an ideal size. They are the round ones on the right in the picture below.

5. Before you cook the courgettes, brush them on both sides with oil. Heat up your griddle pan or fire up the barbecue. Cook the courgettes on both sides, covering them in nice, black, criss-crossing lines.

6. When the courgettes are cooked, place them in the lemon/onion/garlic/herb mixture. When they are cool enough, toss them all together, with your hands if necessary and then strain the courgettes, retaining the lemony juice in a measuring jug.

7. Begin to pack the courgettes into the jars. Use the end of a wooden spoon and some tongs to do this. Try to pack them in as tightly as possible. Fill the jars but not completely to the top. Leave a space so that they will be completely covered in oil.

8. Add olive oil to the lemon juice until you have 500ml of liquid. Place it into a pan and heat it to 80 degrees C (the oil will begin to boil) mixing it thoroughly, ideally with a whisk. Pour the hot oil/lemon mixture over the courgettes, sharing it out as equally as possible.

9. Make sure that the courgettes are completely covered with oil. Top up the jars with more if necessary.

10. These jars should store well right into the winter and make a quick and easy meal when mixed with pasta. They are also good on their own as a sort of antipasti.

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