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There are two perennial problems facing the gardener wishing to grow courgettes. Which of the many delicious varieties to choose and, having grown them, what an earth do I do with all that fruit? Sue Stickland offers sound advice to tackle both conundrums
Until you have grown courgettes yourself and taken the small, shiny skinned fruit straight from the garden to the kitchen, you cannot imagine how delicious they can be. Each year I look forward to this first taste of summer.
It is difficult to be quite as rapturous in mid-August, when the umpteenth courgette has been picked. However, this is when the more unusual varieties become appreciated - those with fruit of different colours, shapes and textures. Each one has a slightly different taste and lends itself to a different type of recipe. Thin slices of young yellow courgettes will brighten up a salad, for example, and round ones are good for stuffing, while a multi-coloured mixture looks amazing on the plate.
Planted in a sunny spot, or even in a trough on the patio, courgette plants are easy to grow and can give better value for space that you might think.
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