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| Cat(h) 2005-07-24, 8:52 pm |
| I am a newcomer to courgette growing, and found seeds earlier this year
which produce a round shaped courgette (as opposed to the usual long
shape).
I now have five fabulously healthy plants, spreading out by the hour,
and each has a very large number of flowers now deleloping at the base.
Should I take some of the flowers out to maximise crop, or should I
leave things well alone? If I have to take some out, should I wait
till they start to form a fruit, or should I take them out before that?
Thanks for any help!
Cat(h)
The world swirls...
| |
| Broadback 2005-07-24, 8:52 pm |
| Cat(h) wrote:
> I am a newcomer to courgette growing, and found seeds earlier this year
> which produce a round shaped courgette (as opposed to the usual long
> shape).
> I now have five fabulously healthy plants, spreading out by the hour,
> and each has a very large number of flowers now deleloping at the base.
> Should I take some of the flowers out to maximise crop, or should I
> leave things well alone? If I have to take some out, should I wait
> till they start to form a fruit, or should I take them out before that?
> Thanks for any help!
>
> Cat(h)
> The world swirls...
>
If the flowers have the embryonic courgettes at the end leave, if not
they are male, therefore useless :-), pick off. Use the courgettes while
they are small, a friend cooks the babies in oil complete with the
flower, claims they are delicious, though I have never tried it myself.
--
All replies to this email address are deleted on receipt.
Common sense, not common market.
| |
| Martin 2005-07-24, 8:52 pm |
| On Wed, 20 Jul 2005 15:06:26 +0100, Broadback <wen@towill.plus.com>
wrote:
>Cat(h) wrote:
>If the flowers have the embryonic courgettes at the end leave, if not
>they are male, therefore useless :-), pick off. Use the courgettes while
>they are small, a friend cooks the babies in oil complete with the
>flower, claims they are delicious, though I have never tried it myself.
http://www.bbc.co.uk/food/recipes/d...efl_70232.shtml
Deep-Fried Courgette Flowers courgette
Paul Rankin
by Paul Rankin
from Ready Steady Cook
Serves 2
Preparation time less than 30 mins
Cooking time less than 10 mins
Vegetarian Quick Recipe
Ingredients
6 baby courgette flowers
110g/4oz self-raising flour
ice cold water
vegetable oil, for frying
1 pinch of salt
chives, to garnish
Method
1. Preheat a deep-fat fryer or third fill a large saucepan with
vegetable oil and heat. To check if the oil is to the correct
temperature, drop a small cube of bread into the oil. If the oil
sizzles and the bread turns golden, the oil is ready to use. (NB. Hot
oil is very dangerous. Do not leave unattended.)
2. In a medium bowl whisk together the flour and enough water to make
a batter the thickness of single cream.
3. Dip the courgette flowers in the batter then deep-fry for 2-3
minutes or until crisp and golden.
4. Remove with a slotted spoon and drain on kitchen paper.
5. Serve seasoned with salt and garnished with a spray of chives.
--
Martin
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| Cat(h) 2005-07-24, 8:52 pm |
|
Martin wrote:
> On Wed, 20 Jul 2005 15:06:26 +0100, Broadback <wen@towill.plus.com>
> wrote:
>
Many thanks to both Martin and Broadback for some good and delicious
advice.
Cat(h)
The world swirls...
| |
| Pam Moore 2005-07-24, 8:52 pm |
| On 20 Jul 2005 06:02:05 -0700, "Cat(h)" <cathy_ie@yahoo.com> wrote:
>I am a newcomer to courgette growing, and found seeds earlier this year
>which produce a round shaped courgette (as opposed to the usual long
>shape).
>I now have five fabulously healthy plants, spreading out by the hour,
>and each has a very large number of flowers now deleloping at the base.
> Should I take some of the flowers out to maximise crop, or should I
>leave things well alone? If I have to take some out, should I wait
>till they start to form a fruit, or should I take them out before that?
>Thanks for any help!
>
>Cat(h)
I grew some round courgettes a few years ago; a Marshall's trial if I
recall. I found they soon got tough with thick skin, hollow centre
full of seeds and not much flesh, so pick them young would be my
advice, then the plant can go on cropping.
Pam in Bristol
| |
| Rhiannon Macfie Miller 2005-07-24, 8:52 pm |
| Pam Moore wrote:
>
> I grew some round courgettes a few years ago; a Marshall's trial if I
> recall. I found they soon got tough with thick skin, hollow centre
> full of seeds and not much flesh, so pick them young would be my
> advice, then the plant can go on cropping.
Whereas last year I grew "One-Ball", and found it to be highly
productive, and tasty and wonderfully tender at any size. The largest
ones, around 6" diameter, we baked with stew in the middle like
pumpkins, which was delicious too.
Sadly, this year, in a different garden, one plant has died and the
other hasn't got anywhere past three inches long....
Rhiannon
| |
| Steve Harris 2005-07-24, 8:52 pm |
| In article <3k742jFrjf8qU1@individual.net>, wen@towill.plus.com
(Broadback) wrote:
> If the flowers have the embryonic courgettes at the end leave, if not
> they are male, therefore useless :-), pick off
Picking off the male flowers is unusual advice for courgettes. It is
more usual for some cucumbers. If are efficient about removing all the
male courgette flowers, you won't get any courgettes at all.
Steve Harris - Cheltenham - Real address steve AT netservs DOT com
A useful bit of gardening software at http://www.netservs.com/garden/
| |
|
| On 20/7/05 15:06, in article 3k742jFrjf8qU1@individual.net, "Broadback"
<wen@towill.plus.com> wrote:
> Cat(h) wrote:
> If the flowers have the embryonic courgettes at the end leave, if not
> they are male, therefore useless :-), pick off. Use the courgettes while
> they are small, a friend cooks the babies in oil complete with the
> flower, claims they are delicious, though I have never tried it myself.
The male flowers are the best for culinary purposes!
--
Sacha
www.hillhousenursery.co.uk
South Devon
(remove the weeds to email me)
| |
| Janet Baraclough 2005-07-24, 8:52 pm |
| The message <42de7c3e$0$20192$ed2619ec@ptn-nntp-reader02.plus.net>
from Rhiannon Macfie Miller <rhi@electric.custard.org> contains these words:
> Pam Moore wrote:
[color=darkred]
> Whereas last year I grew "One-Ball", and found it to be highly
> productive, and tasty and wonderfully tender at any size. The largest
> ones, around 6" diameter, we baked with stew in the middle like
> pumpkins, which was delicious too.
I'm growing one called 8-ball which iirc was recommended for eating at
golf-ball size..the first will be ready in a day or two.
To the OP ,you don't need to thin out courgette fruits, and it might
have the unwanted effect of amking the survivors grow big faster.
Courgettes are so delicious young and tender (and much tastier than shop
ones).
Janet
Janet
| |
| Cat(h) 2005-07-24, 8:52 pm |
| Thank you all!
I will leave my plants alone, only picking the young courgettes.
I am not sure what the variety I planted is, as I am a very clever girl
and threw out the empty seed packet...
But I am sure they'll be much nicer young anyway.
Cat(h)
The world swirls...
| |
| JennyC 2005-07-24, 8:52 pm |
|
"Cat(h)" <cathy_ie@yahoo.com> wrote in message
news:1121951207.480080.267410@z14g2000cwz.googlegroups.com...
> Thank you all!
> I will leave my plants alone, only picking the young courgettes.
> I am not sure what the variety I planted is, as I am a very clever girl
> and threw out the empty seed packet...
> But I am sure they'll be much nicer young anyway.
> Cat(h)
> The world swirls...
Ummmmm a bit OT, but I have been given a huge courgette and need a
recipe......for soup maybe ?
Jenny
| |
| Broadback 2005-07-24, 8:52 pm |
| Cat(h) wrote:
> Thank you all!
> I will leave my plants alone, only picking the young courgettes.
> I am not sure what the variety I planted is, as I am a very clever girl
> and threw out the empty seed packet...
> But I am sure they'll be much nicer young anyway.
> Cat(h)
> The world swirls...
>
Not clever, maybe, but a sin of which many are guilty, not least myself!
--
All replies to this email address are deleted on receipt.
Common sense, not common market.
| |
| Christopher Norton 2005-07-24, 8:53 pm |
| The message <3ka46iFt0hvmU1@individual.net>
from "JennyC" <JennyC.squirrel@chello.nl> contains these words:
> "Cat(h)" <cathy_ie@yahoo.com> wrote in message
> news:1121951207.480080.267410@z14g2000cwz.googlegroups.com...
[color=darkred]
> Ummmmm a bit OT, but I have been given a huge courgette and need a
> recipe......for soup maybe ?
> Jenny
Look up recipes for Marrows and not courgettes. You`ll find something.
Roasted is the way I`d go.
| |
|
| On Thu, 21 Jul 2005 19:26:50 +0200, "JennyC"
<JennyC.squirrel@chello.nl> wrote:
~
~"Cat(h)" <cathy_ie@yahoo.com> wrote in message
~news:1121951207.480080.267410@z14g2000cwz.googlegroups.com...
~> Thank you all!
~> I will leave my plants alone, only picking the young courgettes.
~> I am not sure what the variety I planted is, as I am a very clever girl
~> and threw out the empty seed packet...
~> But I am sure they'll be much nicer young anyway.
~> Cat(h)
~> The world swirls...
~
~Ummmmm a bit OT, but I have been given a huge courgette and need a
~recipe......for soup maybe ?
~Jenny
~
Marrow recipes
http://mr.marrow.tripod.com/marrow/eatit.htm
I rather like the page name that you can see in the task bar... 
Soup:
http://www.recipes4all.co.uk/index.php/topic,87.0.html
Courgette recipes:
http://www.recipes4all.co.uk/index.php/topic,85.0.html
you can also search for courgette (or anything else!) on r4a. I tend
to lurk on allotments4all which is the sister site and also has
recipes.
jane
Don't part with your illusions. When they are gone,
you may still exist but you have ceased to live.
Mark Twain
Please remove onmaps from replies, thanks!
| |
|
| In message <313030303139343042E0273663@zetnet.co.uk>, Christopher Norton
<chris.norton@zetnet.co.uk> writes
>
>
>Look up recipes for Marrows and not courgettes. You`ll find something.
>Roasted is the way I`d go.
And remember: the Americans call a marrow a squash - lots more good
recipes there!
--
Klara, Gatwick basin
| |
| JennyC 2005-07-24, 8:53 pm |
|
"Christopher Norton" <chris.norton@zetnet.co.uk> wrote in message
news:313030303139343042E0273663@zetnet.co.uk...
> The message <3ka46iFt0hvmU1@individual.net>
> from "JennyC" <JennyC.squirrel@chello.nl> contains these words:
>
>
>
>
>
> Look up recipes for Marrows and not courgettes. You`ll find something.
> Roasted is the way I`d go.
I remember stuffed marrow that my mother used to make.......
It was yucky !! Watery marrow stuffed with mince :~(
Jenny
| |
| JennyC 2005-07-24, 8:53 pm |
|
"jane" <jane@moonrose.demonmapson.co.uk> wrote in message
news:q271e1173mnsl02pihn80htbaect5ol606@4ax.com...
> On Thu, 21 Jul 2005 19:26:50 +0200, "JennyC"
> <JennyC.squirrel@chello.nl> wrote:
> ~"Cat(h)" <cathy_ie@yahoo.com> wrote in message
> ~news:1121951207.480080.267410@z14g2000cwz.googlegroups.com...
> ~> Thank you all!
> ~> I will leave my plants alone, only picking the young courgettes.
> ~> I am not sure what the variety I planted is, as I am a very clever girl
> ~> and threw out the empty seed packet...
> ~> But I am sure they'll be much nicer young anyway.
> ~> Cat(h)
> ~> The world swirls...
> ~
> ~Ummmmm a bit OT, but I have been given a huge courgette and need a
> ~recipe......for soup maybe ?
> ~Jenny
> ~
> Marrow recipes
> http://mr.marrow.tripod.com/marrow/eatit.htm
>
> I rather like the page name that you can see in the task bar...
>
> Soup:
> http://www.recipes4all.co.uk/index.php/topic,87.0.html
>
> Courgette recipes:
> http://www.recipes4all.co.uk/index.php/topic,85.0.html
>
> you can also search for courgette (or anything else!) on r4a. I tend
> to lurk on allotments4all which is the sister site and also has
> recipes.
> jane
>
Right!!
Marrow and roasted garlic soup it is
I'll let you know how it was......
Jenny
| |
| Martin 2005-07-24, 8:53 pm |
| On Sat, 23 Jul 2005 10:52:37 +0200, "JennyC"
<JennyC.squirrel@chello.nl> wrote:
>
>"Christopher Norton" <chris.norton@zetnet.co.uk> wrote in message
>news:313030303139343042E0273663@zetnet.co.uk...
>
>I remember stuffed marrow that my mother used to make.......
>It was yucky !! Watery marrow stuffed with mince :~(
My mother didn't used to make watery marrow, but whatever we do we
always end with watery marrow.
--
Martin
| |
| Martin 2005-07-24, 8:53 pm |
| On Sat, 23 Jul 2005 10:55:44 +0200, "JennyC"
<JennyC.squirrel@chello.nl> wrote:
>
>"jane" <jane@moonrose.demonmapson.co.uk> wrote in message
>news:q271e1173mnsl02pihn80htbaect5ol606@4ax.com...
>
>Right!!
>Marrow and roasted garlic soup it is
>I'll let you know how it was......
I'll be able to smell it :-)
--
Martin
| |
|
| In article <3keeqeFttg0vU1@individual.net>, JennyC
<JennyC.squirrel@chello.nl> writes
>
>"Christopher Norton" <chris.norton@zetnet.co.uk> wrote in message
>news:313030303139343042E0273663@zetnet.co.uk...
>
>I remember stuffed marrow that my mother used to make.......
>It was yucky !! Watery marrow stuffed with mince :~(
Try it again. Firstly, tastes change between childhood and adulthood.
Secondly - do it properly - best quality mince for flavour, then your
choice of ingredients to make the juice as rich as possible. I would use
tomato, onion, dried mushroom, garlic, green pepper, perhaps a small
amount of chilli. No need for added liquid in any form - the marrow will
provide that. And bake the whole thing from raw so that the meat
flavours permeate the marrow - don't be tempted to pre-cook the mince.
If your mother's stuffed marrow was watery, I begin to wonder whether
she was cheating, cooking mince and marrow separately and combining them
at the last moment.
--
Kay
"Do not insult the crocodile until you have crossed the river"
| |
| Janet Baraclough 2005-07-24, 8:53 pm |
| The message <uh14e19n28ln1ifn2fusm2336fgabbnda5@4ax.com>
from Martin <me@privacy.net> contains these words:
Jenny said
[color=darkred]
> My mother didn't used to make watery marrow, but whatever we do we
> always end with watery marrow.
You may be cooking it too cool or covered. That water needs to
evaporate off.
Cut the marrow into shallow rings, 2cm deep,, scoop out the seeds,
pat off any juice with paper towel, and arrange them in a barely-oiled
shallow roasting tin. Brush rings lightly with olive oil. Stuff. Cook
uncovered at the top of a preheated very hot oven (the hot oven in an
Aga; 225. C until the marrow is tender and golden. There should be no
water at all swimming around in the tin.
Janet.
| |
|
| In message <313030303930323942E2474E20@zetnet.co.uk>, Janet Baraclough
<janet.and.john@zetnet.co.uk> writes
>
> You may be cooking it too cool or covered. That water needs to
>evaporate off.
>
> Cut the marrow into shallow rings, 2cm deep,, scoop out the seeds,
>pat off any juice with paper towel, and arrange them in a barely-oiled
>shallow roasting tin. Brush rings lightly with olive oil. Stuff. Cook
>uncovered at the top of a preheated very hot oven (the hot oven in an
>Aga; 225. C until the marrow is tender and golden. There should be no
>water at all swimming around in the tin.
>
> Janet.
Yes! Delicious! I would just add that yoghourt and dill are wonderful
with marrow, so in making the above I would baste near the end of
cooking with a bit of yoghourt and make a white sauce, add yoghourt and
finely chopped dill, and serve that with the marrow.
--
Klara, Gatwick basin
| |
| Janet Tweedy 2005-07-24, 8:58 pm |
| In article <3keeqeFttg0vU1@individual.net>, JennyC
<JennyC.squirrel@chello.nl> writes
>I remember stuffed marrow that my mother used to make.......
>It was yucky !! Watery marrow stuffed with mince :~(
>Jenny
>
>
>
Jenny it couldn't be as bad as that awful vegetable spaghetti stuff
which looked like a marrow but when boiled and cut, came out in fibrous
strings!
That was absolutely awful and doesn't seem to be grown much any more.
I wonder why?
janet
--
Janet Tweedy
Dalmatian Telegraph
http://www.lancedal.demon.co.uk
| |
| Malcolm 2005-07-24, 9:03 pm |
|
In article <6lo4gQGul34CFwm6@ukonline.co.uk>, Janet Tweedy
<jan@lancedal.demon.co.uk> writes
>In article <3keeqeFttg0vU1@individual.net>, JennyC
><JennyC.squirrel@chello.nl> writes
>
>Jenny it couldn't be as bad as that awful vegetable spaghetti stuff
>which looked like a marrow but when boiled and cut, came out in fibrous
>strings!
>That was absolutely awful and doesn't seem to be grown much any more.
>I wonder why?
>
It's grown here when we can find the seeds - not many catalogues seem to
have them nowadays. It is absolutely delicious if boiled, cut in half
and then has ample butter placed on the "fibrous strings". Add a little
pepper and enjoy :-)
--
Malcolm
| |
| JennyC 2005-07-25, 1:21 pm |
|
"Martin" <me@privacy.net> wrote in message
news:nj14e1dbec8pesq7l9p00nglarn4glrn95@4ax.com...
> On Sat, 23 Jul 2005 10:55:44 +0200, "JennyC"
> <JennyC.squirrel@chello.nl> wrote:
>
> I'll be able to smell it :-)
> Martin
Roasting the garlic in the recipe seemed like too much work, so I used pre
pressed garlic from a jar........
It was great !!
jenny
| |
| Martin 2005-07-25, 1:21 pm |
| On Mon, 25 Jul 2005 17:26:47 +0200, "JennyC"
<JennyC.squirrel@chello.nl> wrote:
>
>"Martin" <me@privacy.net> wrote in message
>news:nj14e1dbec8pesq7l9p00nglarn4glrn95@4ax.com...
[color=darkred]
>Roasting the garlic in the recipe seemed like too much work, so I used pre
>pressed garlic from a jar........
>It was great !!
We bought some fresh farm butter and F made garlic butter. She ate too
much, the smell stopped me sleeping.
--
Martin
| |
|
| In article <6lo4gQGul34CFwm6@ukonline.co.uk>, Janet Tweedy
<jan@lancedal.demon.co.uk> writes
>Jenny it couldn't be as bad as that awful vegetable spaghetti stuff
>which looked like a marrow but when boiled and cut, came out in fibrous
>strings!
>That was absolutely awful and doesn't seem to be grown much any more.
>I wonder why?
>
It's good stuff of you treat it like spaghetti - serve it with a
generous helping of a rich meat sauce. And don't boil it - steam it or
bake it.
--
Kay
"Do not insult the crocodile until you have crossed the river"
| |
|
| On Sun, 24 Jul 2005 13:09:28 +0100, Malcolm
<Malcolm@indaal.demon.co.uk> wrote:
~
~In article <6lo4gQGul34CFwm6@ukonline.co.uk>, Janet Tweedy
~<jan@lancedal.demon.co.uk> writes
~>In article <3keeqeFttg0vU1@individual.net>, JennyC
~><JennyC.squirrel@chello.nl> writes
~>
~>>I remember stuffed marrow that my mother used to make.......
~>>It was yucky !! Watery marrow stuffed with mince :~(
~>>Jenny
~>>
~>>
~>>
~>Jenny it couldn't be as bad as that awful vegetable spaghetti stuff
~>which looked like a marrow but when boiled and cut, came out in fibrous
~>strings!
~>That was absolutely awful and doesn't seem to be grown much any more.
~>I wonder why?
~>
~It's grown here when we can find the seeds - not many catalogues seem to
~have them nowadays. It is absolutely delicious if boiled, cut in half
~and then has ample butter placed on the "fibrous strings". Add a little
~pepper and enjoy :-)
I've got a couple growing nicely - though they might have been
cross-pollinated with the trailing marrows or butternuts in the same
bed. I will attempt to do a controlled pollination (with fleece to
keep out the insects) when I spot one about to open at a weekend! So
there may well be seeds available in the autumn.
I rather like it - but then again I love both pasta and marrows so not
really a surprise!
jane
Don't part with your illusions. When they are gone,
you may still exist but you have ceased to live.
Mark Twain
Please remove onmaps from replies, thanks!
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