The courgette glut is here! We have a very abundant supply of courgettes this week thanks to all the long days of sunshine and warm nights we have been having recently, which the plants absolutely love.
Courgettes are a notoriously tricky crop to manage volumes and crop plan for over summer with growers, as once they really get going, the amount of fruits they can start producing is absolutely astonishing. Turn your back though and they can become marrows, so at this time of year they are regularly picked at the perfect size by seasoned market gardener Libby Flintoff in Preston, and it is our second year being supplied by agroforestry pioneers Kindling Farm in Merseyside.
We are getting small amounts of yellow courgettes from Kindling too. With a creamier, more delicate flavour, they are wonderful mixed with green in Mediterranean stews.
They are offering fantastic value this week to help growers get through the glut, and are extremely fresh, making them absolutely delicious shaved raw or lightly chargrilled into salads. This chargrilled courgette & butterbean salad with lemon, basil and pine nuts from @riverford is what we are planning to make for dinner! A griddle pan / BBQ or just a normal frying pan is perfect.
Salad 
4 courgettes
1 x 400g tin or jar of butterbeans
1 small bunch of basil, chopped
20g toasted pine nuts
olive oil
For the dressing 
5 tbsp olive oil
juice & zest of 1 lemon
1 garlic clove, minced or finely grated
salt & pepper
