While I’ve been away from Tønsåsen for two weeks, the harvest here has entered a new phase. The redcurrants and the blackcurrants are now nearly ripe, the last few cherries are ready to be picked, the wild raspberries are in abundance if you’re willing to struggle with a few stubborn nettles, and most of our vegetables have almost reached their full size. Apart, perhaps, from a courgette, which must have been three times the size of any of the others when we picked it on Monday night. Yesterday evening it was our dinner, and it nearly turned us into vegetarians right there and then... Here’s the recipe, in case more giant courgettes should appear anywhere (and yes, it does sound like a sixties pop-band!): Cut it in half alongside, take out the meat inside leaving two ”boats” to be baked for 15 minutes on their own in the oven. Cut the ”meat” into dice and fry it in the pan together with chopped onions, garlic, dried tomatoes and lots of herbs. Add creme fraiche, grated cheese and one egg (whisked) before pouring it back into the boats, and bake with more grated cheese on top. Great for a late night dinner, with a bit of wine and candles back out from their summer storage. We wish you welcome, dear autumn!
Wednesday, 5 September 2007
The giant courgette
While I’ve been away from Tønsåsen for two weeks, the harvest here has entered a new phase. The redcurrants and the blackcurrants are now nearly ripe, the last few cherries are ready to be picked, the wild raspberries are in abundance if you’re willing to struggle with a few stubborn nettles, and most of our vegetables have almost reached their full size. Apart, perhaps, from a courgette, which must have been three times the size of any of the others when we picked it on Monday night. Yesterday evening it was our dinner, and it nearly turned us into vegetarians right there and then... Here’s the recipe, in case more giant courgettes should appear anywhere (and yes, it does sound like a sixties pop-band!): Cut it in half alongside, take out the meat inside leaving two ”boats” to be baked for 15 minutes on their own in the oven. Cut the ”meat” into dice and fry it in the pan together with chopped onions, garlic, dried tomatoes and lots of herbs. Add creme fraiche, grated cheese and one egg (whisked) before pouring it back into the boats, and bake with more grated cheese on top. Great for a late night dinner, with a bit of wine and candles back out from their summer storage. We wish you welcome, dear autumn!
