One of the outcomes of lockdown for us is we have had time to create new raised beds to start growing our own veggies. This is actually the third time we’ve done this (we kept moving!) and these ones are by far the best. For a start, we have much more space (oh boy do we have space!) rather than squeezing them into a small corner of a small garden as before. That’s not to say that growing veggies in a small space is not worth it. It definitely is. We also spent more time researching and learning how to grow in tandem with nature. Less impact, more output.
Not that I can really take much credit for our lovely new beds! My hubby spent more time and energy researching and building them. After much debate he chose to use a technique called hugelkultur. A centuries old technique from Germany and Easter Europe, it uses garden debris as the source of nutrients needed for new plants to grow. It’s basically a big compost heap!
We wanted to build up a structure to our beds, so we used wood to create an outline and dug down a little into the soil, taking off the grass layer and a little more. This gave a large area that needed filling – fortunately we have a lot of garden debris to use! A few logs on the base were covered with more tree cuttings, then grass cuttings, stuff from the compost bins, more grass, some sand, then the top grass layer we cut out, the soil dug out and finally finished with some bought organic compost (as we wanted to use them now). We buried so much! Covered up, the debris will break down, releasing nutrients into the soil providing nourishment for our fresh produce. Well that was the plan – we were not too sure how well it would work year one…..
I am pleased to say, so far so good! The squash in particular are going crazy and the beans are prolific. And the courgettes that were planted rather late are just beginning to flourish. So much so, I see a glut coming in a few weeks time!
Courgettes are funny vegetables. I love them now, but used to hate them as a kid. Their high water content can make them tricky to cook. In soups and stews they have the potential to make them too watery, fritters and veggie cakes too wet and steamed they can go from firm to a horrid mush in the blink of an eye. But on a good day, with the right treatment, they are a delight.
Nutrition wise, courgettes are excellent sources of vitamin C, potassium and phytonutrients like betacarotene, zeaxanthin and lutein. You’ll also find a reasonable does of B vitamins, manganese and vitamin K (which is in the news at the moment relating to the Covid 19 virus). Vitamin C and phytonutrients play an antioxidant role in the body, quashing damaging free radicals. Betacarotene, zeaxanthin and lutein all support eye health which is good to know if you are at risk of macular degeneration or other age-related eye conditions. Potassium is important for good blood pressure control and is a key player in cell health. It’s easily lost once food is processed, so eating courgettes raw or lightly cooked can really support your health. If you’re interested in how to manage your blood pressure or health issues with food, we discuss this in much more detail in my online course.
If you are heading into a glut of courgettes – lucky you! There’s so much you can make with them. Here are a few ideas:
- Make summer soups. This courgette and cumin soup is particularly tasty
- Add them to pasta sauces, veggie chillis, stir fries, fajitas or risotto. This red rice risotto works well with courgettes.
- Stuff them! One of the recipes on my Eat Well Live Well course is a gorgeous aduki bean stuffed courgette boat (another good reason to take the course 😉 )
- It’s getting a bit retro now, but use them to make courgetti. Here’s a BBC Food article about what to do.
- If you squeeze out excess water, courgettes make tasty fritters and veggie cakes.
Make cake! Oh yes, courgettes provide moisture and nutrients to cake – it’s a great way to get courgette haters on board! Try this easy courgette loaf cake.
I’ll be experimenting with more recipes over the next few months by the looks of it, so no doubt you’ll see more ideas on the blog soon as we work our way through them. What are your favourite courgette recipes? I’d love to know.
As for our veg garden, it has a lot of room for development. I can see many more beds being built over the next couple of years as we learn more about growing our own food in a way that supports and sustains our local ecosystem. We’re not aiming for self-sufficiency, but being plant-based we certainly hope to grow more than we buy. Let’s see what happens!