Starting a new job where I’ll be in the office every day means I need to get back to the bread making and preparing all my food advance.
Here’s one of my faves: olive focaccia.
This will keep me going for most of the week. Especially along with my veggie ragout (with a courgette from the garden).
Earlier in the week or looked like the courgette yield might be dropping back a bit.
But after a few days of not checking the harder to reach corners of the patch, we’re back up to Ms production.
About 4.5Kg worth this time and definitely way more than we can keep up with.
I have actually eaten these things fur breakfast, lunch and dinner and still barely make any impact.
Now, I do like growing courgettes but normally the plants are struggling a bit, the first lot of fruit go mouldy before properly developed.
But not this year.
Just seven plants in total and although they got off to shaky start with an early frost they have gone from strength to strength.
It’s getting a bit tricky to move in between the plants to check on what’s ready to pick.
I’m not sure we’ve really done anything different this year except allowed a bit more space between each plant but they look like they’ll be delivering the goods for a while to come.