We grow courgettes each year and sell both the flowers and courgettes to restaurants and in our farm shop. The season runs from June to September but depending on the weather they could go on a little longer. It’s traditional to eat male courgette flowers as they don’t produce a courgette, just a flower and grow on a stem. These are delicious stuffed with cheese or fried!

Courgettes are great for all types of recipes – including our courgette cream tagliatelle below. The courgettes are roasted first to ensure we extract every ounce of flavour before adding them to the creamy sauce. We like to serve it with lots of parmesan and some pan fried seasonal broad beans on the side for a wonderful texture clash! Find all the ingredients in the farm shop and use our recipe card below to give it a go.

Courgettes

Courgette recipes from award winning Delicious Magazine 

Courgette recipes from award winning Olive Magazine