The trees are bulging with tiny apples and pears ready to be picked and preserved by me. I've already started storing the gluts I have. Over ripe raspberries have been potted into jams and frozen into purees, I've added tablespoons of caster sugar to gooseberries ready for autumn crumbles and I've started drying out bunches of rosemary for late summer roast dinners. But for now I'm enjoy the early vegetables bursting to life. At the allotment this morning I picked three baby courgettes no longer than my middle finger, still with flowers in tact. Then on my way home I popped into the new local Deli on the side of the A39.
Large local salamis and coppas hang from nets from the ceiling, there are fresh eggs and piles of broccoli and cauliflowers. Beside the cream cakes as big as pillows is a stand of local cheeses. I'd already decided to make a warm salad with griddled courgettes but wanted a salty cheese to shave over the top. Not a goats or a blue but something plain and weekday.
Do you know why yarg is called yarg? Apparently because the people who sold it were called Gray. Yarg. Gray back to front.
Baby Courgette and Yarg Salad (Serves 1)
2 baby courgettes
1 big handful mixed leaves
2 nasturtium flowers
salt and pepper
a pinch of sugar
Remove the flowers from courgettes. Sliced them vertically so the are about the thickness of a polo mint. Spray them or brush them with a little oil and griddle for 3 minutes or so on each side.