Warm and wet. We might not like this so-called English ‘Summer’, but to the courgette plant, this is heaven. There’s a veritable pool party going on down in the patch. Their leaves are huge and lush. Their flowers are livid yellow and full of bees. And the fruit! The fruit is growing so fast you can almost see it. And so the annual glut of courgettes is in full swing.
Inevitably then, we are eating courgettes with every meal at the moment. Though I haven’t tried a courgette breakfast smoothie yet. One has limits…
Also bountiful (though not quite as effortless as the courgettes) are the Benevolent Farmer Brown’s lamb supplies. (BFB is the owner of the land on which I grow my veg.) His latest flock, which until recently has watched me quizzically whilst I weed is now ‘processed’ (I believe this is euphemism favoured by delicate butchers) and ready for eating. There’s a certain solemnity to this departure on the farm and more than a little soul-searching when I come to cook with his lamb. But it was reared with love, killed humanely and I reckon that if I can eat it with respect and care then I’ve done right by the flock. Besides, it’s a good thing to come face to face with the moral complexities of meat eating sometimes. It stops us getting complacent.
So, for supper we shall celebrate the bounty of the farm: the gorgeous lambs which grew side by side with the abundant courgettes.
(Incidentally, if you’d like to sample Turley Farm Lleyn Lambs then BFB is selling boxed half carcass – approximately 10 Kilos – for £80. Ready for collection from the farm – OX29 – end of August. Just call Ben on 07881 820415.)