let the glut times roll

July 9, 2011 at 11:14 am 10 comments

We’ve been picking courgettes and broad beans for weeks.  More produce than two people can handle so we’ve had plenty to give away.  G’s been cooking a nice combo of broad beans, courgette slices and shredded kale (all allotment grown) sauteed with garlic and olive oil.  He likes it so much it’s usually vanished before I can even think ‘camera’.

When I tire of eating broad beans as a vegetable portion with dinner I sometimes make a broad bean dip for lunch.  It’s loosely based on the River Cottage Broad Bean hummus recipe where you whizz up gently boiled shelled broad beans with a little garlic, salt and lemon juice.

I put the beans in whole for my dip as I quite like it with more texture and then make it smoother  and creamier by mixing in a generous spoonful of Philadelphia soft cheese.  It may not be as fresh and vibrant a green but what it lacks in colour is certainly made up for in taste.  You could try pepping it up with some freshly chopped herbs – mint works particularly well.

Entry filed under: allotment tales, in the kitchen.

bring me sunshine wordless wednesday

10 Comments Add your own

  • 1. Choclette  |  July 9, 2011 at 12:19 pm

    Oh well done you. Your dip sounds delicious. Very envious. Our broad bean pods are about a cm long so far and our courgettes are only just forming. Hey ho, we blame the drought in April and May 😉

    Reply
  • 2. Jacqueline  |  July 9, 2011 at 2:00 pm

    Sounds like a great idea for a dip. I don’t make the most of broad beans.

    Reply
  • 3. anenthusiast  |  July 9, 2011 at 8:45 pm

    Garlic! Olive oil! Surely two of the best words in the English language?

    Reply
  • 4. peggy  |  July 10, 2011 at 5:19 pm

    We have loads of broad beans but our courgettes are just peeping out, i need some BB recipes as they can be over powering as a veg too many days

    Reply
  • 5. Tom Hayward  |  July 10, 2011 at 8:31 pm

    Your broadbeans look a lot like our lima beans here in Alabama.
    Enjoy your blogs. God bless.

    Reply
  • 6. greg becker  |  July 11, 2011 at 10:26 am

    If only the glut effect could just keep on going, personally I’m still waiting for it to arrive at all. Like the broad bean spread and nan bread photo.

    Reply
  • 7. Nip it in the bud  |  July 11, 2011 at 5:48 pm

    Choc – when did you sow yours? ours were November sowings that miraculously survived all the snow so perhaps that’s why our harvest came in earlier.

    Jaq – I still favour the childhood way of eating them ie. seeing just how many you can cram onto a fork before stuffing them in your mouth (8 allotment beans was the optimum number this year :o)

    anenthusiast – store cupboard staples to pep up almost any dish

    peggy – with just about every veg we grow I eventually get to the ”too much of a good thing” saturation point. Perhaps a broad bean pilaf for when your courgettes have caught up?

    Tom – I love how veggies have different names the world over. I bet you cook up some tasty lima bean salads to go with your bbq.

    Greg – your time will come and then you’ll be giving away courgettes too (or will it be pumpkins?)

    Reply
  • 8. Julie  |  July 12, 2011 at 12:49 pm

    Your broadies look great! I harvested the last of ours on Saturday and cleared the plants to make way for planting out the leeks. We have 5 bags of broad beans in the freezer so plenty of risottos to come.

    Reply
  • 10. Janet/Plantaliscious  |  July 15, 2011 at 8:00 am

    Yum, like the sound of your take on broad bean hummus. My ambition for next year is to grow enough to do things like that with them, this year they have all been devoured lightly steamed with beans, peas etc. I am just starting to pick courgettes, and already regretting planting out all my spares as well as the two I know is enough. I’m hoping that by picking them really small it will all be OK, but I foresee courgette chutney in my future…

    Reply

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