With the benefit of experience, we only have two courgette plants, but are still struggling to keep pace with production. So far we've had courgette "tagliatelle" with lemon juice, toasted pine nuts and parmesan, stuffed marrow (twice, but delicious both times) and industrial quantities of ratatouille with pinto beans, incorporating aubergines and green peppers from the greenhouse and basil, oregano and french tarragon from the garden, and given some to reluctant but polite neighbours. Today I've had to adopt the default recipe of Madhur Jaffrey's courgette meatballs, one batch to be eaten tomorrow, two to go in the freezer if I can find room. I'm not complaining - last year we resorted to putting some out front of the house free to a good home.
Outdoor tomatoes (Hundreds and Thousands variety) are doing well, but I was slightly bemused when trusses which seemed to be ripening well made no apparent progress. Mystery solved - our resident Blackbird must have misread cherry tomatoes as cherries and was scoffing them as they turned red - caught the robber in the act! He seems to have tired of the flavour, so now we have a chance. In the greenhouse, as well as one H&T tomato, we have two Brandywine tomato plants; one is producing superbly but on the other, every fruit has "bottom rot". No difference in how they've been watered, so there's another mystery.
