The first of our courgettes/zucchini were ready to pick, and serendipitously a recipe for Zucchini with feta, walnuts, and sage, from Emma Boyd of The Spinoff turned up in my Facebook feed.
Stephen liked the look of it and offered to make it for lunch. We have walnuts, and sage growing in the garden, so the only extra required was feta, which we had in the frig. If only we had a goat we might have had homegrown feta too.
My chef produced this courgette dish
which I found to be quite delish
Ruth's Reflections 
I totally forgot the planet had a south side when I read your first line. I was like, what? 🤣
It’s nice to know you get to enjoy the spring and summer while we’re bundled up here in winter. ❤️
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Yes, lovely warm sunny days here.
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I drive out to Hororata twice a week at the moment & one of the farms has a stall roadside where they are selling their excess crop of courgettes five for a dollar (or 20c each). We have been enjoying them in a variety of ways, so will have to give this recipe a try. It sounds delicious.
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Bon appetit!
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