Project Food Blog

Garden glut supper

It's a constant source of amusement to my (country-dwelling) parents that I (city dweller with a postage stamp-sized garden that's decimated by two children and two cats. And unbelievably, as I write this post, I have had to pause to shoo away a large fox making his way through the garden…) spend so much money on my weekly Abel and Cole veg box delivery. And an even greater source of amusement when they get to see contents of said box. "More courgettes! Beetroot! And a tiny bunch of runner beans," they exclaim. "We've had gardens GROANING with these things for weeks, and you're paying HOW MUCH for them?"

Hard as it can be to hear this sometimes, it's such a great source of pleasure to be able to eat with the seasons, support local growers and avoid the supermarket, that I'm willing to pay whatever it takes to get my box scheme.

But having said that, the weeks when I get to see my parents and receive their version of the veg box are always good weeks on the culinary front.

Last visit's offering of plum tomatoes, a dear little pale yellow squash and an abundance of flat leaf parsley resulted in this vibrant, dry curry, perfect served with pearl barley and some fiery red chillies.

Summer Squash Curry

1 tbsp sesame oil
1 tbsp vegetable oil
1 1/2 tsp each mustard seeds and coriander seeds
1 tsp cumin powder
1 red onion, peeled and chopped
1 medium yellow squash, peeled and chopped
6 plum tomatoes, chopped
1 tsp turmeric
Juice of 1 fresh lime
Salt and pepper
Chopped flat leaf parsley to garnish

1. Heat the two oils to medium heat in a large, heavy-based pan and add the mustard and coriander seeds. Stir until they start popping. Add the onion and squash and stir in the cumin powder. Keep stirring for 3-4 minutes, then add the chopped tomatoes.
2. Stir occasionally for a further 5-6 minutes, adding a touch of water if the mixture becomes too dry.
3. Stir in the turmeric and the lime juice. Season to taste.
4. Continue to cook for another 2-3 minutes until the squash is tender enough to eat.
5. Stir in the parsley, and chopped fresh chilli to taste if desired.
6. Great with pearl barley, or you could try flat breads, quinoa or rice.


  1. Just tried this out with a mixture of local rapeseed oil and vegetable oil... and a squash from neighbour's garden that I swapped some eggs for! Gorgeous with a side of Runner Bean Chutney, I will send you some! All hail Roger's veg patch! x

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