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striped Mini Zucchini
Descrição
HOW WE GROW IT
A heritage variety grown for flavour rather than uniformity — its pale green and cream stripes are a sign of slower, more considered growing. We give these room to develop in well-composted beds with no chemical inputs. They're picked at their peak: not too small to lack substance, not too large to lose flavour.
THE PRODUCT
Visually striking and genuinely delicious. The striped skin is thinner than standard varieties, and the flesh inside is paler, slightly drier, and nuttier in flavour. It holds its shape beautifully when cooked and works as well raw as it does on the grill. A vegetable that looks as good on the plate as it tastes.
ORDERING DETAILS
Unit: Sold by weight (approx. 500g, 2–3 courgettes depending on size)
Harvest: Cut fresh on delivery morning
A TIP FROM OUR KITCHEN
Slice thinly on a mandoline and dress raw with olive oil, lemon, and shaved pecorino — a simple summer salad that needs nothing else. Or halve lengthways, score the flesh, brush with oil, and griddle until charred. The stripes stay visible even after cooking.
A heritage variety grown for flavour rather than uniformity — its pale green and cream stripes are a sign of slower, more considered growing. We give these room to develop in well-composted beds with no chemical inputs. They're picked at their peak: not too small to lack substance, not too large to lose flavour.
THE PRODUCT
Visually striking and genuinely delicious. The striped skin is thinner than standard varieties, and the flesh inside is paler, slightly drier, and nuttier in flavour. It holds its shape beautifully when cooked and works as well raw as it does on the grill. A vegetable that looks as good on the plate as it tastes.
ORDERING DETAILS
Unit: Sold by weight (approx. 500g, 2–3 courgettes depending on size)
Harvest: Cut fresh on delivery morning
A TIP FROM OUR KITCHEN
Slice thinly on a mandoline and dress raw with olive oil, lemon, and shaved pecorino — a simple summer salad that needs nothing else. Or halve lengthways, score the flesh, brush with oil, and griddle until charred. The stripes stay visible even after cooking.
