August struck us with a merciless overdose of courgettes.... photo

Marisa Livet | all galleries >> All My Galleries >> Times of the year >> Summer Lethargy > August struck us with a merciless overdose of courgettes....

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24-AUG-2011	Marisa

August struck us with a merciless overdose of courgettes....

Gland - Vaud (Switzerland)

I'll have to invent new recipes...

All the photos of this series, which should be considered a homogenous work, compose a visual description of my very personal idea of summer. Each photo is posted on the same day it’s taken, they have all square format.
You might see also the others, if you have time.

Canon EOS Rebel T2i
1/125s f/5.6 at 85.0mm iso160 hide exif

Full EXIF Info
Date/Time	24-Aug-2011 08:32:42
Make	Canon
Model	Canon EOS 550D
Flash Used	No
Focal Length	85 mm
Exposure Time	1/125 sec
Aperture	f/5.6
ISO Equivalent	160
Exposure Bias
White Balance
Metering Mode	matrix (5)
JPEG Quality
Exposure Program	shutter priority (2)
Focus Distance

other sizes: small medium original auto

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Michal Leszczynski		25-Aug-2011 12:56
Very nice colors and details. V.

borisalex		25-Aug-2011 06:44
..I need to add that the creme double needs to be added slowly while the blender is running!! The mousse needs to be smooth, but not too soft, adjust the amount of creme, eventually you might need a little bit more, it reaaly depends on the quality of the fish, if fresh! Never use frozen fish!!

borisalex		25-Aug-2011 06:38
I love zucchinis and the blossom you can stuff with salmon trout mousse to be backed in the oven! Recipe for the mousse: 300 gr. raw salmon trout filets, 2-3 large eggwhites, 250 ml creme double, Salt and white pepper, a dash of nutmeg, a dash of cayenne pepper! You can add some fresh dill too! Method: in a blender mix the cut up fishfilets with a 1/2 teaspoon salt first, just for less then a minute, the fish needs to be very cold, add the eggwhites slowly, one after theother to the running blender. The farce needs to bind up! Add the creme double to finish the mousse. Season with the spices and, strain to a sieve and add the coarsley chopped dill. To stuff, use a pastry bag and fill the zucchini blossoms. Put in a oven proof dish with some water or if available fishstock and back by 220 C. in the oven for 15 to 20 minutes! They will pop off nicely, like a soufflé! Enjoy with some chilled dry Riesling wine or even Fendant! Cheers Boris

Guest		25-Aug-2011 05:46
Beautiful colors and details.

Guest		25-Aug-2011 04:56
My fav. earth's candy! Excellent composition! ~V

Barbara Read and Fred Schaad		25-Aug-2011 02:36
Love the colour and clarity. V

Walter Otto Koenig		25-Aug-2011 02:18
Beautiful colors and clarity, there are so many ways too cook these.

Susan Rovira		25-Aug-2011 01:39
The flowers are delicious lightly battered and fried.

Hank Vander Velde		25-Aug-2011 00:46
Beautifully and uniquely composed image Marisa.

Earl Misanchuk		24-Aug-2011 22:37
Seems to me that an excess like that is common to many gardeners. I love eating them when they're that size, but once they get 18" (45 cm) long -- and there's always one that is so well hidden it grows to that length before you discover it! -- I think they're only useful for target practice :-)

Carol E Sandgren		24-Aug-2011 21:58
Well I love those! They are great even in just a salad and even the blossoms are edible. Your bumper crop looks beautiful, such a reward for your gardening work. Great color! Happy Gardening

Graeme		24-Aug-2011 21:17
I dont like them myself but this is a lovely shot of them Marisa.V

Martin Lamoon		24-Aug-2011 20:17
Not my favourite, but great lightly fried! Wonderful leaf colours.