The Localised Food Project that JB mentioned has quite a few examples of back yard gardens (see localisingfood.com).
You don't need a lot of space, especially if you make use of boundary fences for trees and vines.
Putting in a highly productive garden and orchard is simpler than most people think, and more satisfying.
Now, when is a courgette a zucchini?
It's a trick question; the French and English say courgette, Italians and North Americans say zucchini, for what is really a baby marrow that is a member of the pumpkin family. Courgettes, zucchini and marrow are fruit from the same plant, just picked at different stages in their life cycle.
M (Northland): "We put two courgette plants in just after Christmas, and have been harvesting the yellow one as courgettes and now the green one as marrows. I serve the marrow as a soup.
If you pick your marrow when the skin is still soft, you don't need to peel it.
Scoop out the seeds and chop the flesh, then place in a large saucepan with a tablespoon of butter and sauté - but don't brown.
Add enough water to cover the marrow and simmer until it is soft. Cool a little then blend and return to the saucepan.
"You will need to add plenty of salt to taste, and you can add some more water at this stage to get the consistency you want.
"Serve sprinkled with parsley and grated cheese, and crusty fresh bread. It can also be served cold with a sprinkle of parsley and a dollop of plain yoghurt."
Marrows must be one of the simplest vegetables to grow. Like cucumbers and melons, it is a summer vegetable that does well in warm soil with lots of organic matter and re-feeding when they start flowering.
They need liberal amounts of water when the fruit begins to swell.
Harvest when they reach the desired size.
It is amazing how quickly little courgettes become big marrows, so don't let them out of your sight.
