I prefer raspberry and apple crumble to the traditional apple and blackberry, which is just as well since the berries are slow to ripen in the hedgerows this year.  Courgettes are perfect for ratatouille and also make a creamy soup when cooked with garlic, onions and potatoes. There were over three pounds of cucumbers left after we had given a boxful to our visitors today, so they were made into pickle this morning.  Still to come are the Tom Thumb pumpkins, a second crop of artichokes and plenty of roots, celery, celeriac and leeks.  Will the physalis ripen? And can I be bothered to make salsa sauce, which everyone claimed to love last year but failed to eat in any great quantities and which I don’t really like?  Once the runner beans become too big for delicate dining (!) I will chop them up and make chutney and look forward to green tomatoes to cook and preserve.