It is finally year 3 of growing our asparagus so we have harvested our first batch. Yummy. It is also the season for broccoli and this year we have had a really nice batch.
Mangetout are in season and we have a nice little crop to munch through.
Its year two of our asparagus and they already look good enough to pick. Grown from seed they require three years to mature, so this time next year they will be on our plate!
This year we decided to give Rooster potatoes a go. Here is the rewards from a one of our plants.
Raspberries & Nectarines
The weather hasn’t been great for vegetables or fruit this year, but we still got some! It was the first year we had grown Nectarines and although quite small they tasted great!
Not only do we have a lot of gooseberries but strawberries are ripening in their hundreds. I made a strawberry sponge cake with some of them.
We have lots of gooseberries this year. Google tells me that you need to pick half of the berries early for pies & jams and then leave the remainder to fatten up and ripen fully. So we picked half of the crop and made mini gooseberry crumbles.
As the summer approaches… well lack of it really, some of our early crops are ready to harvest. Spinach is one of them, and here is what we made with it.
Despite the strange summer weather we have had this year. We have managed to grow lots and lots of chillies. We plan to freeze some and dry some for adding to spicy dishes throughout the year.
I have to say our pumpkins were a little disappointing this year. After a head start under cloches they seemed to stop growing quite early on in the season. I am not sure if the mild summer is the cause but we had dead plants and ripe pumpkins ready to pick at the end of August. Our butternut squashes and summer squashes on the other hand have performed quite well.
A quick vegetable curry to use up some of the veggies from the garden.
We decided to try our hand at pickling a few different types of onions. Like our garlic they looked like a few of them were starting to get a little mouldy so we pulled them up early to save what we could and binned the rest.
Here are the results
My favourite is definitely the balsamic onions. The others are ok but maybe a little acidic. Next time I think we will add a little sugar 🙂
Our latest pickings include Broccoli and Cucumbers…
We are struggling to get our broccoli to have large heads though. There must be some trick to it! But it tastes great all the same 🙂
At the weekend I got busy baking a loaf of courgette and mushroom bread. It was very tasty! I recommend it to anyone with a glut of courgettes. I only needed to add half of the amount of recommended water and needed quite a bit more flour whilst kneading. So you might wish to bear that in mind.
Recipe can be found here:
I adapted the this recipe because I didn’t have most of the ingredients but it turned out really well all the same.
I swapped out the flat breads for mini naans, the mozzarella for Philadelphia and the mint leaves were replaced by mint sauce.
We got a little eager and harvested our garlics too early because we had a couple showing signs of mould. Luckily only a few were affected so the survivors were hung up in the shed to dry out for a couple of weeks. Once they were all dry I plaited them together and here is the final product. Hopefully these will store well for the next few months.
I followed this recipe minus the broccoli to use up some of my recently picked courgettes, potatoes and beans.
Its the time of year when all the hard work starts to pay off. Below is our latest harvest.
There are plenty of broad beans to pick at the moment, so this time we tried a new recipe. Broad beans and mushrooms on toast.