Sunday, 28 August 2016

A busy bank holiday weekend with vegetables going to both House and Pub.

Barba di Frate (Monk's Beard), a terrestrial Samphiresque Italian greens, tastes quite salty and we'll definitely grow a lot more next year, very nice. Latin Salsola soda.
Carrots 'Jaune du Doubs'
A fine 7lb 'Crown Prince' Winter Squash between Sprout Tops & various Summer Squash with their flowers. Francesco's favourite Squash, with bright orange flesh that quickly cooks to a soft, creamy and sweet ingredient for Ravioli fillings or a base for a hearty Risotto. For me I like it roasted in large slices in olive oil with garlic, sea salt, pepper & finished with a knob of butter!

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