Property News · August 28, 2022

A late blast of summer on the allotment


The plot thickens with delicious rewards of peas and beans to follow in the kitchenSummer suppers with fresh peas and beans. Skinny green beans, flat Gold of Bacau, topped and tailed, quickly dropped into burbling water. With or without peas that have been eaten at the table straight from the pod like superior sweets.Courgettes so fresh they too can be enjoyed barely cooked – though also delicious baked with tomatoes as a side dish for dinner. These join the chard we cannot make much of a dent in. Beautiful plants of savoyed red-ribbed leaf, classic thick white-stemmed Swiss, colouring-crayon rainbow chard, all with leaves of an astonishing brilliant green. Currently, these are mostly eaten quickly steamed, perhaps lightly dressed with good extra virgin olive oil, maybe a squeeze of lemon. Continue reading…

Source : theguardian.com
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