From plot to plate

This time of year is known traditionally as the ‘hungry gap’, when the winter vegetables have finished and the summer ones have yet to make an appearance. Which is why I’m deriving huge (and perhaps unwarranted) amounts of pleasure from the fact that yesterday, for the first time this year, we were able to tuck in to some of our produce from the garden.

Baby Leaf Salad

The first of this year's salad crop

I mustn’t get carried away here, because it wasn’t a whole meal or anything. But it’s a start. And having spend the last couple of months preparing the soil, planting seeds and caring for the growing plants, it’s nice to get a return on my investment. Especially because I know that from now until the depths of winter, my hard (but incredibly enjoyable work) will result in fresh, healthy food for our plates.

Pea Tips

Pea tips

First up was a delicious home-grown mixed salad to go with our main course, bringing together the baby salad leaves that I have grown in the greenhouse, together with some tender pea tips and a couple of leaves of succulent wild garlic. It was just a small selection of leaves with a bit of olive oil and some balsamic vinegar, but the perfect start to the year’s harvest.

In case this doesn’t seem as impressive to you as it did to me, let me move on to dessert, for which we rustled up my all-time favourite: rhubarb crumble and custard. We have a big rhubarb plant at the bottom of the garden that is getting more rampant each year, and this season’s stems had finally got large and numerous enough that we thought we’d harvest some. And, boy, were they delicious.

Before…

Rhubarb

…and after!

Rhubarb Crumble

Definitely a most excellent start to the year. And with a whole host of other fruits and vegetables either growing away or waiting to be sown, there’s much more to come.

Photo of the week

Delicious salad with nasturtium flowers

Mmmmm.... delicious!

As part of my drive to eat more healthily, I’ve been trying to make the most of the things I grow in the garden. Here’s a salad I made from salad leaves and nasturtium flowers, dressed simply with olive oil, balsamic vinegar and a little freshly ground black pepper. Just as quick to make as cheese on toast – and much more healthy.