Eating the Seasons
OK, so you’ve grown fabulous Purple Sprouting, your Parsnips are to die for, your Potatoes are, frankly, better than anything you’ve ever tasted before and your tomatoes are plumper, juicier and sweeter than the best tomatoes money can buy, but what do you do with them now? Of course, you can boil or steam that purple sprouting and use it as a veg, you can roast your parsnips, (with a little honey and wholegrain mustard?), you make the most perfect dauphinoise potatoes and you can add those tomatoes to a salad, but what else can you do?
Well, actually, quite a lot! Each month, we aimed to publish at least one seasonal recipe here that is something different that you might like to do with a vegetable that you’ve grown. The majority of the recipes here are suitable for vegetarians, (being largely comprised of vegetables), but the odd one may include fish or meat. We published at least one recipe per month for two years, although we did stop at that point as we were running out of ideas!
Here we go:
- April 2017 – Rhubarb and lemon baked cheesecake
- April 2017 – Spinach and Parmesan Cakes
- April 2017 – Peppered Mackerel and Orange Salad
- March 2017 – Jellied Rhubarb & Vanilla soup
- March 2017 – Purple Sprouting with Chilli and Lime Dressing
- March 2017 – French Onion Soup
- February 2017 – Warm artichoke, blood orange & feta salad
- February 2017 – Crab Apple Jelly
- February 2017 – Marmalade
- January 2017 – Gin and Tonic Granita
- January 2017 – Leek, Gruyere and Thyme pie
- January 2017 – Sautéed Brussels Sprouts With Bacon and Golden Raisins
- December 2016 – Spiced blackberry, pear and apple pavlova
- December 2016 – Parsnip Hash Browns
- December 2016 – Colcannon with poached egg and streaky bacon