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:
- August 2015 – Fresh Peaches Baked in Marsala with Mascarpone Cream
- August 2015 – Borshch Soup
- August 2015 – Stuffed aubergine with spinach, tomatoes, cheese and linguine
- July 2015 – Gooseberry and Elderflower Ice Cream
- July 2015 – Crostini with Ligurian broad-bean pesto
- July 2015 – Broad bean, butter bean, courgette, pea and feta salad
- June 2015 – Asparagus with Hollandaise Sauce
- June 2015 – Chilled Radish and Mint Soup
- June 2015 – Miso Fish with Spring Onions
- May 2015 – Glazed Radishes
- May 2015 – Jersey Royals with purple sprouting broccoli, quail’s eggs and anchovy cream
- May 2015 – Asparagus and Garden Pea Risotto
- April 2015 – Steak with Stilton and Watercress Sauce
- April 2015 – Glazed Roast Leg of Lamb with a Rhubarb Salsa
- April 2015 – Buttered Jersey Royals with Parsley, Mint and Chives