From garden to kitchen

Although it has been a difficult growing season so far, we are starting to harvest a few crops now.

The new chickens are producing eggs already: Aliss lays a small egg nearly every day and these are getting progressively bigger, and Perdy is laying erratically, including one very long thin double yolker and two very small eggs on one day! Esme continues to lay almost every day and Lorna is doing her usual four days on ten days off approach to egg-laying.

The Harvest

Yesterday was, however, a triumph. Apart from a little chorizo, olive oil and black pepper, all of our dinner came out of the garden. No, I lie, two cloves of garlic came from the organic farm down the road. At the end of the afternoon we harvested a few potatoes from the bags in the ‘waste of space‘ area, I collected a variety of salad leaves from my polyculture plot (lettuce, Oriental greens, rocket), some red-veined sorrel (a perennial), rosemary and a ripe Hungarian wax pepper from the greenhouse. Added to the eggs from the past few day, this looked like the ingredients for a whole meal.

And so it was – chorizo omelette with rosemary and garlic potatoes and a green(ish) salad spiced up with a sliced Hungarian wax pepper. A roaring success and on a sunny day too.

Of course, it’s raining again now, but at least the raised beds are helping to avoid waterlogging.

The end-product

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3 Comments

  1. Take it from me – it was even yummier in real life than the pictures suggest!

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  2. Well done! That looks absolutely delicious, I bet it tasted very satisfying too.

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    • No matter what, food always seems to taste better straight out of the garden… even if it’s just a few leaves or some herbs. Almost a whole meal from just a few metres away feels like a real achievement.

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