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Barbecue at the allotment

We’ve eaten quite a few dinners at the allotment over the past week, much like our anniversary meal they’ve been utterly blissful.

Before we left I made a quinoa salad with cucumber, radish and dill, which was then finished off at the allotment with grilled fennel – I’d seen the recipe here and it was delicious, very refreshing which is just what you need in this weather.

Quinoa, cucumber, radish and fennel salad

Mr Rigg grilled some sausages and chicken, and we ate simply but well.

Allotment barbecue

We drank sparkling elderflower from enamel mugs…

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Last week we had incredible fish and chips from a place in Didsbury called Frankie’s Fish Bar, but it left me feeling guilty that all I’d eaten for dinner was deep-fried fish and potatoes. 

So I was determined the following night to fill us full of vegetables, and this is what I came up with…

All the vegetables were English, although not grown by me.  There were new potatoes, boiled and tossed in lots of salty butter and black better.  Pink and white radishes sliced in half, asparagus spears and baby carrots blanched and sliced.

Broad beans and fresh peas shelled and briefly cooked in simmering water.  Lots of seasonal salad leaves, crispy bacon shards, and those gorgeous nasturtium flowers (bought from Waitrose, so delighted they’re selling edible flowers).

Not a lot of complicated stuff, just a lot of shelling broad beans and slicing.  But really delicious – I want to eat more of this sort of food over the summer.

This is what my vegetable patch is looking like at the moment.  All a bit overgrown and jungle-like. 

Last week Mr Rigg and I cleared out some of the raised beds – a row of flowering radish, pea plants that had finished podding, some gangly borage plants growing from the pathways, and lettuce that was beginning to go to seed. 

You can see in the back corner my raspberry bushes…from the photo they look like a huge sagging mess.  Well they are, but they are laden with huge juicy raspberries so I’m not complaing too much – not even about their suckers that are coming up everywhere!

I also had to show off a couple of pictures of my ‘loganberry arch’.  Mr Rigg’s parents have a gorgeous loganberry plant growing over a pergola – so I copied them, just on a smaller scale.  Loganberries are a cross between a raspberry and a blackberry and grow very vigorously. 

Mine is growing up over the arch from our garden into the vegetable patch.  I’m also growing a purple clematis up the otherside – you can see the first flower in the picture below – so exciting!

Here’s the follow up to yesterday’s post – our really local dinner.  Our local ingredients can be substituted with local produce from where you live or from your garden or allotment.

Grilled sausages, buttered new potatoes and a homegrown salad

Feeds 2

7 Locally reared sausages (3 for girls, 4 for boys)
A bag of earth covered Cheshire new potatoes
A bowl full of homegrown salad leaves
Homegrown Rainbow radishes (or normal!)
Local peas from about 20 pods
A giant spring onion (from Unicorn)
A bunch of parsley from the garden
Goat’s butter
Extra virgin olive oil
A dash a white wine vinegar
Sea salt and black pepper

Firstly, finely slice the spring onion and add to a large bowl.  Sprinkle with a dash of white wine vinegar and salt and leave to ‘pickle’ whilst you get everything else ready.

Preheat the grill.  Grill the sausages, turning regularly, until cooked through and a sticky brown colour.

Put a pan of salted water onto boil.  Scrub the new potatoes and boil until cooked.  Drain, add a generous knob of butter to the hot pan, let it melt then slosh the potatoes around until well coated.  Season with salt.

To the spring onion, add finely sliced parsley.  Clean and top and tail the radishes, then slice and add to the onion and parsley.  Pop the peas from their pods and add to the bowl.

When the potatoes and sausages are ready, add the salad leaves to the onion, radishes and peas and toss all the ingredients together with a glug of extra virgin olive oil.

Eat!

I took these photos about a week ago but haven’t got around to posting them yet.  Up until this year, the only type of radishes I’ve grown (and my favourite) are French Breakfast – those gorgeous elongated pink bulbs which fade to white around their middle.

This year, I was tempted by a packet of Rainbow radishes and here’s the first harvest.  So far we have pulled up pink ones, red ones, purple ones, yellow ones and white ones.  They are all very fiery – especially the yellow and white kind.  However, they are so pretty I can’t complain.

We have nearly finished with the first lot I planted, and the next lot are nearly mature.  Other than herbs and the odd baby leaf, these are the first harvest from our garden.

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I must admit that although I did have time to post last night after the stinky boyfriend went to bed, I instead curled up on the sofa with a very cuddly bunny to watch recorded episodes of the Great British Menu.  Borage was unusually friendly last night, and even relaxed enough to rest his chin on my arm – he even had a little snooze and did lot of eye fluttering and paw twitching…I can only guess he was running through lush green meadows in his dreams.  Funny bunny.

Borage watching tv

Borage watching tv

It was only two weeks ago when I posted my April garden update and yet the garden has changed so much since then – the photos were in fact taken at the beginning of the month, but still the changes are notable.  The incredibly warm sunny weather we have experienced recently has probably has something to do with the growth spurt.  I realise my last garden update was pretty dull, so I have taken lots of photos this time – I do enjoy documenting the changes that the garden goes through as things sprout, grow, fruit and eventually die back.

Those delicate little lettuce seedlings that I bought and carefully protected under improvised cloches are doing really well, with gorgeous glossy leaves.  You might notice I’ve suffered two losses of the green batavia (one rotted early on, and the other snapped off, but left a couple of tiny leaves which seems to be recovering well if a little behind the others):

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It is becoming very difficult to resist picking these luscious frilly leaves:

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The first set of radishes are starting to plump up nicely into small rubies:

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These are small cos lettuces that I have sown from seed:

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And beautiful burgundy coloured red oakleaf lettuce:

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This is one of my raised beds.  I have planted to rows of peas, and in between them rows of different salads – some baby leaf, some whole lettuces. 

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The peas are doing so well and I can’t wait to shell my first pod and pop the first pea into my mouth:

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I adore the way they curl their tendrils around the pea sticks and twine.  You can almost watch them stretching out their delicate tendrils, and wrapping their fingers around whatever they can find.

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I have sown two types of spring onion – ‘Guardsman’ for salads and ‘Paris Silverskin’ for pickling.  Both rows are looking healthy:

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The tiny carrot’s have unfurled their frothy green foliage :

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The rows of oriental saladini and baby leaf salad are starting to form their individual leaves – some round, some spiky, some lush green, others deep purple:

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Enough of salads and onto fruit.  My strawberry and raspberry ‘jungle’ has transformed from just a month ago:

strawberrybed

The wild strawberries are flowering and the raspberry’s have sent up lots of new suckers:  

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I will certainly be netting my blackcurrant bush this summer – last year the birds got most of the fruits:

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In the ‘greenhouse’ the seeds that I have sown are coming along.  There are sweetcorn seedlings:

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Uchi Kuri squash:

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Jack-Be-Little pumpkins:

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And my first cucmber seedling has sprouted:

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I will leave you with this lovely shot of Mr Blackbird sitting on ‘his’ spot as he does every evening as the sun sinks, singing his beautiful tune to us.

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Eat the Earth

I love food, especially locally grown and seasonal food. This is my place to share my food finds and the food I like to eat.

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All pictures are my own unless stated. I would kindly ask that you don't use them elsewhere unless you ask permission first. Many thanks x

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