1st Parsnips of the Season

First parnsips of the season - and what crackers they are! It took at least five minutes to excavate one, it's tap root was sooooo long. I actually had to dig down around it in order to get enough hold on it to pull it up. Brilliant! Can't wait to cook them up for Sunday dinner guests tomorrow: Split in half lengthways, roast in the oven with salt, pepper, olive oil, garlic and rosemary! Maybe a drizzle of honey towards the end. Delicious.

Roots, Shoots and Leaves

Everything seems to be nearly ready to eat in the vegetable garden now, so I'm going ahead and beginning to harvest the lot! It's happy and sad at the same time; I'm happy the crops have worked and are edible (!) but sad that I have to crop or pull them from the ground!

I have a selection of herbs ready to go, and I use these in nearly every meal I make! The cabbages don't seem to have a heart, ahhhh, but I'm using the outer leaves as spring greens. The asparagus seems to be arriving in dribs and drabs but I don't yet have enough for two for starters.

The radish are great; easy to grow, quick and big! They pull up well and are delicious dipped in a little salt or tossed into a salad.

I've recently used a range of herbs and spring greens in a Herby Pork with Bean Puree on a bed of cabbage. If the onions and garlic had been ready too, nearly everything would have come from the garden! Hurrah!