After yesterdays garlic harvest, today I collected kale, peas and some beetroot, plus the last of the broad beans.

Thanks to Kevin’s trusty bike trolley, it’s no problem getting the food home from the lottie.


And here is today’s harvest, plus some ex-courgettes I picked the other day too.

The kale will be blanched and frozen. There is plenty more growing and with so much food coming in at the moment we cannot eat everything straight away, so storing some for winter.

The purple podded peas (bottom right), look pretty, but are better for soups than eating fresh from the pod. However, the green Robinson, from the Heritage Seed Library (HSL), taste great just picked and will get eaten quickly. I’ve left quite a few on the plants as I’m saving some for me, and to send some back to HSL.

As for the marrows, these are going to become cakes, such as Lavender cup cakes and Coconut cake, thanks to my wonderful vegetable-based (and largely gluten free) cake cook book, Red Velvet & Chocolate Heartache. Yum.

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