The gardens are bursting with everything from Arugula to Zucchini these days; it’s hard to keep up with the harvest. I pulled a whole wheelbarrow full of cauliflower and broccoli yesterday, now I have to think of creative ways to preserve them. I have an old recipe from my grandma for Picalilli which uses cauliflower and 15 onions - there’s a note on the side that says “if this seems too much do half amounts” !
We feasted on Bok Choi back in June. It was the first of the veggies to mature and the best I’ve ever grown. Just a quick sear on the hot grill, then a splash of water for steam to finish - very simple, very delicious. I was hoping for a second crop but I think my timing was off and too many bolted to seed - now I’m making kimchi with savoy cabbage instead.
Afternoon tea here at the Inn has been a great opportunity to pass along some of the garden produce. Sugar snap peas look good in a glass tumbler and kale chips are always a tasty surprise, edible flowers cheer up a plate of scones and now it’s turned a little chilly I’ve been making fresh mint tea instead of summery rhubarb fizz. Maybe some green smoothies for adventurous breakfast guests!
So it’s back to the kitchen for me and the broccoli, I’ll save a few for the freezer so we can remember summer days in the deep of winter, then I’ll dig out a few jars for grandma’s mustard pickle recipe and more kimchi.
