The vegetable garden provides seasonal food all year round. Home grown food has a vital vibrancy that is missing from shop bought veg. For example, when bringing in carrots, after washing and peeling them, they are crisp and vividly orange. Our common remark is that “they don’t know they’ve been picked yet”.
Such freshness means not only superior flavour but much higher levels of vitamins, minerals and enzymes too.
Here is one of our home grown vegetable dishes – a kind of enhanced cauliflower cheese, with leek, celery and red broad beans. The lightly steamed vegetables were baked with plenty of grated sheep’s wensleydale cheese.
Vegetables I HAVE growN
- Asparagus
- Cabbage
- Cauliflower
- Beans, French
- Beans, Runner
- Beans, Broad
- Pea, Mangetout
- Fennel bulb
- Courgette
- Lettuce
- Salad leaves (Mesclan)
- Wild rocket
- Potatoes
- Celeriac
- Carrot
- Beetroot
- Radish
- Leek
- Parsnip
- Calabrese
- Brocolli, sprouting
- Celery
- Squash, summer
- Squash, winter
- Chard, Rainbow
- Spinach
Gallery of veg
Full size green peppers late March Mar 2013: Red cabbage Apr 2012: orange beetroot and sprouts
