Spring harvest

This evening we ate from the garden; spinach, parsley, purple sprouting broccoli in a Japanese-style stir fry with noodles, followed by the sweetest juiciest strawberries.


The strawberries have been growing in the poly tunnel since January. Thankfully this under-cover cultivation has not resulted in those tasteless red fruit so often sold as strawberries. We have also had some really good rhubarb – its a good year for it.

There’s much to look forward to later in the year: broad beans, peas, potatoes, squash, cucumbers, melons, logan/black/blue/goose and raspberries, red and white currants, beans, kale, beetroot, chard, garlic, leeks, sweetcorn, tomatoes, aubergines, lettuce, kohlrabi, celeriac, courgettes, broccoli and brussels sprouts. Herb-wise there’s sage, rosemary, thyme, dill, coriander and basil. Fruit-wise there should be cherries, apples, pears, medlars, plums, damsons, figs and quince.

I’ll post more about these as they arrive. It’s very grounding to eat with the seasons; we are so grateful for this bounty of edibles.