This little crate of loveliness is from my sister's allotment. We've had various 'deliveries' over the last few weeks, including : onions, both red & white, shallots, potatoes, runner beans, french beans, beetroots, a few carrots, broccoli and LOTS of courgettes. Oh and of course not forgetting the wonderful raspberries which I made in to raspberry ripple ice cream. Her produce is quite simply amazing and we are very lucky.
Together with our own 25 tomato plants cropping like an Essex chav shells out babies, we have been blessed. It has been a little challenging shall I say in using all of our bounty and creating something new and exciting. But knowing how hard my sister has worked on her allotment to produce this wonderful veg, we have endeavoured not to waste a single bean. I would be lying though, if I didn't tell you that there was a faint whimper from the other side of the dining table, when I brought in the 'Sunday roast courgette'. I jest, there's been plenty of carnivorous accompaniments. Mike is more likely to eat a vegetarian than become one.
With regard to our tomatoes, I know that 25 tomato plants sounds a lot, it is a lot but as they crop, those we can't eat while they're still fresh, I just roast, then use a wonderful contraption called a mouli, which sieves all the skins and pips out. It's then reduced down until it's a bit thicker and you have lovely fresh passata, which goes into the freezer to use during the rest of the year.
Anyway, here's a small selection of how we've used our veg.
The start of a spanish omelette
Tom & basil bruschetta
Roasted toms, courgette & bacon pasta sauce
Courgette pickle & chutney
*I should point out that this is by no means a dig at those who did accept the Abel & Cole produce (and I mean that). I also had their offer, but turned them down.