Eat your greens, reds and oranges



      The season of plenty is gathering some momentum now and every vegetable we cook is crisply fresh and absolutely delicious. From asparagus to new potatoes, in fact right through the vegetable spectrum and if being a seasonal vegetable it has been either picked or dug up that morning.
      The carrots, beetroot and broad beans on the table all came from a retired farmer who still grows these lovely fresh vegetables just to keep his hand in, and to get mucky fingernails obviously. To get the super fresh vegetables we trade fresh salad and herbs as part of the deal so the exchange works for everyone.
      Remember to eat your colours, there's plenty for everyone.

Comments

  1. The Essex Scribbler8 June 2015 at 08:56

    Carrots and beetroot, yes. Broad beans, no ! My old chap loves broad beans annd is always trying to give us some. Can't stand them, they remind me of crap school dinners.
    Off for the first of the PYO strawberries this evening, down by the mill. Lovely.

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  2. The Two Terriers8 June 2015 at 20:41

    Broad beans at school? That must have been a posh school.

    All the best, John

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  3. Bureboyblog8 June 2015 at 20:55

    A fag but peel the skin off the beans and they are gorgeous. Love passing heavily perfumed bean fields this time of year.

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  4. The Essex Scribbler8 June 2015 at 21:01

    Ha ha. Brightlingsea Comprehensive. Bureboy will confirm it did meet the criteria for posh in any way. Well, maybe posh if you're from up north. We had electricity and inside bogs, but that's about all.

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  5. Dickie Straker8 June 2015 at 21:03

    Lovely stuff TT! It is indeed the season of plenty - not long now till chutneys, jams, preserves and pickles. I fancy having a go at piccalilli this year...you ever done that? As for the old broadies....great carp bait (cooked of course) and I do like them young with a bit of bacon but grim and woody when later in the season. TTFN Dickie

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  6. The Two Terriers8 June 2015 at 21:22

    Well I don't know where the comments have gone, probably into the Googleosphere but for the Scribbler Stainsby Boys, Not Stainsby Girls, wasn't posh but I don't remember Broad Beans. Ever. For Dickie, the Boss made piccalilli and very good it was too. You need to email her for the recipe.

    The boss worked at a very, and I mean very posh, girls public school in Ascot and one of the girls from a very well known family said, 'John, sorry Mr Richardson, did you go to a public school?' Obviously I said 'yes, it was so public some of it got burnt down.' The reply was 'Oh.how strange.' She was a lovely girl though.

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  7. The Two Terriers8 June 2015 at 21:25

    PS we had inside bogs, a novelty I know, but they worked. John

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  8. The Essex Scribbler8 June 2015 at 22:15

    Bainsy, back me up here.dodn't we have braod beans at Brightlingsea. For John , broad beans equals posh.

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    Replies
    1. Bureboyblog9 June 2015 at 19:59

      Don't remember anything about the food at aherm Colne High. That was probably cos the prison I was sent before Brightlingsea was a dreadful boarding school where food was for survival puposes only and anything better dished up in Sid Rhodesville was just greatfully received. We had outside bogs at the school in Wivenhoe on Philips Road next to the railway line.

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  9. The Two Terriers9 June 2015 at 21:45

    I never thought that our veg would become so, well, deeply cathartic, psychological and profound. John

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  10. The Essex Scribbler10 June 2015 at 17:00

    Glad he came clean about being a public schoolboy at one stage anyway.

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