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.