Last week saw the first proper crop coming from the allotment (proper in the sense of actually getting all the way home and eaten as part of a meal, rather than the occasional berry nibbled as I work!)
They aren’t the first strawberries on the plot, but they are the first ones that have managed to ripen since I put some netting over the plants – the birds have been fed well enough for now.
This pot is about half a pound of strawberries, which made a perfect sized pudding with some single cream and a touch of sugar between the two of us. There’s still lots of fruit and even a few lingering flowers on the plants, so hopefully this will be the first pudding of many that we get over the next few weeks.
Unless I eat them all on the plot, of course…
Incorporating home grown produce into your meals needn’t be complicated. This recent lunch used romaine lettuce picked fresh from the garden and served as it was, without any dressing.
This is a very quick and simple lunch using just four ingredients.
Honey Goats’ Cheese Toasts On Little Gem Leaves
Bread – your choice, ours was home-made soft white; a recipe from Tom Herbert, that I’ll blog soon
Goats’ cheese – your choice, this time we used Montrachet from Burgundy via La Cave à Fromage
Lettuce – your choice, ours was Romaine picked fresh from the garden
Honey – your choice, we used a London one from The London Honey Company
- Pick and wash the lettuce, tear by hand into small pieces.
- Slice bread and toast one side under the grill.
- Slice the goats’ cheese – approximately half a centimetre thickness.
- Grill until the honey has melted and the surface of the cheese shows a little browning.
- Serve the toasts over the lettuce.
You could make a simple dressing for the salad if you wish. If so, I’d keep it simple again; just a little of the same honey, some decent oil and vinegar, ratios to your own taste, shake in a jam jar to combine and then toss with the lettuce before plating.