Late spring and the smallholding is a hub of activity. The geese are laying eggs all over the orchard, the sheep are ready for shearing, and there is a broody chicken in the coop.
We’re busy seed-sowing, plant-potting and keeping an eye on the beehives for signs of swarming. In the vegetable beds, this season’s newest crops have appeared in wonky rows. Spring onions, twirling pea shoots and fistfuls of borage leaves and flowers are among the pickings.
For the soup
- Unsalted butter 1 tbsp
- Spring onions 125g, roughly chopped
- Fresh peas 125g, (plus extra for serving)
- Borage leaves 200g, shredded into 1cm strips
- Chicken stock 1 litre, or vegetable stock
- Garden mint 4 large sprigs, leaves picked
- Fried potatoes 4 tbsp
- 4 poached eggs
- Borage flowers and pea shoots a handful
- Extra virgin olive oil
Words and pictures by Kathy Bishop and Tom Crowford.