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
- 1 tbsp unsalted butter
- 125g spring onions, roughly chopped
- 125g fresh peas (plus extra for serving)
- 200g borage leaves, shredded into 1cm strips
- 1 litre chicken or vegetable stock
- 4 large sprigs of garden mint, leaves picked
- To serve 4 tbsp fried potatoes
- 4 poached eggs
- A handful of borage flowers and pea shoots
- extra virgin olive oil
Words and pictures by Kathy Bishop and Tom Crowford.