The vegetable and herb patches are busy this month. We sow radishes and lettuces every couple of weeks to ensure a continuous kitchen supply. Scruffy pots of tomatoes are moved on to the sunny patio and courgettes are planted out.
We cut bunches of oregano and mint to dry. There are waxy new potatoes to harvest and main-crop varieties to earth-up. Dinner is often a simple salad, quickly assembled from whatever is ready to pick, and eaten outside with crusty bread.
For the salad
- New potatoes 350g
- Fresh peas small handful, a small handful
- Baby rainbow chard and/or baby beetroot leaves large handful
- Radishes 10, halved
- Fresh lemon balm a sprig, leaves picked
- Garden mint a sprig, leaves picked
- Pea shoots s small handful
- Chive flowers 2, broken into individual florets
For the dressing
- Dijon mustard 1 tbsp
- Apple cider vinegar 1 tbsp
- Honey 1 tsp
- Sunflower oil 3 tbsp
Words and pictures by Kathy Bishop and Tom Crowford.