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
- 350g new potatoes
- A small handful of fresh peas
- A large handful of baby rainbow chard and/or baby beetroot leaves
- 10 radishes, halved
- A sprig of fresh lemon balm, leaves picked
- A sprig of fresh garden mint, leaves picked
- A small handful of pea shoots
- 2 chive flowers, broken into individual florets
For the dressing
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 3 tbsp sunflower oil
Words and pictures by Kathy Bishop and Tom Crowford.