Even though I have been incredibly lucky to spend three months living the dream on the Ballymaloe Farm, I very much appreciate living on our farm. At this time of year especially. All the teachers were so passionate about using locally grown ingredients that I feel its only right to continue my studies in our own garden, this time I was foraging from veggie garden!
Looking over the leeks and broccoli
As we were hanging out washing on Alan’s line I decided to pick some veggies for dinner and our smoothies. As the bees have once again taken up residence on the deck, our washing line will have to be relocated, and we haven’t decided where to yet.
The sea kale is nearly ready under it’s terracotta cap, and the rhubarb is coming up nicely, lovely pink flesh. This meant we had to postpone the -no puddings during the week – rule, and use the rhubarb to make a triple layered meringue cake.
Rose Blushed Rhubarb
I love to gently poach it in lots of caster sugar, and the tiniest spoon of water.
Rhubarb ready for poaching
Meringue was the chariot of choice for the rhubarb, as I was using the yolks to make carbonara for dinner.
Sea Kale hiding under the terracotta
The nutribullet is working out well, and when I have perfected a few more smoothies I’ll share my favourites, and it is a great way of injecting the family with fresh veg in seconds. The purple sprouting broccoli is so addictive, at this time of year I serve it with everything!
Purple Sprouting Broccoli
The carbonara was really good, and is a firm family favourite, and is so quick.
Messy, but delicious
And then dessert, don’t mind if I do.
Triple layered rhubarb meringue cake