Tis the season to begin the harvest. This week we have had shallots and carrots to go with the greens and cherry tomatoes that have been coming in for a month or so. With all this rain I won’t check on the new potatoes or hill the leeks for another three weeks, and the corn (sadly) will be very late indeed.
Shin Karoda 5″ carrot, and Tonda Di Parigi on a 100 year old Blue Willow plate that is a little rough around the edges. Parboiled the carrots and then sauteed them in butter with a little sea salt, very nice.