‘Jack-be Little’ squash; perfect for roasting in the juices around a chicken or a joint.
‘Red Ball’ sprouts keep their fabulous colour even after cooking.
Cool and elegant ‘Bleu de Solaise’ leeks.
The spidery flowered and spicy scented Witch Hazel in the Kitchen Garden gives me a wake up call and tells me that the garden is coming back to life.
Big, beautiful and weighty ‘Purple Haze’ carrots.
A bed of ‘Bleu de Solaise’ leeks with their arching blue-grey leaves.
The delicate pastel shades of a ‘Rainbow Mix’ of carrots.
No matter how wet the soil, ‘Bleu de Solaise’ leeks just tough it out, making them a perfect variety for Dartmoor or any wet area.
It’s so easy to pick a few vegetables for supper. No need to drive to the shops and they are SO fresh and full of flavour.
A real favourite of mine; ‘Yellowstone’ carrots.
Raiding the Living Larder creates perfect material for the compost bin.
Big round ‘Amsterdam Sweetheart’ carrots.
The pleasing cylindrical shape of ‘Renova’ beetroot.
Beetroot leaves are so tasty, but these would be too tough. I sow seed in the greenhouse in September and harvest the baby leaves for salad through the winter.
I had a bumper crop of these ‘Winter Golden Hubbard’ squash this year. This heritage variety with its fine-grained, thick golden flesh, with a sweet flavour, is such a good keeper.
Huge and far from perfectly shaped, but some of these carrots weigh in at 1.1/4 lbs! Perfect for roasting, for soups, cakes and purees.
The fern-like foliage of the carrots still pretty after the gales.
Such a reliable beetroot and slow to bolt; ‘Bolthardy’.
Muddy leeks; quite simply beautiful!
Scrubbed up and glowing like amber, the carrots come in from the cold.
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