Firstly an apology for the lack of blog posts in the last week or so – I was away in the wilds of Northumberland without an internet connection, and then stupidly left my laptop behind. I got it back last night with the help of Facebook and some very lovely friends.
Anyway, I’m back!
What a month it’s been at the lotters – the growth has been astounding, the weeds have gone MENTAL and it’s been a battle to keep on top of it.
Every time I go up there I come back laden with produce. Potatoes, courgettes, tomatoes, spring onions, french beans and broad beans… it’s just a brilliant time! My bill at the supermarket has gone right down as we’re pretty self sufficient on the veg front 🙂
To celebrate the first picking of broad beans I made a chunky dip – this is a fab little recipe for something a bit different from hummus.
Chunky broad bean dip
I blanched the beans for a couple of minutes, cooled them off under the cold tap and then popped them out of their cases.
I then blitzed them in my mini chopper with fresh mint, a clove of garlic and a good splurge of olive oil and scattering of sea salt.
Delicious spread on hot buttered toast for a light lunch or as a dip with carrot and celery sticks. I particularly loved the vivid green colour of it.
Next on my list are the French Beans of which we are collecting carrier bags full! I shall be making my mum’s green bean chutney which i’m pretty excited about…