Here is some of the local produce available (in some cases via cold frames or greenhouses), and how we prepare it (simply):
- Carrots: grated in salads; steamed as side dish; chopped in stews
- Broccoli: steamed as side dish; sauteed in broccoli/pasta dish
- Rhubarb: stewed and served over ice cream
- Beets: steamed whole with skins on (to preserves nutrients) then peeled, sliced, and lightly buttered
- Strawberries: eaten raw (and, in this case, mostly eaten before we took this photograph!)
- Cucumbers: raw and sliced in salads or just used for grazing
- Asparagus: steamed and lightly buttered as side dish
- Lettuce: raw in salads
- Spinach (not shown): steamed and lightly buttered as side dish
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