Time to head out to the garden and harvest the first crop of salad leaves from the Riverford veg to grow range together with a few hand picked leaves from the Norfolk herb mint collection (apple, lime, orange). I’ve managed to keep all the seedlings alive since they arrived five weeks ago in April. The spring onions in the box next to the lettuce are a bit weedy, they need re-homing to get more growing room.
The rocket has sprouted a flower head, best nip that in the bud to encourage more leaf growth. According to the BBC web site lack of water encourages the plant to put its energy into producing flowers. Water supply is down to me as I’m still hand rearing some of the veg plants until it warms up but overcrowding is probably stressing plants that have reached the limits of their pots. Behind the rocket, the beetroot plants are pushing on as are the cabbage, rainbow chard, mustard, tomato and kohlrabi. Investing in the cool cupboard (sold as a mini greenhouse, out of season) has paid off during our very chilly spring. But it is time to move most of the the plants on.
Anyway back to lunch. Choice of the day: Halloumi cheese sliced and cooked in olive oil with a few capers added seems like a worthy accompaniment to my first, hand picked, home made salad AND three flavours of mint. A splash of red pepper that’s been skinned alive (charred under the grill until the black crispy skin peels away) turns my lunch into a visual feast.
Always worth the effort to rustle up fresh dressing: 1 tsp of grain mustard, 1 tbsp balsamic vinegar, 3 tbsp olive oil and 1 tbsp apple juice + seasoning
Tasting so many different kinds of leaves in one salad is novel and the lime, apple and orange mint flavours punctuate each mouthful like lots of little exclamation marks!