.jpeg?picon=3496)
Eating what you grow with child friendly recipes and cooking tips.
Runner Beans
Have you spent the summer nurturing and tending your runners? Well now is the time to get harvesting! But remember to send us a picture of your longest runner bean for our giant bean competition.
Is there a bean long enough for the Giant Bean Competition?
Runner Beans give your plate brilliant colour and taste great! Try them boiled with your roast dinners; stir-fried in oil with garlic, peppers, beansprouts and chicken; or in a warm new potato and mackerel salad.
Spinach
Popeye knew what he was doing when he indulged in these leafy greens. Spinach is bursting with nutritional value. You can chop it up and stir it round in a frying pan with a drop of olive oil. after a few minutes it will have become much more ‘solid’ and reduced in size…delicious in our tartlets recipe with a little bit of cheese.
Courgettes
Another vegetable that is versatile. Looks a bit like a cucumber but has a whole taste of its own!
Wow! this courgette was yellow! It added colour to our tartlets.
We put it in our tartlets but it is also great in stir-fries or mixed with tomatoes, peppers and onions in a ratatouille. Another favourite is in muffins or cakes. You could even try it raw with carrot, pepper and celery sticks with a tasty dip to dunk it in.
Berries
Blackberries are bountiful this year, take a walk and pick your own. If you manage not to eat them all before you get home try mixing them into some plain yoghurt for a delicious pud.
Carrots
These are a wonderful colour…normally bright orange but did you know carrots were purple originally? For lots of ideas for making carrot soup see Carla Carrot.
Carrots add lots of colour to other dishes or can be used to make a wonderful soup.