Must say those beetroots, carrots, etc look good. The beetroot is great diced into chunks with butternut squash, chopped onions or whole shallots, and long slow roasted in olive oil in the oven (190 for around 90 minutes). Mix in some goats or feta cheese and add to couscous, salads or whatever.
Cheers for the cooking tips Howard. We had our first ever taste of Kohl Rabi tonight (oy vey!!) and very tasty too. We had it in some coleslaw, it has a lovely peppery flavour that sits nicely with the sweetness of the carrots. Very Masterchef
They have proved to be a sacrificial crop has they have distracted all the 'white' butterflies from the rest of the brassicas.
I've been mostly hoofing out caterpillars, squishing their eggs and picking all manner of beans and peas. The novelty is still fun but the prepping time for food has increased but we all muck in which is half the fun. We had our first taste of Kestrel this week. It chipped quite nicely (as all potatoes should be) and we had it baked tonight. Quite a nice creamy flavour and boy are they big!
We are all feeling very healthy and virtuous at the moment, we shall see if it continues.
I've just started digging the last strip of the plot that isn't under cultivation, bindweed and lots of docks are coming out. Piccies included. LUMOS take note. If you see any of these roots bag them up and chuck them away, don't put them in a composter!! It's bindweed and it's a swine.