Our visits to the allotment have now reduced from daily to three times and sometimes twice a week. The tomatoes are certainly starting to dwindle. I picked what I think maybe the last of the climbing blue lake and purple queen french beans, but the neckar gold is still doing well. Some pruple top milan turnips peeking out from the soil were calling to me to pick them, so I did. I picked a bundle of sage, some mint and red marner cabbage.
I also picked some of the super early purple sprouting broccoli (PSB). So this was our supper earlier. I had some couscous wedges left over from yesterday, which I served with some garlicky PSB.
All I did was steam the PSB until al dente and then set it aside while I got on with the garlicky bit. In a large pan, I added 2 - 4 tbsp of olive oil, 2 large cloves of garlic, sliced and heat through until the olive oil has infused with the flavours of the garlic. Finally toss in the PSB until it was well coated.
The PSB was really lovely. PSB straight from the plot to the plate.