I don't think we are going to do well with the broad beans. A lot of the plants were smothered in black fly. The climbing peas called Telephone and Champion - I am already pondering whether i would grow them again, as lots of height, but not much yeild, but they are growing.
The Dwarf Purple beans called hestia are doing really well. Of course, got to take into consideration they are a month in advance of the other climbing bean plants as it was given to us by our neighbour. We are gowing them in pots.
And first courgette. The courgette leaves are growing magnificently, they are huge like a fan, but the courgettes themselves have been a bit disappointing. I have had to cut of a number of the courgettes off as they were moulding. I think the rain is to blame. I am sharing this very small harvest with Dave over at Happy Acres who hosts Harvest Monday every week.
I also made this Red Pepper, Potato and Pea Shoots Curry with pea shoots from the garden.
It's not a bad follow on from the Pea Shoots and Asparagus Pasta Salad that I shared last week. This Red Pepper, Potato and Pea Shoots Curry is adapted from my Marrow Curry with Fenugreek, rich, buttery and mildly spicy.
Pea Shoots, Red Pepper and Potato Curry
Serves 4 - 6
100g butter or vegetable oil
3 medium onions, minced
4 cloves of garlic, crushed
1 inch of ginger, grated or minced
1 teaspoon of salt or to taste
1/2 teaspoon of turmeric powder
2 fresh green or red chillies, sliced or 1 teaspoon of chilli powder or to taste
1 x 400g tinned tomatoes
2 red peppers, chopped into cubes
1 large potato, peeled and chopped into small cubes
Bunch of Pea Shoots, leaves removed from the stalk
In a large wide pan, heat the oil then add the minced onions, garlic and ginger and cook until transparent, add the spices and cook until the butter or oil rises to the surface.
Add the tomatoes and cook until broekn down. I tend to use a masher.
Then stir in the potatoes pieces and cook until beginning to soften, but still has some bite.
Stir now and again to stop the sauce and potato from sticking to the bottom of the pan.
Add a splash of water if necessary.
When the potato is nearly cooked, stir in cubed red pepper.
Cook for a few minutes, before stirring in the pea shoot leaves.
Cook until the leaves have wilted properly, like spinach that they almost coat the vegetables.
Serve with rice, roti or naan bread.