Eats from the Garden

So for this weeks Harvest Monday, below I have Runner Beans, Purple and Neckargold Climbing Beans and a  Long Fiorentino Courgette. 

And some Champion and Telephone Peas.

The Runner Bean were added to a vegan version of Puttanesca.

I also made these Pea, Feta and Mint Crescents bookmarked from Green Seasons Cookbook by  Rachel Demuth.   These Turkish pastries were made from scratch.  The golden puffy pasty was made with some yogurt and filled with  pea, feta and mint combination. Taste of Summer indeed and it made for a lovely light lunch. I tried to find a link to the original recipe on the website to share with you, but its not there.  

I am sharing these Pea, Feta and Mint Crescents with Soup, Salad and Sammies hosted by Kahakai Kitchen. 

Some of the peas were turned into a Pea and Basil Spread/and or Dip served with some crusty rolls.

We had about four tablepoons of the Pea and Basil Spread left over, so I whisked it together with some  cream cheese and an egg and then poured it over some ready rolled puff pasty that was layered with slices of Courgette to create another  light lunch.

Here is a generous slice of Courgette, Pea and Basil Puff Pastry Tart with some salad leaves

Close up of the box with Long Fiorentino Courgette , Neckar Gold Beans and Purple Climbing Beans

Some Blueberries, not many...but enough to be

Turned into a Soured Cream Blueberry Tart with a handful of plums

Adapted from Neither Fish Nor Fowl: Meat -Free Eating For Pleasure by Sarah Beattie. I was a bit naughty as it has been advised to cook the fruit down with some arrowroot, but i was impatient hence why the bottom is so juicy, but it did not detract from the taste.  It was delicious and I will be making it again.

I am sharing this blog post with Harvest Monday where vegetable growers from around the world are welcome to share homegrown fruit and vegetables with Dave from Happy Acres.