I write in June, and Clovelly Court gardens, near my North Devon home, have just produced the first summer crops: lettuce, radish and cucumber, which I augment with wild garlic and sorrel from the woods. The ‘hungry gap’ has closed and I no longer have to go shopping in town for fresh produce.
Today’s menu: stewed rhubarb, oats, nuts and raisins for breakfast. Potato and mint soup with homemade bread for lunch. And for dinner, rice, dhal, curried spinach with wild garlic and a salad of lettuce, radish and sorrel. It’s high in greens, but they have 10 of the 14 vitamins and minerals that Liz Cook ...
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