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| Produce from the farmers' market on Portmeirion Botanic Garden Dishes |
Here is some of the local produce available (in some cases via cold frames or greenhouses) in early May, and how we prepare it (simply):
- Carrots: grated in salads; steamed as side dish; chopped in stews
- Broccoli: steamed as side dish; sauteed in broccoli/pasta dish
- Rhubarb: stewed and served over ice cream
- Beets: steamed whole with skins on (to preserves nutrients) then peeled, sliced, and lightly buttered
- Strawberries: eaten raw (and, in this case, mostly eaten before we took this photograph!)
- Cucumbers: raw and sliced in salads or just used for grazing
- Asparagus: steamed and lightly buttered as side dish
- Lettuce: raw in salads
- Spinach (not shown): steamed and lightly buttered as side dish
7 comments:
Can't wait...this afternoon is the Spring opening of my local farmers' market! I hope I can get a lot of great stuff too :)
yum! that looks good.
i cooked rhubarb using your recipe a couple weeks ago. simply perfect!
this is my recipe for carrot salad. it's great on a hot day.
lots of shredded carrots
a little mayonnaise
a little olive oil
a little lemon juice
@R.A.Sasayama - That sounds like it would be quite good. I am going to try it. Thank you!
YUM.....glad I checked in, despite reports of your well-earned vacation :)
@Binker - Glad you did, and thanks. This seems like a busy time for everyone, but since 95% of the work was already done...!
Hello Muffy,
Your post was a nice surprise. I'm anticipating the sights and aromas of the local farmers market. In my area they
start at the beginning of June.
BarbaraG
I put whole cloves in my stewed rhubarb. Delicious over ice cream and yogurt, too. Just don't eat the cloves!
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