Scroll through for some snaps of the week- volunteers, new arrivals, polytunnels, and general green goodness.

Hi everyone,

We’re coming to the last few weeks of the broad beans now – the plants don’t like huge temperature swings, and the heat a couple of weeks ago means that we have no more broad bean flowers. It always feels like a big turning point in the season when the broad beans finish, and we do have the summer stars waiting in the wings – plenty of green tomatoes are coming through, we have our first tiny cucumbers, indoor courgettes will be cropping next week and outdoor ones aren’t too far behind. Conversely, the cool weather has meant that our pepper and aubergine plants are struggling a bit, having not put on a
huge amount of growth since we planted them out in May, but we’ve got some sunshine coming this weekend, so we’re hoping that gives them a little boost. Pembrokeshire new potatoes in the boxes this week, after last week’s purples from Hereford.

With so much planting out still happening in the field, I like to try to make one-pan dinners as much as possible, but I can’t resist the new potatoes, so this is a (still pretty simple) two-pan meal. Cut the potatoes to similar sized cubes and boil until tender in salted water, adding podded broad beans for the last few minutes. Fry thinly sliced onion and carrot in oil for 4-5 minutes, then add sliced mushrooms and fry until the mushrooms have caramelised and given up their juices. Add the cooked potatoes, crushing them a little in the pan and allowing them to stick a little so you get lovely crunchy bits, then stir in the broad beans and shredded spring greens and cook until the greens have wilted. Click here for the full recipe.

Have a lovely weekend!

Lauren and the Tir Awel team x