Scroll through for some snaps of the week, with our farm cat, lovely volunteers, fields and veggies all featured!

Hi everyone,

The potatoes we planted six weeks ago are all up and looking vibrant, peas and broad beans are laden with flowers and setting pods, the pollinators are busy on the calendula and borage, and sowing and planting out is fully underway. Spring is finally here!

We also continue our ongoing struggle to protect our onions from the farm cat who likes hanging out in our polytunnel (and wriggling around in the beds and destroying onion leaves!).

It’s nice to have a little last hurrah for the purple sprouting broccoli this week, along with the new, more spring-like harvest of radish and lettuce.

Recipe Idea
I’ll be making some lettuce cups that will go well for lunch with this week’s warm weather. Cut up small cubes of potato/carrot/(if you’re not a fan of them raw) radish/beets and roast until crispy. Slowly fry onions until they
are caramelised and sweet, then set aside. Without cleaning the pan, add a few splashes of water and throw in some broccoli over a high heat, pressing it down into the pan so that it half-steams, half-chars. Pile everything into big lettuce leaves and dress with a sharp yoghurt sauce (yoghurt, grated garlic, lemon juice, olive oil and salt all mixed together and loosened with water until it can be drizzled). You can use any root veg in this, so it’s a good way to use up those veg box staples that are often
straggling at the end of the week, like potatoes and carrots. Click here for the full recipe, with quantities included.

Have a lovely weekend!

Lauren and the Tir Awel team x