Scroll through for some snaps of the week!

Hi everyone,

I’m afraid that, beguiled by the abundance of pods on the pea plants, I was a little too keen to anticipate their arrival, and the promised peas in the pod in the small boxes haven’t quite reached their optimum plumpness; that jungle will bear fruit soon, though! We’ve been planting beets, salads and the last of the tomatoes this week, as well as buying in the green manure seeds that will go under a lot of our field crops to protect and nourish the soil that’s going to feed us over the next season.

We have some lovely cauliflowers this week, so I’ll be roasting some of that with some sliced leeks, chickpeas and smoked paprika. You can make a warm salad with this by tearing up some of the salad leaves and smaller chard leaves, piling the veg on top and dressing with a lemon, yoghurt and garlic dressing. It’s also nice stuffed into a pitta bread.

If you have more roasted cauliflower than you need, it also goes well with glass or rice noodles. Fry some sliced leeks/onions with garlic and ginger until softened. Add in sliced chard stems and/or boc choi stems, cook for a few minutes, then add the sliced leaves. In a separate bowl, mix together toasted sesame oil, soy sauce, honey or brown sugar and some lemon or lime. Toss together the leeks, cauliflower, noodles and dressing and top with crushed peanuts and, if you like a bit of spice, finely sliced fresh chilli. Full recipes available here:

Warm roasted cauliflower salad
Sesame Cauliflower Noodles

Have a lovely weekend!
Lauren and the Tir Awel team x