Saffron Strands

A Warm Salad of Broad Beans I'm writing about salad.  Risky, I know.  Who needs to be told how to make a salad?  But I like to c...

Celeriac It's the week before Christmas.  The roast is ordered, the pudding is sorted, the wines are bought. But it's the fo...

Wet Walnuts Working the ground last autumn left me in no doubt that squirrels were using the badly neglected plot as a winter larder. ...

Yorkshire Forced Rhubarb When I started 'big' school, the maths teacher was less than impressed with my homework.  He would sh...

Courgette plant Striato di Napoli It's peak time for courgettes on my allotment. In order to keep everyone around the dining t...

Red over-wintered onion This was the first over-wintered onion I lifted this year.  Its beauty transfixed me.  I took it home and plac...

Broad beans, garlic and Florence Red onions Every potato has sprouted into a canopy providing much needed shade to the tubers you just...

Rhubarb & grapefruit I've previously mentioned Jane Grigson's declaration that only "pink" rhubarb is worth eat...

Urtica dioica - common nettle The nettle spread from Eurasia and now it's a weed common throughout the Northern hemisphere.  But, ...

Romanesco I wrote recently about my favourite biodynamic farm, the very special Fern Verrow ,  and promised to tell you about more...