Chop-and-change recipes to soak up the best of the late summer’s bounty
The summer is moving too quickly. I saw a basket of marrows, cobnuts in their frilly sheaths and fat heads of sweetcorn this week, a sure sign that autumn will be here in a heartbeat. This is the time of year I leave the shops with a panic-buy basket of summer greens and fruits, worried that this might be last I see for another year.
The fridge is looking bountiful, but it is stocked with vegetables and fruit that must be used quickly. Broad beans and long, climbing runners; broccoli and enough herbs for a summer’s worth of salsa verde. I came home with two sorts of basil this week: aniseed-scented Thai basil and a huge bunch of Italian leaves that you could smell from 2m away.
Continue reading… Chop-and-change recipes to soak up the best of the late summer’s bountyThe summer is moving too quickly. I saw a basket of marrows, cobnuts in their frilly sheaths and fat heads of sweetcorn this week, a sure sign that autumn will be here in a heartbeat. This is the time of year I leave the shops with a panic-buy basket of summer greens and fruits, worried that this might be last I see for another year.The fridge is looking bountiful, but it is stocked with vegetables and fruit that must be used quickly. Broad beans and long, climbing runners; broccoli and enough herbs for a summer’s worth of salsa verde. I came home with two sorts of basil this week: aniseed-scented Thai basil and a huge bunch of Italian leaves that you could smell from 2m away. Continue reading… Vegan food and drink, Food, Fruit, Dessert, Vegetarian food and drink, Life and style, Vegetables
