Sometimes the tastiest harvests, the ones that make me most pleased that we grow our own food, are very small scale. Yesterday, when we were eating fried breadcrumbed mussels for lunch, I was inspired by Yotam Ottolenghi’s sorrel recipes to pick 6 large sorrel leaves and whizz them with a clove of garlic and 3 tablespoons of crème fraiche to make a sauce for the mussels. It was nice and sharp and made an interesting change from squeezing lemon on them.
Today I noticed that one of the small artichokes our plants are producing was ready to pick. Not a lot between two of us, but it made a very tasty mise en bouche sliced thinly and fried in olive oil. The oil was delicious too, soaked up straight from the pan with pieces of bread!