The gluts have left the building (shed)
This is where I used to write about the gluts I get from my veg patch and the ensuing gluttony in the kitchen.
Now I write a weekly mostly-veggie recipe over on Substack, plus share tales from the veg patch and exclusive videos. You can subscribe for free by clicking on the link below and every recipe will be sent straight to your inbox. If you’d like more content (such as those videos I mentioned, interviews and printer-friendly PDFs of every recipe to collect) do consider becoming a paid subscriber. More on that here.
In the meantime, here’s an archive of my old Gluts and Gluttony blog:
Wild Garlic Frittata
The veg patch is very needy at the moment. Planting seeds, replanting seeds because the mice break into the cold frame and eat them, spreading compost on the beds, cutting back fruit canes, feeding fruit trees, potting on seedlings, watering seedlings… and all accompanied by the damp, chill of drizzle that seeps through your garden gloves and into your bones. So this week, I’ll be brief so we can all get back to shovelling compost.
Broad Bean & Feta Frittata
A busy week calls for a simple supper. And though it has been Broad Bean Week here at G&G HQ, I have, more’s the pity, not been frittering away the hours taking idolatrous portraits of broad beans or sitting in the garden meditatively podding them. Oh no. I have been busy with supper clubs and wedding cakes. So I am grateful to this quick and simple frittata recipe which I made for supper between canapé prep and cake icing. Not only because it is a doddle to make, but also because it offers the welcome opportunity to revel in the full glory of early broad beans – sweet, young and tender.