A cookbook for me to read.....
....and a huge box of homegrown yums from their vegetable garden at home. Can you believe they manage to grow so much from one plot? It's pretty amazing. They could be Tom and Barbara from The Good Life. If it were still the 1970's.
Some things from the box needed to eaten pretty quickly, so last night we cooked up a storm with all the different vegetables:
Summer Vegetable Carbonara
You will need (serves 2):
A few spring onions, chopped
2 cloves garlic, chopped
1 small courgette, chopped
2 small carrots, chopped
A handful fresh peas, podded
Handful fresh spinach
Chopped ham or bacon
Handful cherry tomatoes, halved
2 eggs
Dried pasta
Put a big pan of water onto boil. Finely chop your onions and garlic and cook over a low heat until soft. Add your carrots and courgette, chopped small, and stir occasionally to prevent sticking. At this point you can put your pasta on to cook. When the pasta has about five minutes left, add the peas, tomatoes and chopped ham to the pan of vegetables.
Drain your pasta, reserving 1 spoonful of the water to go into your sauce. Return the pasta to its saucepan, and pour over all the delicious cooked vegetables. Add the fresh spinach and a good twist of black pepper at this point, then crack in your 2 eggs. Give everything a good energetic stir so that all the pasta is goopily coated, and serve. You can add some grated cheese on the top, if you like. We did!
For pudding, I cooked the stems of rhubarb and bagful of gooseberries that were tucked away at the bottom of the box. I simply chopped the rhubarb into lengths, then put those, plus the gooseberries, into a large pan with a good sprinkling of sugar, a cinnamon stick, a slug of sloe gin (yep, still trying to use that bad boy up), and a cupful of water.
Don't the colours look amazing?
We let the fruit cook until soft to the touch, and then served with natural yogurt.
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