I've had a more occupied few weeks than I'm normally inclined to allow myself, which meant it's been over a full week since I got the chance to get down to the allotment - the place where, all other things being equal, I'd always rather be. I came back with all this:
Kale, apples, corn, rhubarb, squash, chives and basil. All my own work. Well, nature's work. But I'm a human so I like to take the credit.
I'm not sure the corn's quite as ripe as it could be, but more or less:
I shredded half the kale and threw it into my slow cooker to pad out one of my endless soups. No idea what to do with the squash yet. I like how squash can last for weeks and weeks and weeks, thanks to their thick, thick skin. A handy vegetable for a man without a fridge. By way of comparison, I present to you the following photo I took in a supermarket this week of a thing that actually exists:
No further comment. Here's a little YouTube video for you:
The apples and rhubarb are for Sarah, as per her request. She has grand post-foraging plans. Stay tuned for more.
Fruits of the Forage
Never-Ending Soup
Eating From the Bottomless Pickle Jar
A Soup Made of Scraps
Slow Cooker Simple Vegan Chilli
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