Getting ready for tomorrow’s meal, I was pleasantly surprised how much there was to harvest. The menu will therefore include a fennel, leek, walnut and roquefort soufflé tart, celeriac and parsnip gratin, roast beetroot, sauteed oca and crosnes with buttered flower sprouts and cavolo nero – with a garnish of carrot slaw and winter salad leaves.
Merry Christmas!
flower sprouts & cavolo nero
oca and crosnes
winter greens from greenhouse
carrots, fennel, leeks, celeriac, kohl rabi and various beets
parsnips and jerusalem artichokes
Huerto 
What can I say? Wow! Of course, then there is the matter of creating all those wonderful dishes. That’s called Alchemy. Now I can say “My friend Ruthie, the Alchemist”. Love you, Happy Christmas xxxx
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awww, thank you dear Shahzi – Happy Christmas and love to you xxxx
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Very interesting legumbres! Enjoy your feast!
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A fantastic winter harvest. I lost my plot key this week, so had to go to the greengrocers! Wishing you a very happy Christmas
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♥ ☼ ♥
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