The seasonal vegetables I used from the garden and polytunnel were: Little Gem lettuce and garlic in the dressing – with eggs from our organic hens. For the salsa I used a mixed selection of tomatoes, and basil – with some nice juicy fresh garlic cloves for rubbing onto the toasted Bruschetta Both of… Continue reading ‘Incredibly Easy, Best Ever Caesar Salad Dressing’ and ‘Simple Tomato Salsa with Bruschetta’. My two ‘From Tunnel to Table’ recipes for Summer 2019
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Roast Red Onion, Red Pepper and Sweet Potato Soup.
Warm Salad of Polytunnel Leaves – in a dressing of hazelnut oil, Highbank Orchard Syrup and cider vinegar, served with bacon lardons, apple wedges and toasted hazelnuts. From Tunnel to Table recipes for Autumn Easy to make, full of nutritious antioxidants and healthy phytonutrients to keep winter colds at bay. As usual all the ingredients… Continue reading Roast Red Onion, Red Pepper and Sweet Potato Soup.
Easy Celery Soup
Homegrown celery soup with homemade spelt bread, using outside and frozen stems from Green Utah Useful for using up frozen, or tough and stringy outside stems to prevent food waste. If frozen, rinse celery stems quickly in cold water to clean, then chop and blitz immediately before it thaws. Amounts are approximate, and not necessary to… Continue reading Easy Celery Soup