Fresh lettuces, radishes, tomatoes, spring onions from the garden, and our first fig! These are the signs that summer is now really here, apart from the heat of course.
This season I decided to grow carrots and turnips, hoping to put some away for the winter months, but a new recipe caught my eye and I now doubt that we will have any veg left for the winter.
Take baby carrots and baby parsnips, wash them thoroughly, trip the green to within 1 inch of the veg itself. Either steam or boil until almost cooked: Do NOT over cook if you wish to preserve the flavour and vitamines. Drain the veg. Heat a nob of butter in a heavy frying pan, add a generous teaspoon of sugar and a pinch of salt, then the veg. Stir regulary until the veg are glazed, usually 10 minutes. Simply delicious, expecially with lamb.
Of course, it's not easy to find time for gardening as business is good depsite the economic crisis. Hotels Afloat has discounts of up to 40% so if you fancy cruising in France this year, and perhaps tasting some fresh veg bought from a lock-keeper, send us an email at
hotelsafloat@aol.com
You'll be glad you did.
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