|3 July 2010|
However, for all their faultless productivity, the courgette plants grew long and leggy. They sprawled untidily, trailed over the edges of beds and across paths, ensnaring neighbouring plants in their tentacle-like leaves. So when the time came to sow this year, I eschewed my heavy cropper from last year, Firenze, in favour of Diamante Nero, which described itself as being 'compact' and 'ideal for a small plot'.
|A male flower|
|The first tomatoes|
|3 July 2011|
Baby chard, beet leaves
Cornichons, finely chopped
Dressing: 1 tbsp smooth Dijon mustard, 1 tbsp red wine vinegar, 1 tbsp olive oil, water.
Preheat the oven to 170 degrees. Quarter the tomatoes, sprinkle them with dried oregano and drizzle with olive oil. Slow roast in the oven for 1 hour.
To make the dressing mix the mustard, vinegar and olive oil, gradually add water until you have a thin dressing. Season with salt and pepper.
Half the new potatoes and cook in boiling water. Drain and whilst still warm pour over the dressing.
Hard boil the eggs in boiling water for 7 minutes. Run under a cold tap to stop the cooking process. Peel and cut into quarters.
Steam the green beans until just tender.
In a bowl, mix the capers, chopped cornichons, anchovy fillets, leaves, beans and potatoes. Add the tomatoes and egg and carefully stir to combine. Add extra dressing to taste.
|A fanfare of lillies?|