Mary has done so well in the garden this year with fruits and vegetables and herbs all making their tasty way into our kitchen. There can be no surprise (from seeing our last blog) that when time came to create supper on Tuesday, a couple of black radish, the size of tennis balls, scrubbed up well.
Three dainty beetroot, a curly squash (tromboncini) and a handful of late green beans also wandered in along with a sprig of thyme. Chopping the root veg into orange segment sized pieces, adding the coarsely chopped onion and beetroot stems and fine diced garlic, I dressed the mix with rosemary infused oil, chilli salt and fresh thyme leaves.
Into a hot oven for 20 minutes before adding the sliced tromboncini (and a Romano pepper that sat looking at me forlornly, desirous of being included in the party!) that I had sprinkled with orange infused olive oil and sumac.
A further 10 minutes should be enough to keep the crunch and texture of the various elements.
We had the result with fresh picked chard sliced with the best of the beetroot tops and a bowl of cous-cous. Ahah – cous-cous – now there is the subject for another blog!