Ah, I love it when the garden begins producing. We enjoy regular and generous harvests of Swiss Chard already. The Mange-tout peas will be ready in two weeks, radishes in a few days, and herbs are available in abundance.
All just 3 steps out of my garden door, how cool is that?
Yesterday’s supper is today’s lunch: fresh garden vegetables soup with slow cooked crisp pork belly and spicy chorizo.