The potager shed

The potager shed

Hi.

Welcome to my blog. This is just my personal garden and food diary. I’m a flexitarian, vegetarian at home, but more flexible when with friends. I’m trying to grow our own food so we leave a lighter footprint on this precious planet.

Over the past six years I have been transforming a one acre former vineyard on a steep hill into a garden. There are distinct areas; an 80m2 vegetable garden, a small orchard, a pond and a sunken path flanked by two long mixed borders.

We are in a small hamlet near Faugères in the Occitanie (formerly Languedoc) region of France. Our soil is rocky schist. Summer temperatures can reach 40℃ and in winter sink as low as -10℃. Water comes rarely but is diluvial when it does.

Lizzie

Carrot & Camembert tart with luscious peas & roasted sweet potatoes

Carrot & Camembert tart with luscious peas & roasted sweet potatoes

At this time of the year we are spoilt for choice when it comes to produce to cook.

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Today I decided to make the most of what I’d grown so here’s what I cooked:

Carrot & Camembert tart with luscious peas & roasted sweet potatoes

Carrot & Camembert tart with luscious peas & roasted sweet potatoes

Roasted sweet potato chips

What?

Two orange sweet potatoes - the white ones are gross.

Olive oil

Salt flakes

Pepper

Fresh coriander, chopped

How?

Peel and cut the sweet potatoes into chips

Toss with olive oil and salt

Chuck into an oven at 200 fan 180 ordinary for an hour or so.

Toss halfway through

Serve tossed with chopped coriander

Carrot & Camembert tart

What?

Pre-made feuilleté pastry

Lots of home-grown baby carrots

Dijon mustard

1/2 a Camembert

Sprigs of lemon thyme

Olive oil

Salt flakes

How?

Line a tart tin with the pastry still on its paper

Smear with Dijon mustard

Slice bits of Camembert and place evenly on tart base

Toss carrots with salt and olive oil & distribute evenly on the cheese and pastry

Lay sprigs of thyme on top

Chuck in the oven for 35 minutes

Luscious peas, beans and lettuce

What?

Freshly podded home-grown peas & field beans - enough for two

Lettuce leaves

Fresh young white onion

Olive oil

Dessert spoon butter

2 tbsps vegetable stock

Salt & pepper

How?

Sauté the finely sliced onion in butter & olive oil

Chuck in the peas, beans & vegetable stock and simmer with a lid on for four minutes. Take the lid off & simmer for a further two minutes. Add lettuce, stir and leave to rest off the heat for a minute. Season and serve.

Serve everything and feel smug because this is deliciously awesome.









June is busting out all over.

June is busting out all over.

Take the foot off the gas

Take the foot off the gas