It consisted of a bucket of lettuce: "Royal Oakleaf", "Australian Yellow Leaf" and "Green Lollo", carrot: "Purple Dragon" and beetroot: "Burpees Golden". For the lettuce I just pruned the tops of a few plants that were starting to go to seed. The carrot is one of a number from a pack of mixed heirloom seed that are now about ready but can be picked whenever needed. The beetroot's the exciting one for me though, the first ones of the season.
|Beetroot "Burpees Golden" in the ground..|
|...and when harvested. Look at those golden beauties!|
Beetroot are super tasty when this small and fresh, and dead easy to cook. We either roast them in foil or simply boil until a skewer can be easily pushed through them. Don't cut the roots off and leave an inch or so of stems to stop them bleeding too much. When cooked the skins peel off easily and they look like this:
|Golden orbs of sweetness.|
All this lovely produce was assembled into a salad with some of our tasty volunteer tomatoes and some store-bought (gasp!) shallots with a honey mustard dressing. Can't get much fresher than that. Noms all round in this household.