There have also been moments when I have thought about the logistics of having our allotment and how much time it takes up, can we do it, is it really worth it????
We all have that dilemma with spreading ourselves too thinly, achieving little, taking on a lot and getting frustrated on a daily basis. Why, I am not sure. But, in the whirlwind of the bank holiday celebrations Mr.Scott did manage to sort out our plot whilst I was on children duty.
So I now feel slightly calmer and more ready for this late starting growing season. I have now been awarded with huge amounts of spinach, rainbow chard, rhubarb, sorrel, chives and spring onions. This is all good. I have so my ideas of what to do with my unexpected harvest, but for now I am starting with a simple spring salad which uses the home grown spring onions along with British asparagus and the ever useful (tinned) butter beans.
There are a few twists in the tail with my salad though. I have created a Mexican influenced dressing using chipotle chilli powder from HERE. To bring it all together in perfect harmony I have also added little nuggets of chorizo which turns this into a salad of substance and full flavour sensation. The only tip I would offer when making this salad is to let the flavours mingle for a while, it really is worth it. I made it at lunchtime and ate it in the evening with some crusty bread. Seriously epic!
As asparagus are in season at the moment I am also sending this over to SIMPLE AND IN SEASON at Ren Behan.