Good Food Kitchen

First of the early strawberries turning red now. Picked and eaten straight away. A few varieties cropping one after the other, a season that runs from these first handfuls through to the last pickings before frost. #kitchengardener 🍓 #seedtoharvest #strawberryseason #goodfoodkitchen

This is a new asparagus bed, now being planted with a few favourites: Gijnlim, Guelph Millennium, Erasmus, and Pacific Purple. The older bed has, over time, become a tangle of mixed varieties, productive but no longer very distinct. Some of this asparagus came from Sarah at @archerslownursery This one has been handled more deliberately. It was dug over a year ago, then fed regularly with rinsed seaweed, the trenches lined with well-rotted manure, and finished with homemade compost and a light dressing of mycorrhizal fungi. It will be interesting to see how it compares with the older planting, given the difference in preparation. 🌱🌿 🫧🍃 #kitchengarden #allotmentlife🌱 #sandwichkent #asparagusseason #allotmentsofinstagram

Rhubarb pushing its way out of the forcer on the allotment. Kept in darkness, the stems come through pale, tender, and fine-textured, with a softer acidity than the open-grown crop. It cooks down quickly, losing that fibrous bite and giving a cleaner, more delicate flavour. This is the early-season rhubarb worth using. It needs very little adjustment in the pan. Going into a crumble later - it won’t need much sugar. #rhubarb #allotmentlife #kitchengarden #forcedrhubarb #goodfood #fultonsstrawberrysurprise

Good Friday morning. Fresh from the oven, a batch of sourdough hot cross buns with citrus and spice. The flour does most of the work - good grain from an artisan mill changes the texture and depth completely. Less sugar, more spice. Best eaten warm with butter and a strong coffee. Breakfast’s on me. #hotcrossbuns #goodfridaymorning #sourdoughhotcrossbuns

Beef stifado, from an advanced cookery workshop in Greece last year. Six hours on a low heat and the onions break down into the sauce while the beef turns soft enough to cut with a spoon. A dish that relies on time rather than intervention. #beefstifado #greekfood #slowcooking #mediterraneancooking