Good Food Kitchen

This week’s rhubarb and custard tartlets made with Fultons Strawberry Surprise and Stockbridge Arrow from the allotment. Layers of sweet shortcrust, rhubarb compote, vanilla set custard and poached rhubarb with the sugar kept light so the fruit still tastes of itself. #rhubarb #rhubarbandcustard #allotmentgrown #springbaking #gardentocake

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