Little Weed

This week due to the recent dry weather conditions, we were able to start on the weeding, something we enjoy doing as we know it's doing so much good to our soil and allowing our vegetables to reach their full potential.

This usually doesn’t begin until the end of March. However the ground was dry enough to clear the weeds from the rows of onions and we achieved satisfying results.

The woods that were planted eighteen years ago are now ready to be thinned out to enable the stronger specimens to mature.

We began this task of clearing and left smaller branches in rows on the forest floor; this encourages insects and wildlife to thrive.

The larger branches and tree trunks that we cleared have been brought back to the farm yard. They can be used for fuel and hopefully some of the Oak branches will be carved by our son Philip. We use everything and waste nothing. Job Done!

Try this lovely little recipe its quick and easy - let us know the results......

LEEKS WITH VEGETABLE VINAIGRETTE.

For 6- Preparation time: 15 minutes

Cooking time: 45 minutes

Leeks…………………6

Bouquet garni ….1

Tomatoes………….2

Chives…...................6 sprigs.

Olive Oil..............3 tbl.spoon.

Balsamic vinegar.1 tbl.spoon.

Dijon mustard…..1 teaspoon.

Salt, Pepper.

1 Slice the leeks into 1cm width pieces. Cook them with the bouquet garni with enough water to cover until tender. Remove the leeks with a slotted spoon.

2 Plunge the tomatoes for 30 seconds in the leek stock and remove their skin.

3 Reduce the look stock by a quarter.

4 Chop the tomato flesh into small dice and finally snip the chives and bulb spring onion.

5 Make a  vinaigrette by mixing the mustard with oil, vinegar and 3 tablespoons of leek stock. Season and add the diced tomato, chives and spring onion.

6 Dress the reserved leeks with this vinaigrette.