It’s possible to grow a considerable range of produce for the Christmas dinner table, from potatoes to salad.
In our garden, we concentrate on just a few crops for our festive meal. We prepared and steamed the leafy buttons from a stem of plump Brussels sprouts, and several large sweet parsnips – though one or two of these roots that we dug up appeared rotten in the centre and were unusable.
We picked handfuls of fresh herbs; particularly thyme and sage, which was joined by onions that had been harvested a few months ago and stored in a cool cupboard, to make stuffing.
Even the leafy tops of the sprout stems were put to good use; blanched and cooked up in a bubble-and-squeak, a great dish for leftovers. Combined and fried up with mashed potato and chunks of leftover meat, then topped with a fried egg, they made a fine meal.
Hope that you had a wonderful Christmas – did you enjoy any harvests from your garden?