I took over the pumpkin and courgette seeds that have successfully germinated on the window sill at home to the plots greenhouse. I think it is safe from those mice now, but the slugs might be the next to attack them, so cautiously I surrounded them with some crushed egg shells.
Everything at the plot is starting to look sprightly now, especially the herbs, green and fragrant, the peas clinging onto the string, and the broad beans starting to stand upright of their own will. Hopefully, there won't be too much in the way of strong winds while we are away, or any unwelcome visitors at the plot! As always we have asked our trusty neighbour to cast an eye over the plot now and again, as well as water the plants in the greenhouse, he as always has kindly agreed. He is so good to us.
Like any passionate grower of fruit or veg, I don't really want to leave my plot or any of my seedlings and plants, but my long overdue honeymoon in Paris beckons.
Before I fly out to Paris, I thought I would share with you a seasonal recipe: Rhubarb sorbet. Good for a day like today, when the sunshine had finally decided to join us in Scotland. These cherry blossoms growing at our local park contrast with the colour of the rhubarb sorbet so well.
Sorbet is ridiculously easy to make. Here it is for those of you wondering what else to do with all that rhubarb that is suddenly appearing on the market shelves, at farmers markets or even in your veg box. This sorbet is light, pink and very, very sharp not one for the faint hearted.
600g Rhubarb, cut into 1 inch pieces
Juice of 1 orange
Juice of 1 - 2 lemons
Dissolve sugar in 600ml water, then bring to the boil. Boil for a couple of minutes, then turn off and allow to cool. Put rhubarb pieces into a saucepan with the orange juice. Simmer on low heat until the rhubarb is tender. Leave to cool.
When both the rhubarb and sugar syrup are cool, pour into a food processor and blend until smooth. Add lemon juice to taste and then pour the mixture into a plastic container with a lid and freeze. After about an hour and half, remove from the freezer and put the iced rhubarb into the food processor and blend. Put the icy mixture back into the freezer and repeat the process one more time. Transfer to the fridge 20 minutes before yo wish to serve the rhubarb sorbet.