Tuesday 3 June
Today we made the best of the local and seasonal vegetables Holt acquired on Sunday at the Summertown farmers' market.
We trimmed, halved, and boiled up the little artichokes (this is as big as they ever grow in England), then fried them in olive oil.
At the same time we roasted a panful of asparagus, and finally de-podded and boiled up the broad beans (a.k.a. favas).
Some butter on the beans, a squirt of lemon, and a dusting of Maldon sea salt, and it was perfect Spring.