The Harvest Begins!

We have just begun to harvest some of our vegetables. The one we look forward to with anticipation is the broad beans. Harvested young they are gorgeous! So lunch today was broad beans on toast from Hugh Fernley-Whittingstalls book River Cottage Everyday.

Beans 1
Saute some bacon and onionBeans 2
add lightly cooked bread beans, salt, pepper and a pinch of lemon juiceBeans 3
and slide onto a nice crispy piece of toast!Beans 4
Go on, try it

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