![\"green](\"http:\/\/www.yoga-4-all.co.uk\/wp_news\/wp-content\/uploads\/2013\/08\/artichokes.jpg\")
green and purple artichokes<\/p><\/div>\n
Top of the list are the artichokes.\u00a0 We now have over a dozen sturdy plants – both green and purple varieties, and each plant gave us ten or more tasty fruits.\u00a0 Truly these are the vegetable for lazy gardeners – resprouting energetically every year on even the dryest untilled soil. They are delicious\u00a0 steamed or boiled and served with a garlic and herb vinegarette.\u00a0 The glut can be bottled as hearts and enjoyed in the winter months.<\/p>\n
![\"habas](\"http:\/\/www.yoga-4-all.co.uk\/wp_news\/wp-content\/uploads\/2013\/08\/habas-con-jamon.jpg\")
habas con jamon<\/p><\/div>\n
Broad beans are another\u00a0 favourite;\u00a0 and like all really fresh organic veg, need only the simplest of preparations to transform into a flavoursome meal.\u00a0 Our favourite is Habas con Jamon.\u00a0 Start by\u00a0 browning some onion, garlic and pork (bacon or ham will do).\u00a0 Then\u00a0 add a couple of handfuls of shelled, blanched\u00a0 broad beans.\u00a0 If the beans are young and fresh they can be eaten\u00a0 without removing their grey overcoats.\u00a0 Otherwise slip these off after blanching.\u00a0 Cook for another 10 minutes then add a handful of chopped mint.\u00a0 Voila!<\/p>\n
![\"rainbow](\"http:\/\/www.yoga-4-all.co.uk\/wp_news\/wp-content\/uploads\/2013\/08\/chard.jpg\")
colorful rainbow chard<\/p><\/div>\n
Chard and spinach have done very well this year. The colourful chard stalks can be steamed and eaten like asparagus.\u00a0 Then combine the cooked leaves with onions, garlic, dill and some feta cheese for a Greek style filling for pies and frittata. It also works well in a lasagna, with the pasta layer being replaced with slices of grilled courgettes.<\/p>\n
![\"spinach](\"http:\/\/www.yoga-4-all.co.uk\/wp_news\/wp-content\/uploads\/2013\/08\/spinach.jpg\")
spinach and chard mixed with dill and feta make a tasty filling for pies and frittatas<\/p><\/div>\n
Our courgette harvest is only just getting started.\u00a0 Young courgettes can be eaten raw\u00a0 and combined julienne style with strips of peppery raw turnip and some shredded courgette flowers for a colourful salad bowl.<\/p>\n
![\"courgettes-and-turnips\"](\"http:\/\/www.yoga-4-all.co.uk\/wp_news\/wp-content\/uploads\/2013\/08\/courgettes-and-turnips1.jpg\")
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We have been rather neglectful of our allotment this year.\u00a0 With personal and work issues taking priority, keeping our fruit and veg patch in apple pie order has rather gone by the wayside. So it seems even more of a … Continue reading