We had so much to harvest today, it was great!
- Berries for the fruit salad: black and red currants, strawberries, wild strawberries and raspberries
- For the side salad: cucumber, tomatoes, radishes, lettuce
- For the burger: coriander
- For the pesto: carrot top, radish leaves, sweet basil
- And for the first time, we harvested a tomatillo! Unusual and taste for sure!
2 small sweet potatoes, about 500g
4 piquillo peppers
3 tbsp coriander, chopped
140g breadcrumbs + for coating
1 carrot, coarsely grated
25g savoury seed mix
3 tbsp vegetable oil
10 burger buns
Peel sweet potato and the potatoes. Cut them into chunks and boil until just tender. Drain well and mash.
Chop the piquillo pepper and add to the mashed potato with the coriander, seasoning well. Stir in the breadcrumbs, carrot and the seeds to make a soft dough. Mix well and then shape into 10 burgers.
Then coat each burger.
Heat the oil in a frying pan. Fry the burgers 2-3 at a time, for 2-3 minutes on each side, until golden.
Carrot top pesto
For the pesto we had a recipe and … we didn’t follow it! We had lots of radish and carrot tops left so we thought it would be a shame not to use them!
Salt and pepper to taste
2 hands full of carrot top (tough stems removed)
2 hands full of radish leaves
1 large clove garlic, roughly chopped
1 hand full of basil
2 tbsp mixed seeds
1 tbsp cheddar (or other cheese)
Olive oil will depend on the texture you want
After washing all your greens, put all the ingredients in a food processor. While the food processor is running, slowly pour in the olive oil in a steady stream.
Big thank you everyone, especially Marnie and Ula for being the photographers!