A chink of light, and even warmth as April enters. We missed the January broad beans, but now have them in the ground, along with sugar snap peas, and lettuce now planted. Cows turned out but, not a lot of grass yet.
Went out last night to celebrate Tim’s , our middle one, birthday, and as he lives close to the Running Horse Littleton, Winchester, that was the easiest thing to do. Kicked of with a charcuterie platter, and much to our surprise there were two big chunks of Lyburn Gold sat on the top. That was unexpected, and a great platter, along with crusty bread, olives and capers. Washed down with a pint of Upham’s Punter, very smooth.
There is something very special about the first asparagus of the season, mine were cut straight from the fields at Sopley Farm. I don’t want asparagus from Peru or Timbucktoo, just freshly cut stalks from the field will do.
Then finely grate Old Winchester over the top.
Our cheese,is never better, than just cut from the round.
Asparagus, is never better, than str!aight from the ground.
Its all happening on television at the moment, James Durrant from The Plough, at Longparish, has just made his way into the next round of the Great British Menu. His main course hailed as a masterpiece, carried him forward, the pud pulled him down a bit, but from where I was sitting, looked fantastic, sticky toffee and ice cream will tick my box any day!
