The Residents Gardening Club has been extremely busy this year. We planted Tomatoes, Lettuce and Broad beans in the late spring and have enjoyed some bumper crops. We’re still picking Tomatoes as we head into November, but the last of the Broad beans were getting a little tough, so we made a broad bean dip with them.  Here’s the recipe we used.

Cook your broad beans in boiling water for about 3-5 mins, cool them in iced water. Drain and add the broad beans with some creme fraiche, a few fresh mint leaves and a squeeze of lemon to a blender and whiz until smooth. Season to taste and serve with warm pitta bread. DO NOT leave the dip unattended, as it’s so good there’ll be none left after you get back from washing up!!

We’ve slowly started to clear the vegetable table and the raised beds and will prepare the ground for next spring, when we hope for another bumper crop.

With 10-12 weeks to go before Christmas we planted up our Hyacinth bulbs. With any luck we should have a fine show of colour on our window sills for Christmas.

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