We harvested rhubarb from the veg patch, but didn’t quite have enough to make dessert so we added apples. Using a gluten free crumble recipe Jamie Oliver did on TV years ago, we made crumble topping. We also had a big carton of double cream, so made about a litre of home made ice cream to go with it, using a recipe from “The Nourishing Traditions Cookbook for Children”. The ice cream recipe said to use within a week of freezing, but it was too delicious to last that long: within a couple of days I had to defrost some frozen blackberries and make another yummy crumble to finish it off!
When I got a bag of wild garlic in my veg box, I really didn’t know what to do with it. I was delighted, then when a friend shared a recipe on Facebook that he’d tried that afternoon for wild garlic and cheese scones. It was a National Trust recipe (https://www.nationaltrust.org.uk/prior-park-landscape-garden/recipes/wild-garlic-and-cheese-scones), and used ingredients I wouldn’t use like margarine and wheat flour. So I adapted to use butter and white spelt flour instead. These were delicious. The recipe I worked from suggested that it would make 25 scones, but we got 3 dozen out of the ingredients. So next time, I will be inclined to halve the quantities. They were delicious with butter and a lump of cheese as a tasty light lunch.
When I made quiche, I had too much pastry for one quiche, but nowhere enough for two. Chris suggested I make “Sad Cake”, which is something he used to make when he visited his Grandma as a little boy.
Everyone loved it here, so it was more “Happy Cake” than “Sad Cake”. I might also experiment with different fillings.