For the first time in yonks, and partly because there’s no Sunday Supper tonight, last night’s supper was an old fashioned chicken roast dinner. Equally old fashioned, the vegetables. Traditional carrots and peas.

But.

They were freshly pulled and plucked from the garden yesterday and then lightly boiled (with the stock used for the gravy) and the carrots dressed with a little knob of butter and fresh, chopped parsley.

The flavours took me back some 50 years to our vegetable garden in Grahamstown when I’d pull carrots and rinse them and eat them before they even got to the kitchen. Much the same with the peas. How enough arrived in the kitchen, let alone in the case of the peas, for freezing, was in spite of my sister and I.

All these years later and all these years of having our own vegetables, the pleasure does not diminish.

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Until next time
Fiona
The Sandbag House
McGregor, South Africa

Photo: Selma

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