Our year in the garden is coming to a close, but there are still treats to be had. Some things that we put a lot of effort into came to nothing (sweet potatoes), while others that we put next to no effort or absolutely no effort into have been late in the season successes (wild raspberries, radicchio). Some old stand-bys did very well (garlic, rhubarb, lettuces), some were decent in their output but far from stellar (carrots), while others never took off (my chard never happened, in spite of repeated sowings, which is downright weird for me). Locally, green tomatoes seemed to be a major trend this summer, and that’s fine by me (we love green tomato chutney as well as just allowing the fruit to continue ripening indoors).
The sweet potatoes were a huge disappointment. My husband lovingly prepared beds that would keep our plants coddled and warm (they love the heat) and did everything by the book, but some critters decimated our crop. Not to be deterred, he has plans to keep several plants indoors over the winter and to keep trying.
The raspberries were a big surprise (we’ve had none the last two years) and there are more waiting to be picked in the next couple of days. We’ve made quite a few coffee cakes with raspberries, stirred them into yogurt and enjoyed them on crepes.
Radicchio blew me away. I’d totally forgotten that I even planted any, and just recently came across several in my front garden (a small space dominated by our happy rhubarb and a variety of lettuces, and usually with a few bean plants winding their way up posts). They are absolutely perfect. Keen to try something new, I found the idea for an incredibly simple but delicious sandwich that my husband and I have enjoyed for lunch during the week a couple of times. Highly recommended.
Halloumi, Radicchio and Tomato Sandwich
Fry halloumi slices in a little olive oil till both sides are nicely golden. Toast bread, slather on mayo, and then pile on radicchio, tomato slices and halloumi. Enjoy!