Seasonal Summer Recipes


“This month we’ve spent over half of our time on the Phipps Bridge Community Garden watering and harvesting. The sheer volume of vegetables can be quite daunting – could you eat 20 kilos of large courgettes and 3 kilos of lettuce? – and once we’ve all taken as much as we want for ourselves and our friends and neighbours we often give a good load of things to the Salvation Army and other organisations which feed people in need.


I recently discovered that lettuce makes very good soup (thank you for the tip Sandra) which is delicious hot or cold. You can even make it with lettuces which have bolted – when they shoot up tall and prepare to make flowers and seeds.”


Ruth

Community Gardening Champion

Lettuce soup


1 small onion, finely chopped

1 clove of garlic, chopped or put through a garlic press

A good knob of butter

1 tsp ground corriander

1 large potato, diced

500g washed and coarsely chopped lettuce

¾ litre vegetable stock, which can be made with bouillon or a stock cube.


Sweat the onion gently in the butter for about 5 mins. Add the garlic and cook for a further 2 minutes. Stir in the corriander and add the rest of the ingredients. Stir well, Simmer for about 20 minutes until the potato is soft. Remove from the heat. When slightly cooler put in a blender. Season to taste.


There are a surprising number of things you can do with courgettes, even large ones. They can be stuffed with a savoury mushroom or lentil mix. Finely sliced courgettes (large or small) make a delicious accompaniment to a main dish if you fry them with