We had our first bumper harvest of spinach this week, a variety called Trumpet F1 that we grew from seed, and we used it to make spinach soup.
We made our veg stock base for the soup using a standard mirepoix using supermarket veg, but hopefully in the next few weeks we will be able to make this soup from ingredients exclusively picked from our patch as we are growing loads of onions, carrots and celery. That will feel like a triumph.
But we didn’t stop there. We also made a multigrain loaf of bread using flour that we purchased from Shipton Mill (a family-run business in Tetbury, Gloucestershire). We highly recommend the flour from them.
Not surprisingly, the spinach soup was incredibly delicious and packed with all the minerals and goodness one gets from spinach. This, coupled with the freshly baked bread, was an awesome lunch. There’s going to be a lot more meals like this in the summer, stemming largely from the veg we’re growing in our patch. I can’t wait.