We grow our food for eating, although we do have the occasional conversation about showing, before doing nothing about it.  Because of the culinary importance of the allotment we have worked this year to give year round crops.  In the ground at the moment we have the last of the carrots, parsnips and beetroots that will see us through to the New Year, celeriac that will also continue to crop throughout the winter and assorted winter greens, cabbage, Brussels sprouts, purple sprouting broccoli and perpetual spinach.

Taste is paramount and we generally select our cultivars on flavour in the first instance.  Other factors such as disease or pest resistance come into play, but we see little point in growing something that the pests won’t touch if the suspicion is that they won’t eat it because it doesn’t actually taste of anything.

Despite the focus on flavour, one of the joys of food is the way that colour can enhance the appeal of a dish.  Growing your own means easy access to tasty vegetables in a variety of colours and whether served hot or cold, a colourful dish is a treat for all the senses.

Technicolour salad

Roast vegetables