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Article: From the Garden to the Plate - February

From the Garden to the Plate - February

From the Garden to the Plate - February

This spring we planted 80 tomato plants in the market garden. I was really excited for summer and well, I slightly overdid it. As you can imagine, we have had a steady stream of tomatoes starting with purple Cherokee, and various cherry varieties, now ox heart, Roma, and grosse lisse. I have been overwhelmed in the best way possible, trying my absolute hardest not to waste a single one. So I have had to be creative and find ways to use tomatoes in everything. 

We raise lamb on our farm, so it's a firm favorite and features regularly on our table. The combination of oregano, balsamic, and tomato in this dish make a luscious caramelized juice that coats the tender lamb. It's the simplicity that makes this dish so beautiful.

You can find the recipe and enjoy this delicious summer feast here on my Instagram. 

I'm reminding myself to remain present and enjoy summer's bounty because before we know it will be gone… until next year.


Sahra x

Images by Honey Atkinson and Camilla Johansson-Merrick

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Trisha’s Meanderings - February

Trisha’s Meanderings - February

A summer like never before - the garden on steroids and am burning it all onto my retina as know there will be other summers not as lush. Adore colour - the brighter the better - in the garden an...

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