Summer's coming and 'fresh is best'

The last of the winter kale and a recent explosion of new rhubarb, coincide with better weather, longer days and a positive feel in the village highlight summer is on its way!!

The Scottish Relish gardening department, AKA Mrs Relish, has been doing the groundwork (!) for as much fresh produce this summer as the peaty soil and northern climate will allow. 

Its not unusual to see horizontal sleet in May, or frost-nipped grass in June, so we have to be realistic about what to grow. I would love to grow an avocado tree as much as the next millennial, but up here  its all about roots, hardy greens and berries that will make up the majority of your harvest. 

So, what are we looking forward to? 

You can see the rhubarb is going well and has already contributed to a beautiful frangipane. When theres tons of this, I'll often sub it into curries instead of tamarind or lime, it adds a wonderful sourness. 

The summer kales and chards will be another couplThe summer kales and chards will be another couple of months yet, but these sauteed quickly with a little herb butter are a great accompaniment to lots of proteins. e of months yet, but these sauteed quickly with a little herb butter are a great accompaniment to lots of proteins. 

And the beets. Sometimes unsung, sometimes super trendy, sometimes called the poor man's truffle. Personally, I think a golden beet served fresh and simple is hard to beet (apologies) - perhaps shaved raw with lemon vinaigrette, or poached and dressed with olive oil and rock salt. As my old head chef used to say 'fresh is best', and this time of year the fruit and veg gets better each week!