The race is on for Lammas now, Just 4 more whole days to finish the bread oven in time for the ancient harvest festival. Over the last couple of days, I’ve finished the brickwork for the plinth and filled it with clay and rubble:
This was filled nearly to the brim, and then the last 2 inches was just sand. Next I used block paving blocks to form the eventual oven floor, making sure it was nice and level;
I nearly came to blows over chard today. My colleague insisting it was disgusting and that you might as well “eat mud”; me waxing lyrical about the virtues of chard stalks (“the worst bit!”) fried in sage butter.
In a way she was right; for me the beauty of chard is that it does remind me of mud – earthy, minerally, nourishing loveliness. And every bite of the vibrant stalks is a mouthful of sunshine. Argh, how can she not like it?
Plot No. 85 has been producing a lot of the stuff recently, we can’t pick it fast enough, so there’s been a lot of chardy-dinners lately; barbecued marinated stalks at the big lunch on Sunday; pizza Fiorentina yesterday, and tonight, eggah!
Eggah is a middle-eastern solid omlette/tortilla, perfect for the mezze table, and eaten for hundreds of years to sustain pilgrims on their way to Mecca.
For my eggah, I added the blanched stalks and wilted leaves to some whisked eggs, with a pinch each of salt, pepper, and turmeric, and a sprinkling of chervil, and cooked the whole lot over a low heat in a frying pan for 20 mins – delicious!!! Made with eggs from our hens, and served with sugar snap peas from the lotti, it was virtually a free dinner too.