We have been very creative and have produced beautiful observational artwork of the spring flowers in our garden. The colours have brightened the walls of our kitchen and have definately brought the outside inside!
Fabulous vegetables were harvested for our Spring vegetable curry. Rainbow beet, fennel, asparagus, white carrots, celery, Jerusalem artichokes, broadbeans and amazing sprouting broccoli. This was served with rice and radish raita. Lemons from our tree were used to make a lemon curd that we dolloped into homemade mini tartlet cases
