CROPPING at the allotment this week:
Red onions. Huge this year, and satisfyingly shiny when you dry them for a couple of days and peel away those crispy outer layers.
Raspberries. Not as good as previous wet years, but delicious.
Early carrots. Forked and mis-shapen. But much nicer than the generic straight watery ones in the shops.
Spuds. Looking better the longer I leave them in the ground. Keep and eye out for blight now, and remove the leaves above ground if spotted.
Beetroot. Ah, how I love beetroot. Pulled when snooker-ball sized, boiled in their skin which when removed reveals that bleeding, staining, vibrant vegetable which tastes divine with a sprinkle of salt.