Rachel, husband Chris, and brother-in-law Andrew run Ballintaggart Farm in Grandtully.
Picnics
These past weeks, it’s almost been too hot for cooking, something very rare in Scotland! We have been soaking up every last drop of sunshine and decided that picnics offer the best solution for maximum reward in terms of flavour and time outdoors and low effort in the kitchen.
Now that school holidays are in full swing, we have enjoyed foraging – with little helping hands – for heady elderflowers to make cordials for soft drinks and gin and tonics, being sure to leave some flowers to turn to elderberries for syrups and sauces later in the year. We’ve also been picking wild flowers posies, the simplest of table or picnic rug decorations.
Quick plates
Quick pates of mackerel, salmon or even frozen peas (our homegrown ones are not ready yet) with Parmesan added to a dash of crème fraiche, seasoning and liberal lemon juice in the blender have made easy toppings for open sandwiches and crackers and we’ve thrown together salads, the most popular being kitchen garden leaves with fennel, roasted peppers and anchovies; peaches with Parma ham, garden rocket (which has bolted in the sun) and mozzarella.
When we have spent any time in the kitchen, it’s been simple – slow-roasted chicken or pork with herbs and spices, rustically shredded and served cold, baked tomatoes stuffed with rice, roasted vegetables and good cheese (whatever’s in the fridge), rustic rock buns to enjoy in the garden or fuel a walk to the river and at our most impressive, a crab, tomato and saffron tart and a wild gooseberry and almond cake. There’s also been punnet after punnet of Perthshire soft fruit and plenty of ice creams, of course!
Music to cook to
Swedish folk duo First Aid Kit: their vibe seems to suit our summer mood in the garden, by the river or watching the sun go down!
@ballintaggartfarm (Instagram)
