Rachel Rowley, husband Chris and her brother-in-law Chris run Ballintaggart Farm in Grandtully
Simple and fresh
We’re still gratefully sailing on summer and while my appetite for scrumptious Scottish berries, salads and sweet ice cream treats shows no sign of abating, my appetite for cooking has all but disappeared.
So we’ve kept things simple and fresh, enjoying combinations such as braised artichokes, mint and rocket, smoked mackerel with early potatoes and watercress, simple remoulades and vinaigrettes with garden leaves, sweetcorn fritters, cougette frittatas and on the only cool, wet day we’ve had in months, a comforting fish pie. We’re planning classic pastas to share with family and friends visiting later in the month too – lemon and parsley, spaghetti alle vongole, slow roasted tomatoes and this week, with the first pickings of foraged chanterelles with garlic and butter.
Happy memories
In the kitchen garden, which is rather like a jungle just now, we are picking sweet snow peas, radishes, sorrel, kales and salad leaves, courgette flowers and eagerly anticipating kohlrabi, shallots, beetroot, broccoli and artichokes. This has made the many hours of watering the garden worthwhile and the blue skies have been the backdrop to many happy summer memories over along winter.
Music to cook to
We’re listening to the podcast of Desert Island Discs. Inspiring and soothing in equal measure.
@ballintaggartfarm (Instagram)
