As the sun graces the United Kingdom with its warmth, the allure of fresh, homegrown vegetables becomes irresistible. Nestled in the picturesque village of Evershot, Summer Lodge Country House Hotel and Restaurant takes pride in cultivating its own herbs and vegetables throughout the year. In this article, we glean insights from the hotel’s Head Gardener, Robin Andrews, on the best vegetables to savor this summer and how to embark on your journey of growing your own vibrant produce at home.
The Bounty of British Summer Vegetables
“The variety and quality of vegetables available all around the UK is amazing,” remarks Robin Andrews. From freshly harvested runner beans, courgettes, and fennel to the verdant allure of broccoli, samphire, and summer squash, the British summer offers a palette of flavors. Andrews suggests crafting enticing salads with greens, spring onions, radishes, rocket, watercress, and new potatoes. For those with a penchant for sweetness, sharp blackcurrants and succulent strawberries, blueberries, and blackberries are in season, creating a symphony of colors on the plate.
Homegrown Delights: Easiest Vegetables to Grow
Embarking on a journey to grow your own vegetables at home need not be daunting. According to Andrews, the simplest vegetables to cultivate are salad leaves. With a container, seed tray, and compost-filled pot, even beginners can create a thriving garden. Andrews shares a step-by-step guide: make a small trench in the compost, sow the seeds, cover them, and water regularly. Within six weeks, vibrant salad leaves will emerge, ready to be enjoyed alongside other homegrown vegetables. As a thoughtful touch, Summer Lodge provides children with easy-to-grow vegetables in small plant pots.
A Growing Trend: Farm-to-Fork Vegetables
Is the trend for farm-to-fork vegetables on the rise? According to Andrews, there’s a noticeable shift. “I think more and more people are considering a plant-based diet,” he observes. Whether individuals are reducing meat consumption or embracing a meat-free lifestyle, creativity in meal preparation is on the ascent. The appeal of cultivating one’s vegetables aligns with a growing consciousness about the origins of the food we consume.
Summer Lodge’s Lush Harvest
In the heart of Summer Lodge’s gardens, a vibrant array of produce thrives. From salad leaves available from March to late November in the polytunnel to peas, sweetcorn, potatoes, and courgettes, the bounty is abundant. Herbs such as chives, rosemary, parsley, mint, and coriander perfume the air, while fruits like strawberries, raspberries, gooseberries, redcurrants, apples, pears, and rhubarb add a sweet note to the harvest. The hotel’s commitment to utilizing this fresh produce shines through in its award-winning fine-dining menus and special culinary events.
As guests eagerly anticipate yet more exceptional offerings this year, the gardens of Summer Lodge continue to inspire a connection between the earth’s abundance and the delectable dishes served within its walls. So, whether you’re strolling through the garden or nurturing your own container of salad leaves, the essence of a British summer is yours to savor.
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