A recipe from the Ginger Pig Meat Book, using a couple of neck fillets.
Archive for 9 Feb ’14
- Provence garlic
At the moment, we are able to take some leeks from the garden on a regular basis. They are not the thickest or tallest of leeks, but they are obviously really useful in the kitchen, and it’s great to still have some productivity in the garden despite the appalling weather.
The overwintering garlic is struggling on, but the soil is so waterlogged, and has been for weeks, that the bulbs could well be vulnerable to rotting.