3 Meals from the Garden

Dinner
Beans (Purple King, they turn green when you cook them!), basil, rocket, Italian parsley and French tarragon to go in pasta. A fig for dessert.

Lunch
Baby lettuce (Butterhead), chicory, purple basil with added roasted red capsicum, escabeche (pickled carrots and chiles) and dijon mustard for a vinaigrette dressing. Topped with salmon.

Breakfast
Rhubarb, plums, ginger shoots and added cinnamon sticks for a compote. Mixed with yogurt and BarleyMax cereal.