Here in Dorset (and probably most of England) it finally feels as if summer has landed. Even on this rather wet Tuesday, it is still warm outside and the air smells sweet and fresh. My feet are bare, my big, fluffy throw lies redundant across the sofa, and my vase of roses and wildflowers are in full, fragrant bloom. The light evening and brightening sky means an early evening beach walk beckons, before relaxing down with a crisp glass of white wine and a delicious supper. As much as I love the cosiness of autumn and winter, (autumn is, in fact, my favourite season) this time of year is to be savoured.
I have recently started ordering a weekly organic veg box from a Dorset farm (more on that later!) and have delighted yet again in the simple pleasure of eating wholesome, local food grown seasonally. It makes me feel in tune with the earth and with my body. At this very moment, I am slowly roasting some raw Dorset beetroot ready for a pearled barley risotto for tonight’s eating. It’s just…so…fresh. And it feels so right! I cannot begin describe how wonderful the deep, earthy, woody smell of the beetroot was as I sliced it into thick wedges. I can’t wait to blog about this risotto very soon!
Although strictly speaking we are still in May, (and thus not technically summer) this Summer Quinoa Salad was especially made for my lovely friend Nina’s Macmillan Summer Lights party – officially set in summer despite the very cold April day! I don’t want to let this spoil my romance over seasonal eating, though – this little cheat was definitely for a worthwhile cause.