May in The Farm Table

May is here, and while I promise this will be the last time I wax lyrical about asparagus for a while, we’ll be savouring the last few stalks over the coming weeks before it disappears for another year. It’s been a joy to celebrate this seasonal gem, but May brings new treasures to the table. Salad lovers can rejoice as radishes, spring onions, and crisp lettuces begin to grace our plates, along with vibrant spring greens. On the sweeter side, we’re hopeful for early strawberries to pair with the last of the field rhubarb - a fleeting but glorious transition in the pudding department.

Out on the farm, despite being in the midst of the hunger gap (the period between winter & summer crops), there is plenty to do. The fields hum with activity as the boys spread muck, prepare the ground & sow the seeds of summer. Our herd of Ruby Red cattle emerges from the barn for a summer on the wetlands. It’s always a joy to see them buck & frolic with excitement as their turfed out.

Later this month, we’ll be setting up camp at the Devon County Show – a chaotic but fantastic few days. If you have kids, I’d highly recommend bringing them down to get some mud between their fingernails & experience some rural life. Come and see us after the sheep shearing for a Ruby Red steak sarnie & pint of Devon Red. Our iconic tipis will be pitched at our usual ring side spot, you can’t miss us!

George Dart

Ingredients

8 x purple artichokes
150g podded fresh peas (frozen will work)
200g new potatoes or Jersey Royals
50g parsley
50g chives
50g tarragon
1 x fresh lemon, zest and juice
50g butter
100g olive oil
20g Dijon mustard
1 bunch spring onion
150g white wine
Salt and pepper

Method

Cut the top inch off of the artichokes, then peel back the rough leaves and peel the stems. Cut in half down the stem and choke, and scoop out the hair of the choke.
In a warm frying pan with a dash of oil start browning the salted artichokes on the flat side. After a few minutes, pour white wine over them and cover with a lid (or baking paper) until the artichokes are soft to touch or the wine has almost gone. Then put the butter in the pan with the lemon juice and leave to cool at room temperature.
Chop the chives, tarragon and parsley and mix with the olive oil, mustard and lemon zest.
Boil the potatoes in salty water, allow to cool and then dice.
Cook the peas and then cover with ice water to cool them quickly.
Mix the cool peas, diced potatoes and herb mix together, adding salt and pepper to taste.
To serve, put the pea and potato salsa on the plate first, top with the artichokes and drizzle the cooking liquid over the dish.

Darts Farm

May in The Farm Table

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