Sometimes we just wanna eat purple food …. so we do.
I dug up the last of the beetroot, and rootled around for the last few onions and cut one of the red cabbages from the hugelkultur and made coleslaw.
Finely slice the cabbage and onion. Peel and then grate the beetroot. Mix in a bowl with mayonnaise and a dash of lemon juice, season and eat.
We had it with roast Anya potatoes from storage and our new rare-breed (Large Black x Middle White) pork and apple and old English sausages that had just come back from the butcher.
Who says seasonal eating isn’t colourful?
N.B. the sausages are for sale as is the delicious bacon we got back too – smoked and unsmoked, back and streaky. Happy, free-range, rare-breed, slow-grown, locally produced, small-scale, delicious pork fed on non-gm organic feed and kept on land managed organically and sustainably. These are smug and tasty sausages!
N.B. We also have gluten-free sausages.