Relaxed Farming - our farm in your classroom

From photo one to photo two in just half a day.
Home made soup has to be one of the best meals you can make, especially if the vegetables are fresh from the polytunnel so home grown too (leek, parsnip and carrot pictured). We simply peeled, washed and chopped; threw the veg in a pan; added water and a generous splash of Lea and Perrins; and left on the Rayburn for three to four hours.
Over boiling vegetables to serve with, for example, a roast meal IS not the way we do it (the veg gets too soft and the vitamins disappear in the water) BUT in a soup, a long slow boil really enhances the flavour. We got our 'crunch' and vitamins from the cauliflower (sadly NOT grown by us) as we only added this as we served the soup in our bowls, along with freshly made bread!
We have now pretty much taken all the vegetables we have left out of the polytunnel, and will now have a gap as our new planting this year has been delayed due to the polytunnel ripping in the storms. At the moment we are considering 'making do' and not looking to get a new one put up. We have secured the ripped sides as much as we can by tying rope to the frame so the polythene does flap quite so much. Onions sets and seed potatoes are now on order!!!