The problem with allotment gardening is “gluts”. Too many of the same crop ready to eat at the same time.
This year we have reduced the number of broad bean plants and staggered the planting to try to overcome this problem. Twenty plants in total. So no more “freezing frenzies” as we try to harvest before we leave for the summer.
Fewer beans means greater enjoyment. We picked them earlier so that the beans are more tender. The first batch were stewed with olive oil. The remainder were double shelled and served with jamón or mashed with ricotta and basil and served on toasted bread as pintxos.
They were all used up rather quickly and maybe next year we will grow a few more. Rather than filling up the freezer with the excess we will try leaving some beans to dry on the plant.
