A (very) Little History of the Needle

From cottage gardens to country lanes, hedgerows and banks, the bright acid greens of spring have given way to the deep rich hues of summer. Bright flowers nod their heads as busy insects collect nectar and pollinate the plants, leaving setting fruits in their wake.

Along the railway line, cherry trees have swapped their spring blossom for a covering of fruit. Sweet cherries are best eaten fresh, whilst the sour ones make tasty tarts. Other quintessential summer fruits include fresh raspberries and strawberries, both best eaten as soon as possible after picking, bringing the taste of summer to puddings and bakes. For after all, July is the highest of high summer. A month when we can realistically hope for long hot days, followed by balmy golden evenings, perfect for beaches, barbeques and all kinds of outdoor activities. Although the longest day of the year, Midsummer’s Day on June 21 has already come and gone, the best of the summer season is (we hope!) still stretching out in front of us. July is bumper harvest time in gardens and allotments and our shops and markets are overflowing with fresh, locally grown produce. We’re spoilt for choice this month, and for the next few months too, so putting together a meal made entirely of local, home-grown or foraged seasonal ingredients should be a relatively simple, but still rewarding, challenge.

This is usually the hottest month of the year, so light fresh dishes, often portable for picnics, are what we desire and so this month’s selection of recipes includes a number suitable to pack and take along on a summer’s expedition. July, after all, brings with it the very best of our all too short British summer, in all its sunny golden glory. So whether you’re planning to build sand castles on the beach, picnic in the park, or just staying home with paddling pool and garden sprinkler, now is the time to get outside and make the most of all the season has to offer.