A couple new things this week: Brussel sprouts and celeriac. Some of the sprouts have loose outer leaves that should be stripped before eating. The next batch should be tighter and more uniform in the cooler weather. The celeriac tastes a lot like celery (surprise!) and is great eaten raw like carrots or in a coleslaw-like salad. I left some of the tops on as they can also be used to give a celery flavour to other meals if you’re so inclined. The potatoes are a bit rough this week. I speared a lot of them with the pitchfork in my haste and a few others had grub damage. They’ll be fine if eaten in the next couple of weeks but should be kept in the fridge. The broccoli has (finally!) really come on well now with a lot of it ready in the garden. The cooler weather is helping to keep it nice so that I’m not in too much of a rush to get it out. The cauliflower is really moving slowly. I can see a few heads starting to form, but many are still not visible. I’ll give a head of cabbage to everyone next week.