During the height of summer in August, we were finally able to harvest cucumbers, tomatoes, chillies and coriander all at the same time, reaching our goal of a Thai beef salad made from home grown vegetables. (If you are feeling peckish, you can also check out our Thai Beef Salad recipe here.)
Tomatoes were left to slowly ripen on the vine, and picked at their sweetest. Cool, crisp cucumbers were plucked straight from plot to kitchen and a handful of coriander leaves and stems snipped to add the zesty tang needed in this Thai feast.
Then, we turned to our chillies which were green and quite insistent on not transforming into ripe, red ones despite having been placed in a full sun position. We decided that it wasn't worth waiting any longer, and so picked them green and used them anyway.
Our chillis are the "Apache" variety.
You can read our earlier posts on growing cucumber and coriander here:
Growing Cucumbers you're going to love eating
Grow Crazy Coriander to add zest to your food