Before entering the grow-your-own stage of my life about four years ago, I was a religious patron of farmers' markets. Now I rarely make it more than once a month, if that (though you’ll find me down at Borough Market each and every Friday. Not that my enthusiasm for farmers' markets has waned - they get better all the time – it’s just that I am replete in the fruit and veg department, thanks to my lovingly tended lottie, and that’s the dominant food group in my diet.

Farmers' market produce is, without a doubt, the next best thing, especially when received from the hand of the person who grew it and probably plucked, dug or picked that morning. Shame they only happen at weekends. Of course, the farmers are too busy farming during the week! Find your nearest market here.

Last Sunday however, I hit the Islington farmers' market just to catch the vibe. I was thrilled to find a huge plant sale going on just outside, with lots more plant stalls in the market itself. Edible plants are becoming more and more of a feature in most farmer’s markets I’ve been to in the past year or two – and it’s no surprise; after all, growing your own is the new rock ‘n’ roll!

The one area where I am lacking is herbs, and there were thousands of cheap, healthy plants for sale here. I love growing as much as possible from seed, and that works well for herbs like coriander, dill and parsley. However, herbs like thyme and basil are trickier, and the price you pay for unusual varieties negates the economy. So, I fully augmented my herb garden in one fell swoop and returned home with eight new thriving herb varieties including chocolate mint, which really does taste of chocolate and is excellent with strawberries apparently, and the exquisite African basil with purple under-sided leaves. And I spent just over a tenner for the lot.

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Back at the plot, we said goodbye to asparagus for 2009, as midsummer’s day is the cut-off time for cutting, for the well-being of the plants. We bid farewell by relishing the last harvest, simply steamed and blanketed with thinly sliced grilled smoked cheddar (from the farmer’s market). It was a sweetly melancholy moment, but never mind – the baby courgettes and their blossoms will soon be keeping us busy.

We are drowning in strawberries (not a bad way to go) and are quite overwhelmed by globe artichokes right now. Artichokes are my desert island vegetable, so it is an embarrassment of riches. The more you cut, the more of these remarkably complex thistle flowers magically appear. The stunning six-foot tall plants with giant feathery silver leaves and its fist-size spiky buds are attracting a lot of attention from passers-by, as our plot faces the street. It’s a great talking point, and has earned me many new local acquaintances, recipe suggestions, and most often just plain consternation from people who want to know, “What IS that amazing plant?” It’s a babe magnet!

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TIP OF THE WEEK: In warm weather, it’s tempting to water constantly, but it is actually possible to over-water, which can result in weak plants. Give them a few occasional thirsty spells, and most plants will develop deeper, more robust roots as they seek water underground.

Seasonal Recipe: Strawberry Rose Milkshake

Here’s something a little different if you’re running out of strawberry ideas. Rosewater and strawberries are a magic combo. Plain old vanilla ice cream is fine, but for a true taste of English summer, seek out Kelly’s of Cornwall clotted cream ice cream, available in supermarkets, and you’ll be transported back to childhood seaside holidays.

250g strawberries, washed and hulled

4 golf-ball size scoops of clotted cream ice cream

1 tsp rosewater

A splash of milk

Place the strawberries, ice cream and rosewater in a liquidizer, and add just a tiny bit of milk if necessary – just enough to allow the blade to do its job. Blend until smooth, then slurp out of a tall glass with a straw. Serves 2

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