organic vegetable gardening courses, growing tips and homegrown recipes.
If you've got pumpkins, you'll want to make some pumpkin soup. This one has an intriguing flavour and a smooth, creamy texture. I stole some peanut butter from the jar I use to bait the mouse traps. I prefer to base it on a good rooster stock but if you want a vegetarian or vegan version, a good vegetable stock would suffice. Makes 4-6 portions. … [Read more...]
I tried Virgil Evetts' swedish rye bread recipe at the weekend, after a whistle stop tour round the supermarket on Friday evening to buy rye flour and molasses. Strangely the latter was located in the health food section and I returned home to find I already had a jar in the pantry that I use to make up active EM spray for the garden. I made the … [Read more...]
If you've got apple or pear trees it's a great time to make a jalousie, particularly if some of the fruit aren't perfect and can't be stored. A jalousie is a French pastry which is half turnover, half strudel. Serves eight to ten. 450g puff pastry 50g butter, softened 50g icing sugar 2 eggs 50g plain flour 50g ground almonds grated zest of a … [Read more...]
Reading biographies is a harmless way to satisfy our voyeuristic tendencies. Other people's inspirational, tragic or traumatic stories can brighten our day or allow us to escape it momentarily. I go through phases of enjoying memoirs. Two recent ones had a tennis theme which I enjoyed, even though it's a game about which I know very little. Open: … [Read more...]
Pumpkins and summer squash are easy to grow, need little care and store through the winter. I've grown the smallest ones vertically and larger ones sprawling on the ground. You can even grow them on a rotting compost heap. Kings Seeds has a wonderful selection to tempt you but if you want to save seeds from your favourite pumpkin and sow them next … [Read more...]
The Kitchen Garden featured on Saturday's Dominion Post gardening page. … [Read more...]
Mini pumpkins are ready to eat now and make a marvellous receptacle for all types of stuffing. If you fill them with grated gruyere cheese and some crushed garlic you end up with individual cheesy pumpkin soups in their own bowl. I used the kernels from half a cob of corn, about 50g of grated cheddar cheese and a dollop of homemade pesto to fill … [Read more...]
If you've raised some chicks and have a rooster or two beginning to find his voice, I'll be running the workshop on Sunday 13 March 2011 at 10am at The Kitchen Garden for you to learn how to slaughter and prepare your birds for the table. You can also deal with older laying hens at the same time. I've currently got a waiting list for this workshop. … [Read more...]
This delicious slice is a variation on rhubarb shortcake. Both are good for morning tea or as a dessert. You could substitute berries or other chopped fruit for the rhubarb if you prefer. It freezes well. Makes 25 pieces. 250g self raising flour One teaspoon ground cinnamon 175g butter at room temperature 100g caster sugar 75g ground … [Read more...]
