http://www.thekitchengarden.co.nz organic vegetable gardening courses, growing tips and homegrown recipes. Thu, 17 May 2012 04:02:47 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 http://www.thekitchengarden.co.nz/index.php/2012/05/other-people-doing-interesting-things/ http://www.thekitchengarden.co.nz/index.php/2012/05/other-people-doing-interesting-things/#comments Mon, 14 May 2012 04:57:11 +0000 Rachel http://www.thekitchengarden.co.nz/?p=4005

If you're disappointed about how far you've got with your New Year's health and fitness resolutions, a Revive Weekend at Queen's Birthday weekend in Martinborough will set you on the right road. Raewyn and Pru, the straight-talking Mybod team who run it, will motivate, inspire and direct you in just the combination you need to get the results you want. If you get that part of your life sorted, everything else seems to go more smoothly.

Jen is another talented lady sharing her expertise at The Fashion Workshop. She's also patient, knowledgable and encouraging. Whether the time has come to learn to sew or whether you're an expert seamstress who needs a studio where you can create with like-minded people, Jen can help you.

The team at es design has interior design all sewn up in a fun way. Call in to see them at one Marion Street, Wellington and you'll either walk away with the perfect gift for a friend or a plan for the complete refurbishment of your home decor. You never can tell. They have an eclectic music collection and a fondness for pizza.

Prepare, cook and eat a meal at Elements Cafe, Lyall Bay. Everything from seasonal cooking, classes for kids to cheesemaking under expert tuition. Or design your own class.  ]]> http://www.thekitchengarden.co.nz/index.php/2012/05/other-people-doing-interesting-things/feed/ 0 http://www.thekitchengarden.co.nz/index.php/2012/04/mrs-carrs-english-lemon-cake/ http://www.thekitchengarden.co.nz/index.php/2012/04/mrs-carrs-english-lemon-cake/#comments Thu, 26 Apr 2012 08:27:11 +0000 Rachel http://www.thekitchengarden.co.nz/?p=3997

Sometimes the simplest recipes are the best. Mrs. Carr was a farmer's wife and friend of my parents. Her lemon cake recipe is a family favourite. A sweet, buttery treat balanced by the tartness of lemon. I favour the Imperial measurements for this as they are far easier to remember. My favourite 22cm square silicone mould gives a cake that cuts into 16 or 20 pieces and releases easily without greasing or lining. Don't use a loose-bottomed tin or the syrup will run out.

  175g / 6oz butter
225g / 8oz caster sugar
3 eggs
225g/ 8oz self raising flour
grated rind of two lemons
about a third of a cup of milk

For the lemon syrup: three tablespoons icing sugar and juice of two lemons.

Cream the butter and sugar together until pale. Slowly add the beaten eggs. Sift in the flour and fold in with the lemon rind. Add the milk and mix to a soft dough. Pour into a prepared tin and cook for 40-50 minutes at 180 degrees C until a skewer inserted into the middle of the cake comes out clean. Make a syrup by dissolving the icing sugar in the lemon juice (I put it in the oven for the last five minutes of cooking in a heat-proof jug). Leave the cake in its tin and drizzle over the syrup whilst still warm.]]> http://www.thekitchengarden.co.nz/index.php/2012/04/mrs-carrs-english-lemon-cake/feed/ 0 http://www.thekitchengarden.co.nz/index.php/2012/04/fettle-your-strawberries/ http://www.thekitchengarden.co.nz/index.php/2012/04/fettle-your-strawberries/#comments Wed, 18 Apr 2012 04:20:57 +0000 Rachel http://www.thekitchengarden.co.nz/?p=3988

Strawberries work hard all summer. If you're lucky you might have picked a few recently due to some sunny weather and plenty of rain. I renew my strawberry beds every three years with the second season being the most productive one. That means I pull out one third of my strawberry plants each autumn and in the spring plant a similar number of plants somewhere new. They need a reasonable amount of sunshine and don't like wet feet but don't mind the acid soil we tend to have in Wellington. I also cut off all the runners from the plants I'm keeping, dig them up and pot them up to replant in spring or give away. I tried buying plants from the garden center last year, but they were far inferior to the ones I grew myself. I've tried replanting them in autumn but found they did better with some TLC in the pots and I could choose the healthiest ones to keep. Once I've pulled out all the runners and removed any plants that aren't looking happy I give the whole bed a good layer of mulch to keep the soil warm and weed-free during winter.

The Taupo Native Plant Nursery catalogue has just arrived. Full of valuable information even if you don't choose to order any plants. I'm not sure how many plants you have to buy to qualify for a free catalogue, but I suspect if your plants arrive in a truck, not a box, you're a safe bet for another order. Well worth an evening in front of the fire planning the next purchases.

If you've still got zucchinis you can make a zucchini loaf as an alternative to banana bread. Quinces make a very fine quince jam.  ]]> http://www.thekitchengarden.co.nz/index.php/2012/04/fettle-your-strawberries/feed/ 2 http://www.thekitchengarden.co.nz/index.php/2012/04/zucchini-walnut-loaf/ http://www.thekitchengarden.co.nz/index.php/2012/04/zucchini-walnut-loaf/#comments Sun, 15 Apr 2012 09:21:33 +0000 Rachel http://www.thekitchengarden.co.nz/?p=3984

When you want to fill the tins quickly, a loaf is better than muffins. You can cut it into small pieces to feed a crowd and those who want more can have second or third helpings This loaf doesn't need butter as it's moist and sweet. It tastes like banana cake. Choose the freshest walnuts you can find as they quickly go rancid. New Zealand produces some wonderful nuts.

Two large eggs
Half a cup of oil
3/4 cup of raw sugar
One teaspoon vanilla essence
230g self raising flour
One generous teaspoon mixed spice
250g grated zucchini
Half a cup of walnut pieces
A few extra nuts and grated lemon zest for a topping

Beat the eggs, oil, sugar and vanilla together until thick and frothy. Sift in the flour and spice. Stir in the zuchini and nuts. Pour into a loaf tin. Sprinkle with nuts and zest. Bake at 180 degress C for 50 minutes or until a skewer comes out clean. Keeps for a day or two but freezes well.]]> http://www.thekitchengarden.co.nz/index.php/2012/04/zucchini-walnut-loaf/feed/ 0 http://www.thekitchengarden.co.nz/index.php/2012/04/quince-jam/ http://www.thekitchengarden.co.nz/index.php/2012/04/quince-jam/#comments Wed, 11 Apr 2012 23:59:46 +0000 Rachel http://www.thekitchengarden.co.nz/?p=3981

A friend's generous gift of some fragrant quinces demanded another outing for the Let's Preserve It book on a wet morning. Listed under 'Q' were quince cheese, jam, jelly, marmalade, preserve and chutney. Plus some preserves where quince is combined with apples, cranberries, pears, marrows and pumpkins. I chose the simple approach of simmering the quince flesh with a little water and then adding some lemon juice and warmed sugar (equal to the weight of quince), boiling rapidly until set. Quinces are full of pectin so I achieved a rapid set for my sparkling orange quince jam. The chooks enjoyed the cooked up peel and core so nothing was wasted.]]> http://www.thekitchengarden.co.nz/index.php/2012/04/quince-jam/feed/ 0 http://www.thekitchengarden.co.nz/index.php/2012/04/let-sleeping-cabbages-lie/ http://www.thekitchengarden.co.nz/index.php/2012/04/let-sleeping-cabbages-lie/#comments Wed, 11 Apr 2012 03:19:32 +0000 Rachel http://www.thekitchengarden.co.nz/?p=3967

This red cabbage was languishing in the garden. It clearly hadn't read the seed packet label as it was supposed to be a 'red express' but I'd sown the seed in October and after six months it weighed in at 850g. Cute as a button, perfect and solid, but hardly speedy. It harboured a few slugs but was untouched by cabbage white butterfly catterpillars, despite having been grown in summer, because it was safe under the brassica cage.

If the weather stays warm, you might still get a few seeds germinated before winter. Here's my advice on growing carrots in case you didn't see it in FishHead magazine.

A busy weekend needs fuelling with some home made muffins, particularly my newly devised pear, ginger and chocolate ones. Or pass around some zucchini fritters, corn fritters or silverbeet, feta and pinenut triangles to make the most of some seasonal produce. Chestnuts are about again so time for a very special dessert of gluten free sweet chestnut and chocolate cake.]]> http://www.thekitchengarden.co.nz/index.php/2012/04/let-sleeping-cabbages-lie/feed/ 0 http://www.thekitchengarden.co.nz/index.php/2012/04/creative-carrots/ http://www.thekitchengarden.co.nz/index.php/2012/04/creative-carrots/#comments Wed, 11 Apr 2012 03:03:28 +0000 Rachel http://www.thekitchengarden.co.nz/?p=3970 http://www.thekitchengarden.co.nz/index.php/2012/04/creative-carrots/feed/ 0 http://www.thekitchengarden.co.nz/index.php/2012/04/pear-ginger-and-chocolate-bran-muffins/ http://www.thekitchengarden.co.nz/index.php/2012/04/pear-ginger-and-chocolate-bran-muffins/#comments Wed, 11 Apr 2012 01:54:08 +0000 Rachel http://www.thekitchengarden.co.nz/?p=3960 http://www.thekitchengarden.co.nz/index.php/2012/04/pear-ginger-and-chocolate-bran-muffins/feed/ 0 http://www.thekitchengarden.co.nz/index.php/2012/04/seeking-compost-perfection/ http://www.thekitchengarden.co.nz/index.php/2012/04/seeking-compost-perfection/#comments Wed, 04 Apr 2012 00:54:10 +0000 Rachel http://www.thekitchengarden.co.nz/?p=3953

Do you create great compost? Have you got some trusted, tried and tested methods for compost making? Is your recipe something special? Do you tumble, turn or layer? I'm doing some investigation into how to make the best compost with the minimum of effort and in the shortest possible time and in a real garden with typical ingredients. If you're willing to share your expertise and pictures of your prized compost heap, please email me.

Barney, the Barnevelder pullet, is a new addition to my flock. Together with her friend Betty, the Light Sussex Pullet. They're currently being bullied by my Plymouth barred rocks but as Barney and Betty get older I suspect the boot will be on the other foot, so to speak.]]> http://www.thekitchengarden.co.nz/index.php/2012/04/seeking-compost-perfection/feed/ 0 http://www.thekitchengarden.co.nz/index.php/2012/03/sourdough-bread-and-pizza/ http://www.thekitchengarden.co.nz/index.php/2012/03/sourdough-bread-and-pizza/#comments Thu, 29 Mar 2012 00:52:43 +0000 Rachel http://www.thekitchengarden.co.nz/?p=3943

If you love something for nothing, as most of us do, you'll love making sourdough bread. But be warned, nurturing that living mass of yeasts in a jar can become compulsive. You'll end up with delicious bread made from nothing more than air (and the yeast it contains), flour, water, oil and water. The first step is to grow your sourdough starter. Put about 100g of wholemeal flour in a bowl. Add some tepid water and beat it well with a wooden spoon until you have a thick, smooth batter. Put the bowl in a plastic bag or cover with cling film and leave to mature somewhere warm. The next day it should have started to ferment - bubbles appear on the surface and it starts to smell slightly yeasty. Mine took a few days to get to this stage. The starter is now ready to be 'fed'. Add another 100g flour and more warm water and beat again. Leave for another 24 hours, discard half the mixture and repeat the 'feed' by adding 100g flour and water and beating well. Every day for the next week do the same and then you're ready to bake.

If you want to keep the starter active, you need to continue this feeding process daily. Or you can put it in the fridge for up to a week and feed it weekly to get it going again. You can even freeze it although mine took a few days to revive after this treatment.

To make a loaf, put 150g of the starter (about half) into a mixing bowl and add 250g high-grade flour and 270ml warm water. Mix together and leave in a warm place for about 12 hours by which time it should be at least twice the size and bubbling. Add another 300g flour, a tablespoon of olive oil and two teaspoons of salt and bring together to make a fairly moist dough. Knead the dough vigourously for at least ten minutes, adding a little more flour if necessary. Put the dough back in the bowl and cover with a cloth. Allow to rise slowly in a cool pantry perhaps - possibly overnight, depending on temperature. Scrape the dough out of the bowl onto a floured surface, form into the shape you want and place on a baking tray or into a loaf tin. Allow to rise again in a warm place for 3-4 hours. Pre-heat the oven to 250 degrees C. Put the loaf in the oven and put a baking tray beneath and fill it with an inch of boiling water from the kettle to give a steamy atmosphere. Bake for 15 minutes then reduce the temperature to 200 degrees C and top up the tray with boiling water if required. Remove from the oven and allow to cool for at least half an hour before cutting. You'll need to eat it within about a day of making it as it doesn't keep well. I slice and freeze any extra for toast and toasted sandwiches.

For pizza bases (this quantity makes two large pizzas) I put the dough onto pizza trays after the first rising, top with fresh toppings and bake for 15-20 minutes at 200 degrees C. Quicker than take out. I've also made excellent naan bread from the sourdough starter.

I based this on the recipe from the excellent River Cottage Everyday.  ]]> http://www.thekitchengarden.co.nz/index.php/2012/03/sourdough-bread-and-pizza/feed/ 2