Here’s a recipe I came across for preserving french beans. Although we didn’t plant a lot of climbing french beans, we thought we would invest some of our limited crop and try it out.
We used the pickling vinegar jars to preserve the beans
Having discovered this recipe just as I was harvesting what seemed to be the last of the bean crop, I got straight down to work and processed them quickly.
The recipe is so simple Continue reading
All too soon we’re down to our last pumpkin. We grew Invincible, a variety with an unusual bluish flesh and a lovely creamy flavour.
Ok, so ours didn’t turn out as dramatically blue-grey as on the seed packet. They were more of a pale green. But the contrast with the orange flesh is very pretty.
We didn’t get a huge crop and were through our harvest before we knew it. So how best to savour the last one? We put the call out for suggestions on social media.
On Instagram, Katrina from the Homegrown Garden suggested a curry with chickpeas and green peas.
Meanwhile on Facebook, Don suggested a popular eastern Mediterranean dessert.
He suggested cutting the flesh into 1 inch dice, making a stock syrup with cinnamon, cloves and nutmeg to flavour, then poaching the cubes until the pumpkin is cooked. Leave the pumpkin to cool in the syrup, he advised, then drain and serve with natural yogurt, creme fresh or cream.
Then Darren from Allotment Notes told us on Twitter to ‘oven-roast that bad boy until the edges go all crispy and caramelised and then stuff it into your face until the juices run down your chin’.
We liked all of those suggestions. If only we’d asked while we had more pumpkins!
Perhaps it was Darren’s descriptive turn of phrase that persuaded us to try the roasted pumpkin route. We thought it would allow us to create a tasty supper that would put the pumpkin centre stage and allow us to show off the attractive contrasting skin.
If you’re growing vegetables and you haven’t tried oca (also known as New Zealand yams), you’re missing out. They’re easy to grow, easy to cook and super tasty!
When we took on the Quest For Veg plot, one of our goals was to grow unusual produce. So when we spotted oca in the Thompson and Morgan catalogue last year, we didn’t hesitate – even though we knew nothing about how to grow them, how to cook them or what they would taste like.
Take two courgettes- how big will depend how hungry you are. I used a variety we grew “Zephyr”.
Almost without trying, we grew some beetroot. We bought a packet of Unwins Gourmet Mix from the garden centre, sprinkled them into the soil and, apart from a bit of watering, pretty much left them to it.
And look what they produced: stunning colourful orbs that tasted as good as they looked.
Their characteristic earthy flavour had a delicious sweetness. We immediately grated one of the white ones raw into a salad. Wonderful!
Our courgettes are producing a bumper crop on the Quest For Veg allotment plot.
This versatile vegetable can be added to any number of dishes – and we have been enjoying them in our usual curries and pasta sauces. But when they are this young and fresh, they are fantastic eaten simply as a salad.
Andrew and I have gone from not liking radishes to loving them. Just as well since this is our first and only crop so far, and we’re harvesting them in abundance!
But apart from raw, is there any other way to eat them? Of course there is!