Spring vegetables for lunch – baby carrots, asparagus, chard, beetroot leaves, new potatoes and peas – all ingredients but the leaves sauteed in a little oil and butter, add leaves and a splash of water and braise until the potatoes are cooked – serve with sliced beetroot (cooked separately) and creme fraiche mixed with quick pickled red onion
It looks like 2018 is going to be a great year for berries, currants and the like. Have any of you guys ever tried their hand at a currantwine? And if so, do you have a recipe or advice on how to get started?
#berries #summerfruit #blackcurrant #blueberry #redcurrant #bessen #redfruits #fruit #berrywine #organicgardening #growfood #moestuin #rodebessen #zomerfruit #recipe
Rhubarb! So far we’ve made compote and cake, but we’re always on the lookout for new recipes. So what’s your favourite way of using this delicious tart and sour and tangy veg? (It is a veg, right?!)
#rhubarb #recipe #organicgardening #harvest #homegrown #oogst #rabarber #biologisch #eigenkweek #tuinieren #moestuin #allotment #growyourownfood #growfood #veggies #baking #gin
Of rabarber-frambozenijs (2/3 vs 1/3 ongeveer) . Wat wil je nog meer om het rabarberseizoen (en een weekje zomer) mee te starten?
Harvested some Jerusalem artichokes yesterday, and have a full day ahead of me to think of a tasty dish to make with them. Any ideas?
#sunchoke #jerusalemartichoke #aardpeer #topinambur #fromthegarden #growfood #organicgardening #homegrown #winterfood #moestuin #allotment #recipe #veggies
A big slice of potato pie served with carrots and squash from the plot.
It is cold, dark and wintery outside – so it definitely feels like pie weather. This is a cheese, potato and savoy cabbage pie from a Thomasina Miers recipe that I almost followed – her shortcrust pastry recipe worked brilliantly – light and crumbly and buttery – and I only changed the filling slightly (no lardons, I didn’t fry the cabbage, I only used one onion and swapped up some of the floury potatoes for pink fir apple for a nuttier flavour, and used a lovely crumbly goat’s cheese from Ellie’s dairy with a little grated cheddar in place of the Lancashire cheese in the recipe). We served it with squash and carrots and it was extremely tasty, warming and perfect for a November evening.
We still have plenty of pink fir apple potatoes from the plot – today we served them with grilled mackerel from the farmers market, and a stew of trumpet squash, spring onion and tomato – all ingredients cut into coins and sautéed in a little butter then garnished with basil leaves. We used the last of our own grown tomatoes during the week so these tomatoes are from the market, but the squash and the basil are also home grown.
grapes from the plot sprinkled with a little sugar, and the sponge batter ready to to on top
a quick pasta supper with the last courgette from the plot: put a pan of water on to boil, meanwhile finely slice the courgette and cook in a small saucepan in a olive oil until softened, then add some crumbled goat’s cheese (we had a cheese coated in fines herbs from the farmers market) and a little water to the courgettes and cook until the cheese has formed a sauce. Add pasta to the boiling water and cook until al dente. if the sauce gets too thick, add a little pasta water. when the pasta is cooked, drain and toss with the grated zest from one lemon and a handful or two of toasted kernels, then stir the pasta into the sauce and heat briefly until the pasta is coated. Stir in some shredded basil leaves and serve.