I’ll confess – I was originally making celeriac soup, but it ended up as a sort of mashed potato like variation.
With just the addition of some fried onion, salt and pepper, this versatile dish makes an excellent addition to any dinner with lots of veg sides or as a different replacement for mashed potato.
To learn about Celeriac, click here.
-2 large celeriacs -one large onion -olive oil -200-400ml boiled water -dash of salt and pepper
Tip: why not add some freshly picked herbs? Thyme, oregano, rosemary, coriander, parsley, sage, lemongrass…
Ps. roasted celeriac sliced thinly can make great chips.
Come on summer…
Blueberry Lemon Cake
-225g granulated sugar -2tbsp lemon juice -180g plain flour -2tsp baking powder -Pinch of salt – 1/2 cup of milk -1/2tsp vanilla essence -3 large eggs -1tbsp lemon juice -1/2 cup vegetable oil -300g blueberries -1/4tsp plain flour
So I have a confession…
I have not worked in the vegetable garden at all this Christmas break.
I know, very bad. But I was juggling work, university work and working in the pig run to prevent it from resembling the battle of the Somme over winter. Those are my only excuses.
Despite my lack of care, the garden has looked after itself pretty well (the grass is thriving in all of the beds it should not be in…)
It has been so long since I worked over there regularly that I had actually forgotten what I still had planted and left to harvest. I had forgotten the kale, the rest of the sprouts and carrots, the tree cabbage… all I thought we had left were potatoes. So I made a big effort and harvested and prepared lots of our produce during the week.
Carrots: these are the last of the carrots sown this year. They were under horticultural fleece and managed to survive some of the freezing temperatures we had suddenly. Not one has rotted so thank goodness we are on sandy soil. They were delicious and not a lot of damage or forking going on. We even had one gorgeous proper sized carrot!
Think they are ‘Flyaway’ carrots.
Celeriac: first homegrown celeriac harvested from this crop. I know, lazy. But it was in really good condition, a good size, and tasted really good. I like to boil mine but roasting them makes an excellent replacement/accompaniment to roasted parsnips as they apparently taste the same. I have also eaten it raw, grated with apple, in a salad and that is surprisingly good too.
Brussel Sprouts – the left over small ones from Christmas finished up. They did really well and packed a punch to the taste-buds.
Kale – the kale is still alive and doing pretty well despite the various slug/pigeon/ cabbage white attacks it had this year. I do love kale boiled and it goes great in stews, on top of pizzas, in casseroles or stir fries. Kale is brilliant because it fills in the cold ‘hungry gap’ aka, winter, when most other things aren’t available.
Garlic – I sneak up a bulb every time I need it. Garlic is still prolific in our garden from years of growing it.
Potatoes – Too. Many. Luckily, they taste really good and are in pretty good condition.
All of this dinner was homegrown, except the lentils. Self-sufficient and proud of my little garden for doing so well all on its own.
Christmas is one of the busiest times in the kitchen, but it doesn’t mean you can’t pop out to the garden too… especially to harvest things.
Christmas cooking can be like the climax of the harvested year. You can give your jams away as presents, eat redcurrant and cranberry jelly and sauce with your Christmas meal. Harvested chestnuts or other nuts can be used in desserts. Dried cranberries or raisins are great for puds. And of course, anything that is still green at this time of year can be added to your wreath or house for festive cheer.
But you don’t have to stop there… what about the main Christmas meal?
For future thinking, here are some traditional Christmas dinner things you could plan to grow for next Christmas:
Christmas is a holiday, a time of celebration and of having fun with loved ones. To me, it is also a time to be creative and original, to do what I love by going back and cooking from scratch, a way of tying up my year of cooking and growing. This year we will be having our own cabbage, beans, pumpkin, celeriac, beetroot, carrots, potatoes and Brussel Sprouts, not to forget homegrown redcurrant jelly and homemade cranberry sauce… What a way to celebrate an end to 2018!
What do you grow/dream of growing for Christmas time? Let us know.
For Christmas baking recipes, check out Beagle Baking (https://bellasbakingsite.wordpress.com/home/)
Just type ‘Christmas’ into the search bar and it will show you some festive treats.
And then, after all that food, just follow Rainbow’s advice:
It is time to do the annual check list of how this year when in the vegetable garden.
It was an unusually cold, uneventful spring this year – we basically skipped it and went straight from winter to summer. But boy, what a summer it was! Major heatwave and no rain for weeks on end. It was glorious, even if it did mean a lot of watering all day long…
But how did this all impact on the plants?
Lettuce – started off really good but struggled with the hot weather in the heatwave and bolted. We bought loose leaf lettuce plants from Sainsbury’s and planted them out and they did pretty well despite the weather. When they bolted, the ducks and chickens loved them.
Spinach – bad year for spinach, not a lot germinating, probably because my seeds were too old. I bought some new ones at the end of the season and got a few to grow, but it was too late by then. Oh well, next year!
Rocket – very good rocket growth this year. Planted some at the beginning of the season and at the end and both batches lasted ages – the last batch has only just gone thanks to Jack Frost.
Radishes – they love sun and were whopping sizes.
Carrots – started off very badly. I sowed them in early March and they did not germinate at all. Sowed some in June/July, thinking it wouldn’t work, and we got a beautiful crop. Some really big ones too!
Celery – I wasn’t going to grow celery this year but a neighbour gave us some spare plug-plants so I used them. They grew pretty well, but were not very tasty. I think they needed more watering a care.
Celeriac – again, wasn’t planning on growing more, but were given plug plants. They seem to be surviving, along with last years crop I never got out of the ground… at least the pigs will be happy…
Cauliflower – didn’t come to anything, as usual!
Peas – had some really good crops but the pea plants themselves died off really quickly. I think it was too dry and they needed more care and watering. Mixed bag with the germination rates.
Beetroot – did fantastically well. I only planted one batch and we still have three buried in the ground to get through. Bolthardy is amazing.
Cabbages – I was too late to sow brassicas so we bought some plug plants from the garden centre. The savoys and spring cabbages did not do very well and ended up going to the poultry, but the red cabbages… I am now converted. Beautiful, huge, delicious and a few more left to get through…
Brussel Sprouts – ran out of time to sow seeds but were given plug plants. They are huge and delicious. Producing really well despite my lack of feeding and weeding this year.
Sweetcorn -OMG. Best sweetcorn harvest ever. So big, yellow and yum. Really big cobs! So exciting.
Pumpkins – amazing crop, some big and small ones, each plant produced lots.
Courgettes – really good. Mixture of types of courgettes grown this year, including Defender, Golden Zucchini, Grisdella etc. All produced lots, really yummy. Cucurbits do love sun.
Cucumbers – didn’t do great, but did fine. Needed more watering and care. Only got a few Passandras and Femspot varieties, I think.
Tomatoes: did pretty well, but again needed more care. Got a few outdoors and indoors this year thanks to the sunshine.
Broccoli – ran out of time to sow so bought plug plants. Did pretty well – lots of small florets rather than big ones. Probably more water needed?
Aubergines – plug plant bought as my seeds did not germinate. I think harvested one? A few grew but did not develop into edible stage.
Sweet Pepper – plug plant as seeds did not germinate. Got quite a few small but delicious ones.
Runner-beans – very good harvest. So many grew after my fears none would germinate due to the hot weather. Roots left in ground from previous years grew again. Got an amazing supply and was still harvesting in November!
Chickpeas – only one plant survived out of the billions of seeds planted. Didn’t develop anything. Will have to try again another year.
Onions – did not do great. Not very big. Needed more water probably.
Garlic – as good as always!
Potatoes – amazing as always! Bought some early Charlottes and Red Duke of York and a main crop Kingsman. Planted some old ones we chitted out from previous batches. Lots of growth and some incredible sizes.
Parsley – good supply from previous year’s sowing.
Chervil – ”
Chicory – ”
Strawberries – great year. Lots of lovely delicious red gems. Made lots of strawberry jam.
Raspberries – very good year. There were some to be picked in late November still. Lots of raspberry jam.
Pears – didn’t get any because fox ate them all.
Grapes – only got one batch because birds ate them all.
Cherries – birds ate them all but the Morello was laden.
Damsons – good supply from one tree. Made one pot of damson jam which was delish.
Apples – very good harvest from all trees. First Bramley harvest, was yummy.
Quince – diseased so didn’t produce anything.
Mulberry – no produce.
Medlar – produced but did not develop and then eaten by birds.
Blueberries – good crop.
Redcurrants – very good crop.
Jostaberries – a lot stolen but birds but good crop.
Blackcurrants – ”
Gooseberries – no crop.
Chives – very good crop as always.
Parsnips – no actual parsnips but great flowers growing.
Plums – lots of Victorias and Green Gages. Made some good plum crumbles.
Sweet Potatoes – disaster. Didn’t cut off vines so no root growth.
I think that is all…. thanks for the year 2018. It was busy, juggling with university, heatwaves, water leak fears, drought fears, and now freezing weather, but what a lovely time we had! Looking forward to another summer of playing in the sun in the garden.
Merry Christmas everyone from the Kitchen Garden in advance. And just to finish it off, what a good year for space2grow – one year ago it was established and it has so far one 3 Bloom awards, has been given sponsorship and its volunteers and supporters are rocketing, including santa…
Such an easy, simple dish but tastes so good.
Kidney Beans and Fried Onion
-Dash of olive oil, for frying -450g kidney beans (drained if canned, soaked and cooked if dried) -1 large onion, sliced
I haven’t made a lot of soups in my time – carrot and coriander once years ago and a vegetable broth at River Cottage – but I have always wanted to make pumpkin soup with a homegrown pumpkin.
We did really well with the pumpkins this year and after my siblings had carved their spooky faces into two of them for Halloween, I turned one of them – forgotten which one, might have been Bob or Reg… – into soup. Cruel, but it was either that or feed him to the pigs.
Here is my super-duper easy pumpkin soup. You could add more seasoning to it of you would like more flavour. I have heard suggestions of chilli and peanut butter before…
Serves… a lot. At least ten people.
-1 medium sized pumpkin, 1.5kg, de-seeded -Olive oil, for roasting and frying -1 large onion, sliced -700ml boiling water -1 generous tsp Bouillon vegetable stock powder – A pinch of salt
Hello blog. I’m sorry it has been a while but I’ve been busy with university and been spending hardly any time in the garden.
But I wanted to let you know the exciting news about space2grow’s triumph at the Farnham in Bloom awards last week.
Just to catch you up incase you don’t know: space2grow was established in September 2017, a year ago, as a charity garden offering mental support through horticulture for anyone, old, young, people who wanted to interact or take a break from the world, to people with addictions. A year on and the original six of us from the steering group have been joined by 30-40 volunteers.
In July we were judged by Farnham in Bloom. As we had only been running for less than a year, we were not expecting much (except Corin, who was wearing his lucky shirt on awards night). We were awarded an Advancing award in South East in Bloom a week or two previously, but as Farnham is our charity’s location, we were very excited about this awards night. A mixture of volunteers and steering group members turned up on Thursday night at the awards and we were very happy and surprised to be awarded an Excellent for a community project, but to also be the first group to be awarded the brand new Madge Green Community Award.
Madge Green was a influential gardener part of Farnham in Bloom who sadly passed away last year and this award has been set up in her honour.
We had our pictures with the mayor and everyone was really kind to us, telling us how impressed they were with what we have achieved.
So here is to space2grow, starting its second year as a triple-award charity.
Hip, hip, hooray!
Check out the official website: https://www.space2grow.space
Just look at that red cabbage… homegrown and harvested from the plot yesterday.
It was the first time I have ever grown red cabbages before and I thought it was so beautiful, I decided to eat some. I went from cabbage hater, to ‘green cabbages are ok’ to ‘wow, red cabbages are good cooked too!’
Why should we eat cabbages?
89g of raw cabbage contains –
Vitamin B6 and folate are essential for many important processes in the body, including energy metabolism and the normal functioning of the nervous system. Cabbage is especially high in vitamin C, a potent antioxidant that may protect against heart disease, certain cancers and vision loss. While both green and red cabbage are excellent sources vic C, red cabbage contains about 30% more. One cup (89 grams) of chopped red cabbage packs in 85% of the recommended intake for vitamin C, which is the same amount found in a small orange. So I might avoid Fresher’s flu…
Cruciferous vegetables like cabbage contain many different antioxidants that have been shown to reduce chronic inflammation. Sulforaphane, kaempferol and other antioxidants found in brassicas are likely responsible for their anti-inflammatory effect.
Cabbage is full of gut friendly insoluble fibre, a type of carbohydrate that cannot be broken down in the intestines. Insoluble fiber helps keep the digestive system healthy by adding bulk to stools and promoting regular bowel movements. Cabbage is also rich in soluble fibre which has been shown to increase the number of beneficial bacteria in the gut. These bacteria perform important functions like protecting the immune system and producing critical nutrients like vitamins K2 and B12. Eating cabbage keeps your digestive system happy.
Red cabbage contains powerful compounds called anthocyanins. They give this vegetable its vibrant purple colour. Anthocyanins are plant pigments that belong to the flavonoid family. Many studies have found a link between eating foods rich in this pigment and a reduced risk of heart disease. Cabbage contains more than 36 different kinds of anthocyanins…
How to eat it?
Raw is probably best as most of the nutrients will be withheld that can sometimes leave during the cooking process. But I find raw cabbage icky. Steamed is the next best, followed by boiled, roasted, fried.
We boiled it and ate our red cabbage with lots of other homegrown produce for dinner – potatoes, sweetcorn, green Savoy cabbage, carrots, runner beans and courgette. It was beautiful and yummy and helped to ease my sore gut that had been suffering all day. See – homegrown produce is so good for you!
Update: one more pumpkin left to harvest… the other plants have all turned brown and died from powdery mildew so I cut their fruits off and took them inside to cure (more information here for those who are interested: Curing pumpkins). I’m leaving the last one on to make sure it ripens more and will take it away when the plant finally has to go.
Blight has hit the veg garden and the potatoes are starting to go – thank goodness it came so late this year as the main crop potatoes have managed to grow properly before the disease came. The tomatoes are going to suffer and I am expecting a lot of green ones to fall off soon but we did pretty well with the red tomatoes being grown outside this year in this once in a lifetime heatwave.
The autumn harvest of raspberries is being as wonderful as always. We had them last night for dessert along with homemade chocolate brownie ice cream and cookies and cream ice cream (recipes can be found on my Beagle Baking blog: