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.
SO… I never did get quite round to growing my quinoa this year.
I’ve finished uni and am now off to the next training course so the veg patch and blog have been neglected this year. But that does not mean that we can’t dream for the future! Fancy growing your own quinoa? Take a look at one of my oldest blog posts here: Quinoa
Despite not growing it this year, how about a little veggie recipe to inspire you?
Mushroom Quinoa Pot
-1 large onion, sliced -Olive oil, for frying -450g tomato passata/ sauce -100g quinoa -8 button mushrooms -4 oregano leaves -Sprig of thyme -1tbsp soy sauce -1 1/2tbsp Worcester sauce -Rocket, to serve
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
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:
The pumpkins are turning orange – it must be autumn.
We had a pretty good growth of pumpkins this year – at least one per plant. We’ve got about six in total off the top of my head.
I planted ‘Racer’ seeds indoors in tall yoghurt pots in April, I think… could have been May…
Anyway, they were planted outdoors into a very sunny patch during the heatwave. With regular feeds of rotted manure and blood fish and bone, they have flourished.
We were really lucky that the heatwave kept back the powdery mildew this year (look at Powdery Mildew for more information and preventative treatment tips). This disease flourishes in warm but moist climates – so thank you drought. It meant that the mildew that could attack as early as May or June stayed off until the last few days of August. Powdery mildew looks like this:
To begin with, little spots of white mould form on the leaves. These quickly spread, covering the whole leaf and spreading to the stalks. The plant starts to turn brown. It shrivels and dies, sometimes taking the fruit with it. Very quickly you can end up with this:
A dead plant.
I cut off two pumpkins yesterday from their dead plants to prevent the disease from spreading to the fruits themselves. Thank goodness they had already turned orange…
Next step is curing them…
So it has FINALLY rained.
I don’t like rain, but I am actually happy it is here because it has been weeks without a drop and I am relieved to be given a night off from watering the parched plants.
So as you may have guessed from the title, we have a fridge full of courgettes (zucchini). They are going in everything I am cooking at the moment, such as my dinner from tonight, dahl. For the recipe, check out my Courgettes page, Carrot and Courgette Dahl.
Eaten with, of course, runner beans, and some kale. Using homegrown onion, garlic and mustard seeds as part of the spice base.
Runner beans: froze two bags today, cooked one container that I picked today for dinner tonight, and have another whole container to do tomorrow… before picking the next lot. Does anyone else feel like they have suddenly become blind while picking beans and always seem to miss some that turn into GIANT beans?
Bought a new bean slicer to replace the old one we broke which is making life a little simpler again. Anyone else tried standing there for over an hour slicing runner beans with a knife? I could not move my legs they got such bad cramp…
Pumpkins are beginning to grow – exciting!
Picked the few raspberries that are growing at the moment along with blueberries and wineberries today to eat with homemade cookies and cream ice cream for dessert (recipe on my other blog, here: https://bellasbakingsite.wordpress.com/2018/07/27/cookies-and-cream-ice-cream/ ).
And to top off the day, it was nice to see and get a photo of something other than squirrels at the bird feeders… A nice woodpecker instead.
Ah, what better way to spend an afternoon in July walking the dog, having a swim and then eating homegrown and harvested courgette and peas for dinner while reading a Thomas Hardy novel?
Just the classic easy-go-to-when-can’t-be-bothered-or-am-in-a-rush meal: spaghetti, parmesan, ketchup (because ketchup is good) and the before mentioned courgette and peas.
Does anyone else find it strangely satisfying to pod peas? I feel so proud when I see the little green circles inside the pods.
So: the update for the garden is literally hosing, moving the sprinkler, picking raspberries, picking strawberries, picking raspberries, picking reducurrants, picking raspberries, picking blackcurrants, picking raspberries, planning to pick jostaberries and failing, and, yes, picking more raspberries. The strawberries are nearly over and the raspberries have taken off. Slight problem: way too many to eat, not going to stand in a kitchen and make boiling hot jam in the only heatwave in England I will ever experience in my entire life, but all of the freezers are full except for one, which is typically broken (I mean, broken since last year and still not replaced because that’s how we roll). So it means literally shoving raspberries down other people’s throats before I start tearing my hair out. And stuffing the working freezers so much that it is too dangerous to try and open the doors now.
But today I made sure I picked some redcurrants and made our instant redcurrant sauce (available here at Redcurrants) and my first mint sauce, which I will share soon, for the family’s sausages this evening.
So I haven’t really been doing any proper gardening 😦 just picking and watering.
But I did harvest and eat my first early potatoes yesterday. They were ‘Charlottes’ and they were delicious.
Other news: the charity I’ve been helping with, space2grow, was judged two weeks ago for Farnham in Bloom. We’ve only been working since September so it was pretty amazing to already be showing it to other people and entering these community events. We aren’t getting our hopes up, but it was a great first presentation of the project.
For more information about the therapy or volunteering we offer, visit https://www.space2grow.space
All are welcome to our acre, even Sid the lab.
Hello Blog, it has been a while.
Honestly, I’ve been really busy. Uni exam revision, foot injury and then a lot of catching up of work in the veg garden. Also… I’ve been writing a cooking book specially for gardeners who need a variety of recipes for homegrown surplus or gluts, and some fiction.
So… this week we have harvested our first baby broadbean pods, kale, parsley, radishes, oregano, chives, tree cabbage, swiss chard, lettuce, rocket, rhubarb… it is getting exciting! The harvesting has begun!
The potatoes are doing really well, so are the broadbeans. The runner beans and peas are hanging in there, the fruit trees are all starting to produce, some gorgeous roses are flowering and nearly everything is planted out except the pumpkins. Oh, and a lot of tomatoes and sweet potatoes for the greenhouse.
I found it really hard to get things to grow this year. The cold weather, the hot weather – so unpredictable. I’ve had a lot of failed germinations and then death by stress. Poor plants. Out of the billions of chickpeas I planted, two germinated, one died a week ago. I’m still heartbroken. Taking special care of the last one… Two spinaches germinated, and immediately bolted. My neighbours onions have bolted, one cucumber died in the greenhouse when we suddenly had a -2C. Crazy England.
Mushroom Tomato Risotto
-Large knob of salted butter -1 large onion, finely sliced -2 garlic cloves, diced -450g chopped tomatoes -300g basmati/ risotto rice -200g shiitake or button mushrooms, cut into tiny pieces -2 handfuls of pak choi or spinach, shredded and de-stalked -Snap peas, to serve