I always struggle with finding a vegetarian protein at Christmas and then I struggle to find one to pair with cranberry sauce afterwards. Cheese is always an option, it famously goes well with cranberry and redcurrant, but I’m not a huge fan of it at the moment. I love cranberry sauce with potatoes, and Brussels sprouts (Recipe: Potato, Brussel Sprout and Cranberry Bake), but that isn’t enough protein to tick the boxes for a well-balanced meal.
I tried red split lentils last night. I like red split lentils because I don’t have to soak them for hours before hand when I need an instant meal, they are very nutritious and filling and never taste how you think they are going to (they have a lemony taste to me). I use them a lot in daal (Courgettes and carrot Daal) but they are actually very nice just boiled, plain. And even more nice with a little bit of sweet cranberry sauce added to them.
Do you know what else goes really well with cranberry sauce? Runner beans. I dug out a packet we froze from this years harvest.
I’ve got another 3 1/2 large jars of cranberry sauce from December left to eat up… 🙂
Lentils, potatoes, runner beans and cranberry sauce
-4 medium sized potatoes -250g red split lentils -8 serving spoons worth of runner beans -4 generous tsp of cranberry sauce, to serve
Pierce holes in the potatoes and place in the microwave. Heat for approximately 10-15 minutes, or until the potatoes are soft and squishy and have cooked through.
Meanwhile, bring a small pan of water to the boil. Add the red split lentils and simmer for about 15 minutes or until they have absorbed the water and are cooked. If there is any spare water, drain, and put to one side.
Bring another pan of water to the boil and add sliced beans into it. Boil for about 6 minutes or until the beans are cooked. Drain.
Place a potato on each plate and slice open. Spoon lentils next to it and 2 serving spoons of runner beans. Add a large dollop of cranberry sauce to serve.
-1 medium sized potato -2 serving spoons of Brussel sprouts -1-2 generous tsp of cranberry sauce
Preheat the oven to 200C.
You have the option to either boil or microwave your potato. If you are boiling, cut the potato up into large chunks and place in a pan of boiling water. Cook for about 10-15 minutes or until the potatoes are soft a cooked through. If you are microwaving it, pierce holes in the skin and microwave for approximately 10-15 minutes, or until the potato feels soft when squeezed.
Bring a pan of water to the boil and place in it the Brussel sprouts that have had their outer leaves removed and crosses stamped at the bottom of the stems. Boil for about 8 minutes or until soft.
In an oven proof container, layer the potato, followed by the Brussels. Smear the cranberry sauce over the top, with the option to mix it in.
Bake in the oven for 10 minutes. The cranberry sauce will be hot an bubbling.
Serve with a side of fried mushrooms or cheese for protein.
A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pep, that is round, with smooth, slightly ribbed skin, and deep yellow to orange colouration. The thick shell contains seeds and pulp. Some exceptionally large ones are derived from Cucurbita maxima. In NZ and Australia, the term pumpkin generally refers to the broader category called winter squash elsewhere.
Native to North America pumpkins are widely grown for commercial use and are used both in food and recreation. Pumpkin pie is a traditional part of Thanksgiving meals in the US although commercially canned pumpkin puree and pumpkin pie fillings are usually made from different kinds of winter squash than the pumpkins frequently carved as for decoration at Halloween. Pumpkins, like other squash, are thought to have originated in North America. The oldest evidence of pumpkin-related seeds dating between 7000 and 5500 BC was found in Mexico. Since some squash share the same botanical classifications as pumpkins, the names are frequently used interchangeably. One often-used botanical classification relies on the characteristics of the stems: pumpkin stems are more rigid, prickly, and angular (with an approximate five-degree angle) than squash stems, which are generally softer, more rounded and more flared where joined to the fruit. Pumpkin fruits are a type of botanical berry known as a pepo. The word pumpkin originates from the word pepon which is Greek for “large melon”, something round and large. The French adapted this word to pompon, which the British changed to pumpion and to the later American colonists became known as pumpkin. Traditional C. pepo pumpkins generally weigh between 3 and 8kg (6 and 18 lb), though the largest cultivars, C. maxima, regularly reach weights of over 34 kg (75 lb). The color of pumpkins derives from orange carotenoid pigments, including beta-carotene found in carrots, provitamin B compounds converted to vitamin A in the body.
Pumpkins are a warm-weather crop that are usually planted in early July. The specific conditions necessary for growing pumpkins require that soil temperatures 8cm (3 in) deep are at least 15.5C (60F) and soil that holds water well. Pumpkin crops suffer if there is a lack of water or because of cold temperatures and sandy soil with poor water retention or poorly drained soils that become waterlogged after heavy rain. Pumpkins are, however, rather hardy, and even if many leaves and portions of the vine are removed or damaged, the plant can very quickly re-grow secondary vines to replace what was removed. The thing I most fear for our pumpkins is powdery mildew – Powdery Mildew.
Pumpkins produce both a male and female flower. Bees play a significant role in the fertilisation of the flowers. Pumpkins have historically been pollinated by the native squash bee, Peponapis pruinosa, but this bee has declined, probably at least in part to pesticide sensitivity. Today most commercial plantings are pollinated by honeybees. One hive per acre (4,000 m2 per hive, or 5 hives per 2 hectares) is recommended by the US Dept. of Agriculture. If there are inadequate bees for pollination, gardeners often have to hand pollinate – inadequately pollinated pumpkins usually start growing but abort before full development.
To grow pumpkins, plant one seed in a tall yoghurt container filled with good compost, puncture a hole in the bottom of the pot to allow water to drain through, in April. Plant 1.5cm, 1/2 inch, deep (deep as your thumb) and firm the soil over the top. Keep well watered and put on a warm, sunny windowsill in your house. Take it off the windowsill at night to keep it warm. Transplant outdoors in May or when the frosts are over, spacing 1.2m (4’) apart. Keep moist and well fed – I feed mine lots of manure throughout the season because of my sandy soil that leaks away the nutrients – pumpkins are hungry plants. To prevent the fruit from rotting, gently lift from the ground and place a brick or large stone underneath them. Careful not to damage the stem. Harvest once they are turning orange all over, September – November and before the first frosts. The most obvious clue is to look at the stem as if it has died off and turned hard you know that the fruits are ready. Other ways of telling that the moment of truth has arrived is to slap the fruit (it should sound hollow) and to push your thumbnail into the skin, which should dent but not puncture. Cut the stalks a good 4 inches from where it joins the fruit. Wash the fruit with soapy water containing one part of chlorine bleach to ten parts of water to remove the soil and kill the pathogens on the surface of the fruit. Make sure the fruits are well dried. Then you need to cure it. Curing involves the hardening the skins to protect the flesh inside from deterioration. Do it properly and you can expect fruits to stay in top form for at least three months, comfortably taking you to the first harvests of next spring. Remove the fruits to a greenhouse or as sunny a windowsill as you can find having first brushed off any dirt. Allow your fruits to sunbathe and develop a tan! This should take about two weeks for the top of the fruit then once carefully flipped over, another two weeks for the bottom. Pumpkins and winter squash prefer a well-ventilated, dry place. Keep the fruits raised up off hard surfaces on racks or wire mesh with a thick layer of newspaper or straw. Keeping them off the ground will allow air to circulate around the fruits while the extra padding will prevent the skin softening and becoming vulnerable to infection.
The best pumpkin variety I’ve tried so far are ‘Racer’.
The practice of carving pumpkins for Halloween originated from an Irish myth about a man named Stingy Jack. The turnip has traditionally been used in Ireland and Scotland at Halloween, but immigrants to North America used the native pumpkin, which are both readily available and much larger, making them easier to carve than turnips. Not until 1837, does jack-o’-lantern appear as a term for a carved vegetable lantern and the carved pumpkin lantern association with Halloween is first recorded in 1866. In the United States, the carved pumpkin was first associated with the harvest season in general, long before it became an emblem of Halloween. In 1900, an article on Thanksgiving entertaining recommended a lit jack-o’-lantern as part of the festivities to encourage families to join together to make their own jack-o’-lanterns. Association of pumpkins with harvest time and pumpkin pie at Thanksgiving reinforce its iconic role. Pumpkin chunking is a competitive activity in which teams build various mechanical devices designed to throw a pumpkin as far as possible. Catapults and air cannons are some of the common mechanisms. Some pumpkin chunkers breed and grow special varieties of pumpkin under specialized conditions to improve the pumpkin’s chances of surviving a throw.
Pumpkin seeds, leaves, and juices all pack a nutritional punch. Pumpkin has a range of health benefits, including being one of the best-known sources of beta-carotene and are a good source of fibre -one cup of cooked pumpkin is 2.7kg of fibre. Pumpkins have been found to reduce blood pressure, reduce risk of cancer, combats diabetes and supports your immune system.
Here are some yummy pumpkin recipes and ideas to get you started:
You can simply roast them at 180C in the oven covered in olive oil for 45 minutes. You can use them in soups, stews. Grate them up and add them to any casserole or bolognese, stir fry etc. Make pumpkin pie, try inventing a new dip…
-1/2 large pumpkin -Olive oil, for greasing -Coconut oil, for frying -1 onion, finely sliced -1 tbsp mustard seeds -1tbsp nigella seeds -1tsp coriander seeds -Pinch of curry leaves -1tsp ground coriander -1tsp ground turmeric -1 1/4tsp ground garam masala -1/2tsp ground cumin -1 can of coconut milk -Rice, naan, popadoms, chapatis tomatoes, lettuce, cucumber raita etc. for serving
Preheat the oven to 180C.
Cut the pumpkin into segments. Place on a baking tray and grease with olive oil. Roast in the oven for approximately 45 minutes, or until golden brown and cooked. When ready, remove the pumpkin from the oven and using a knife and fork, cut the segments into chunky cubes.
Heat the coconut oil in a large frying pan. Add the onion and fry until starting to turn golden brown. Add the mustard, nigella and coriander seeds, followed by the curry leaves. Mix together and reduce the heat to a simmer. Leave for a few minutes to blend.
Add the ground spices with the garlic. Stir well. Leave for a few more minutes.
Add the pumpkin and mix in well together. Leave for a couple of minutes before stirring in the coconut milk. Combine the contents of the pan and leave to simmer for a few more minutes.
Remove from the heat and serve with rice, a flatbread, salad etc. Store left-overs in the fridge or freezer in containers.
Well, it is December and the festivities are drawing closer.
I end my uni term this Friday (finally) and at space 2 grow we have our last meeting on Wednesday to clear space for the vegetable patch!!!! before breaking up until the new year. We have a special Christmas dinner on Thursday night to celebrate all of the work that we have done so far. I thought I was going to have to make nut roast for it (ah) but it turns out I don’t need to (phew) so instead I am making some brownies tomorrow night to bring along to our Wednesday meeting to encourage everyone to keep digging, pruning and burning (we have a couple of pyromaniacs on board).
But back to Christmas – this is a time for not so much growing in the garden, but they are very special because of this. Brussel Sprouts, Celeriac, Celery, Kale, Cabbage, Carrots. All of those cosy winter veggies. And Cranberries.
You’ve planted all of your delights in the warm weather, now it is time to play with the harvest indoors when it is hitting minus temperatures outside. So here are some little festive treats to get you in the mood. Some are from this blog, some are from my other blog Bella’s Baking, now very recently Beagle Baking. If any of you have a beagle, you will understand.
I planted a couple of years ago seeds from the Real Seed Company called Tree Cabbage, a perennial plant.
This is what they say on their website: http://www.realseeds.co.uk/cabbage.html
‘This unusual Spanish heirloom has absolutely enormous leaves – and it looks like a Kale rather than a cabbage; it makes no head, just a tall stalk with a loose head on top. You simply take the huge leaves a few at a time to eat all year round. You can even keep it going for two years or more! Just cut it back when it tries to flower – it makes new growth, ideal for fresh cabbage in spring during the ‘hungry gap’. You can use it as cooked greens just as normal. But Tree Cabbage like this is also a key ingredient in the classic Spanish dish ‘Caldo Gallego’ – which is a delicious leaf, bean, and meat stew. Grows like cabbage, harvested like a kale . Very, very rare. Can be a short-lived perennial vegetable if the flowers are removed as they form.’
This grew really well for us in our dry sandy soil. Great germination and surviving results. It is harvestable throughout the hungry gap, just what you need in England when you might struggle to keep your greens going. It tastes just like kale.
But even better, the poultry love it. We pick a bunch of it every chance we get to go the the garden and drop it off in their run and they completely destroy it within minutes. Very nutritious for them!
Every time you pick the leaves, more grow. One or two plants could easily feed a family – we’ve got goodness knows how many because I went crazy with sowing them, thinking none would germinate. But that means we have a great supply for our poultry throughout the cold season when there is little grass for them to munch in their run.
When the plants started flowering and going to seed, I thought that meant that they were over. Instead, they made more leaves and have kept on going this year.
We have been harvesting the seeds and using it as a replacement for mustard seeds (Mustard) in curries and other dishes as it from the same family, Brassica.
They are winter cold hardy, pulling through the frosts without any protection.
They might be exhausted this season, or they might survive for another harvest. Anyway, they are a good investment.