In My Kitchen, March 2019

From February through to April, my vegetable garden is at its peak: each week brings another tidal wave of fruit and vegetables through the back door and into the kitchen. The years of weeding, nurturing, staking, mulching, seed selecting and composting have paid off. Our vegetable garden is now nine years old and I often think it has a life of its own. Things pop up of their own accord, though I do have a small hand in this, allowing the prime specimens to go to seed. Time means nothing once I cross the threshold of the vegetable garden gate: it’s another world, another time zone, a spiritual place. I often enter with the simple intention of gathering a posey of parsley, then am overcome by something intangible. It is la terra del tempo perso, the land of lost time, but that time is definitely not wasted. The crops and the earth itself have ways of communicating their needs, more so in these challenging years of drought and changing climate.

Lots of beans in March.

Sometimes I look at a bed of struggling vegetable plants and I know that by adding a few shovels of well-rotted compost, the plants will thrive within a day or two. Compost is garden gold, especially here in the Shire of Nillumbik, the ‘land of shallow earth’ in indigenous language. I have 5 large bins in various stages of decomposition. The connection between compost and the kitchen is an important one. It is up there with the other daily kitchen tasks of recycling all waste that we generate through our consumption-plastic, glass, aluminium and paper- except that food waste has a much simpler solution. In my kitchen, a tall bucket lives inside a pull- out drawer under the sink. Anything that my chooks don’t fancy goes straight into the compost bin. This includes vegetable peelings and food scraps, fish bones, fruit skins, egg shells, newspaper wrapping, cooking oil, paper towels, tea leaves and spent coffee. Other paper products are added such as dockets and plain envelopes, non inked cardboard containers, and other plain paper packaging. It is one of the most important practices in my kitchen and is an ingrained, lifelong habit. I would feel incredibly guilty if I didn’t use this important resource: it would be akin to throwing away good food or wasting money. And my beloved vegetable garden wouldn’t thrive. Composting is an aerobic process that reduces or prevents the release of methane during the breakdown of organic matter so long as it’s done correctly. To not compost contributes to global warming, not to mention the costly exercise of councils having to take away waste that is a such a valuable resource to the home gardener.

‘Food waste makes up a big chunk of general household rubbish that finds its way to landfill. Not only does sending food waste to landfill cost the economy an estimated $20 billion a year, it produces methane — a potent greenhouse gas — when it rots.’¹

Worm farms also work well, though after killing my worms one very hot year, I haven’t returned to that practice. My recipe for compost making can be found here.

Part of today’s pick. and always the excitement- what will I make?

The Roma tomatoes are most fruitful this year, and are wonderful in this Retro Tomato soup. I’ve added a couple of grilled prawns on top for a bit of flash frugal: they ceremoniously sank for the photo.

Retro soup with grilled prawns

Sometimes I lay out an array of garden produce and let it talk to me about lunch. Today’s pick included carrots, corn, silverbeet, beans, and zucchini. The lovely Kipfler potatoes come from Hawkes, a farm in the hinterland of the Mornington Peninsula. The rest is from my garden. After removing the corn from the cob, the denuded cobs can be boiled with a little salt and fresh bay leaves for a corn flavoured stock. Just like that hilarious book on pig eating, Everything except the Squeal, I feel the same way about my garden produce and try to use every part of the plant. The chooks hang around the orchard fence waiting for lettuces and other greens that have gone woody in my garden. Only then will they lay good eggs, as their grassy run is now sadly lacking in green grass and shoots.

My veggies nicely supplemented by lovely kiplers from Hawkes farm, Boneo in the hinterland of the peninsula ( near Cape Schank)
Today’s soup. Corn, Hawkes kipler potatoes, onion, garlic, carrot, beans, half pureed. A healthy version of a chowder.

Another marvellous find this week at Hawkes farm was a 4 kilo bag of just picked strawberries for $5. These are marketed for jam making and are often too ripe to sell. I usually make a big batch of jam but this week’s lot was in perfect condition- just oddly shaped. After hulling, I froze them in one kilo lots. Hawkes farm uses environmentally friendly packaging: this bag is made from corn and is compostable: no plastics or nasties have been used in the manufacture. The bag is now in our compost bin- it will be interesting to see how long it takes to vanish completely. I’m trusting the label which claims it meets Australian certified compostable standards which are more stringent than those of Europe. A nearby business in the village of Hurstbridge, Going Green Solutions sells Compost- a- Pak products in packs of 50 for AU$20. At 40c a pop, I hope I can re-use the bags a few times, especially for freezing bread as well as the annual crop excess.

Compost-a- Pak

I love kitchen gadgets that work well and this Nutriblender from Aldi is a gem, especially given its powerful 120 watt motor. The motor churns through the fruits and veggies in under 8 seconds. Breakfast covered, and a great way to use our soft fruits that don’t store so well.

Aldi’s Nutriblender. Main appeal is the powerful engine and price.
Vampire breakfast. Watermelon, Mariposa plums, black grapes, frozen Hawke’s strawberries.

The cucumbers are still prolific this year. A few cucumbers, some half peeled, plus yoghurt, salt, spices, and mint, are thrown into the jar of the new blender, buzzed for a few seconds, then voilà, summer cucumber soup. Just chill it.

Cold cucumber soup, mint, chopped pistachio

This year our fruit tree netting has been very effective in keeping out the birds. To date, we’ve harvested early peaches, three varieties of plums, early varieties of pears and apples and now, the table grapes. The sultana grapes are small and sweet, while the fat purple grapes have an interesting history. A little pot with a cutting was given to me by Vittorio, 8 years ago. A Siciliano who migrated here in the 1960s, Vittorio used to sell seedlings and small plants at a nearby market. This grape cutting was originally taken from a vine that had grown in his village. It probably is an ancient clone but we call it Vittorio after that lovely, generous man.

Grapes galore

Finally, returning to the dilemma of recycling, which is central to all our lives, especially in our kitchens, where we now sort and store our daily refuse, our local Council has just advised that our recycling will go to landfill this week, or we can ‘hold it back’ until a solution to the recycling crisis is found. Other shires around Victoria have openly announced that all recycling will now go to landfill. Will this be the tipping point that brings about change in our consumer patterns?

Thanks once again Sherry, of Sherry’s Pickings, for linking our kitchen posts in the monthly series In My Kitchen.

¹ https://www.abc.net.au/news/science/2019-02-24/food-scrap-and-composting-solutions-for-apartments/10817702

Another Green Recipe from a Militant Gardener

The word ‘green’ is associated with more connotations than most other colours, including immaturity, rawness, naivety, pale and sickly looking, envy, and the green environmental and political movement, just to name a few. Perhaps some of these concepts are inadvertently connected? As an offshoot of the green environmental movement, some cooking sites loudly proclaim to be ‘green’, a word that has become synonymous with healthy. A quick perusal of these sites will reveal recipes using all sorts of everyday ingredients that are neither ‘green’ nor  healthy. ‘Green’ food, just like that other odd term, superfood, has become another marketing tool. Maybe green is the new lite?

Pasta della settimana

As I suggested in a recent post on eating greens, I am enjoying taking the word back to its literal meaning, given that I have a vast array of garden greens to choose from. I can honestly say that most of the things I eat are unavailable in restaurants. I prefer to eat my own concoctions more than ever and have no time for flashy, restaurant styling or plating. I’m after big flavour, freshness and ease of production. My garden greens go in soups, pastas, risotti: they top pizzas, go in salads and stir fries, while the herbs flavour bland foods or star in their own right.

Growing our own food and eating with the seasons is a fifty year old habit, though I think we’ve become better at it with age and more time. My green stories are not meant to promote a romanticised view of country life. Far from it. It’s a lifestyle choice which comes with a fair amount of dedication and is not for the armchair tree changer, the naive or the time poor. The picture of country life, at least in the Italian context ( this blog does, after all, rely on a certain Italianità for content and inspiration) pictures a nonna making bread and preserves or a nonno making sausages and eating pecorino and fresh fava beans under an olive tree. There will be home pressed olive oil and maybe an outside fireplace to cook alla brace. This is the stereotypical view of Italian country life, a wonderful food marketing myth. The idyllic notions about cucina povera conveniently ignore the laborious and hard life of the peasant. Italian migration, especially after WW2, took place as a result of desperate poverty in Italy. We can forgive the modern-day Italian blogger who pretends, just a little bit, to be connected to the land and the seasons, writing from the comfort of her own modern apartment or suburban home via a trip to the nearby farmers’ market to check what’s in season. These stories make people feel that their food has authenticity, another marketing tool.

It’s not easy being green. It’s hard work living by the seasons, which involves making vast amounts of compost based on the layering of collected manure, grass clippings, oak leaves, and scraps, as well as saving seed, pruning, netting fruit crops, harvesting gluts of food and giving it away or preserving it, watering, mulching, and ensuring that the fences keep out unwanted pests such as rabbits. The food tastes good because it has been nurtured well.

If you are fortunate enough to have any small patch of land that accompanies your abode, grow herbs that suit your climate, plant some silverbeet (chard) in the flower garden- rainbow chard, with its yellow and red stems looks wonderful. Plant an annual crop of cavolo nero for winter soups. These tall dark green plants look statuesque in a garden bed next to lavender. Why not grow some artichokes in an unused corner of the yard? Their silver leaves are as ornamental as any other exotic plant and they grow like weeds. Pop in a row of radish every fortnight and some soft heading lettuce. Tend to them like children and learn what they need. The old cop-out, having a black thumb, is an excuse for not learning about your own environment or the needs of plants. Agitate to save an old growth forest from logging and learn to grow a few greens at the same time. 

The two pastas shown throughout this story both rely on the same base soffritto shown in the picture below.

As the spaghettini cooks in the pot of boiling salted water, chop some soffritto ingredients. I like to use anchovy fillets, garlic and dried chilli. Heat a good glug of EV olive oil in a wide and deep frying pan and add this mixture, stirring about to break up the anchovy. Add some greens to the pan- I like to use broccoli Calabrese, a side shooting broccoli that is even finer than broccolini and cooks in a minute, a few young leaves of cavolo nero and some immature zucchini cut into the same shape as the other greens. Toss these about for a few minutes, then add a ladleful or two of the pasta cooking water. Raise the heat to reduce the liquid a little. Once the pasta is al dente, drain it and add it to the pan of greens. Toss about and season with ground pepper. Serve in big bowls and dress with grated Parmigiano or more good oil, or leave it as is.

No quantities are mentioned in the recipe. It’s entirely up to you and what greens you use. This recipe only works because the greens in question were picked 20 minutes beforehand. Herbs work well. Lettuce, chicory, chard, shaved young artichoke- whatever you can find or forage.

Simply pink. A few stray small garlic before cleaning. I’ll use this lot while young and ‘green’.

Notes.

  • Brocollini Calabrese seeds can be bought from Eden seeds. Sow these directly into the ground in April ( or towards the end of Autumn). I pick side shoots every second day.
  • Sunny brand anchovies come in 750 gr cans. I buy these at Gervasi supermarket in Brunswick, Melbourne. I haven’t seen them anywhere else in my travels. They are very good and last well, packed under oil.
  • If you grow too many chillies, dry them out and grind them in a spice grinder for the year. You can then decide on your own level of heat. They last in sealed jars forever.

 

In My Kitchen, April 2018.

Autumn in Melbourne, most would agree, is the best season of the year. Days are warm and still while evenings are crisp. A few small logs burning in the wood stove symbolise a seasonal turning point in the calendar: the first cosy fire is the most evocative of all. Other Autumnal markers are the slow ripening of the quinces, with a few falling each day, the late season heritage apples, the Rome Beauty and Akane varieties now ready, and the fat green olives beginning to blush purple-black. Keeping a productive vegetable patch and orchard may seem demanding to some- an abundant harvest can be a hard task master. This extra time in the kitchen is offset by time spent away from supermarkets. In my kitchen, the garden is featuring more each month and will continue to do so. Out of My Garden and into the Kitchen perhaps?

Last of the sweet Akane apples

If you grow your own chillies, you will probably end up with way too many but really, count this as a blessing. There are little saucers of chillies lying about in my kitchen and on sunny ledges, slowly drying out for the year’s supply. Once ready, they will be whizzed in an electric spice grinder then stored stored for the year in jars. Some dried chilli flakes also go into the making of chilli oil, an essential condiment on a southern Italian table. Soup bowls proliferate in my kitchen. Because I love soup so much, I have preferred bowls for certain soups. Fine purees tend to go into old-fashioned 1940s small bowls, onion soup into rustic terracotta bowls, Italian bean and pasta soups lounge around in shallow but very wide bowls and so on. It’s obsessive I know, and my soup bowl collection is being reviewed as I address the issue of downsizing. A few new irregular shaped bowls recently snuck into my kitchen.

A new soup bowl, with zucchini soup and pesto.

And when it comes to soup, the garden produce usually dictates the recipe. I always start with a soffritto, a very finely chopped selection of onion, celery, herbs and garlic sauted in olive oil, and then the soup is built on this base. It is artistic expression for me- not just a bowl of soup.

Late March garden pickings for soup, with our garlic from December.

The soup that followed the picking.

Zuppa dell’orto con quadretti.

I get nervous if the dried bean and pulse supplies fall too low. Sourced from Bas Foods, most of these are Australian grown and are packed fresh in the warehouse next door. There’s nothing worse than woody old dried beans: no soaking and long cooking will revive them. Another essential soup ingredient is Farro, and it’s great to see the Australian variety on the market made by Mt Zero olives.

Dried beans and pulses

Autumn fruits, and a few stored plums from late summer, make fine fruit crumbles. My favourite mixture is apple, plum, orange, lemon peel, sugar, cloves and marsala. This batch is ready to be topped with crumble.

As we have been running between two kitchens for the last two months, we have discovered some interesting fresh supplies near our campsite on the Mornington Peninsula. These mussels are grown in the bay off Mt Martha where the water is deep and pristine. They are not available commercially in Melbourne as Point Lonsdale black mussels tend to dominate the markets. They can be bought at Safety Beach and also in Dromana. They are really the best mussels I have ever tasted.

Fresh Mt Martha Mussels.

I made a quick smoky chowder last night and a few of these briny molluscs went into the soup. Today’s Pizza lunch demanded a few more- and I still have half a bag left for some Pasta con Cozze tonight. Not bad for $7.50 a kilo.

Pizza Amore. ( cozze, pomodori piccoli, basilico, olive)

For the monthly series, In My Kitchen, organised and collated by Sherry, from Sherry’s Pickings. Strangely enough, this series keeps me on track and up to date with my garden life too.

Apologies to Eha, Debi and others for my earlier draft which suddenly appeared without my knowledge. Gremlins!

In My Kitchen, March 2018

Perhaps the title of this post should read ‘In My Kitchen Garden’ as this season’s harvest dominates the show and tell. March sees the tables and benches laden with baskets full of apples, pears, quince, figs, tomatoes, cucumbers, zucchini, eggplants, lettuce, basil, Thai herbs, and an occasional potato. The garden is wild and I can no longer tame all that rampant life without ending up on the table of the osteopath. The time for clearing and seeding will soon announce itself. I can already sense a crispness in the air. Today, the second morning of Autumn, the overnight temperature dropped to a chilly 10ºc: I pull on some warm socks before the day’s heat sets in. A morning cup of tea, followed by a rummage through the seed box is an auspicious start to the new season.

Sleeping Buddha and tomatoes

The sleeping Buddha was installed in my kitchen window after I was stung by a European wasp last week. These lovely Roma tomatoes enjoy an extra lazy day in the glazed northern sun. From now on, Buddha will remind me to search for smuggled insect terrorists. Did that wasp stare through the windows and gaze longingly at my produce laden table, then sneak in when the wire door was ajar?

Odd tomato varieties

This year we inadvertently grew some rather odd tomato varieties. Some are large and flavoursome but aren’t so prolific. They are grown for show. I bought the seedlings from an Italian man who labelled them simply as ‘red’. It’s rather nice though to completely cover a slice of bread with one large disc of tomato, the jewelled translucent seed and ridged pattern simply blessed with a grind of salt. It must be the perfect breakfast. The Russian tomatoes are lacking in flavour and I won’t bother with these again. They are too big and tend to rot on the vine before ripening. Next year I’ll stick to my favourites, the varieties that are well suited to my micro-climate;  Rouge de Marmande, the best of tomato flavours, Roma, or similar egg-shaped tomatoes which are good keepers, Green Zebra and the large acid free yellows which continue fruiting well into late Autumn, a literal pomodoro, along with a few self-sown large cherry varieties.

Over the last few years, I’ve gathered many old baskets which tend to clutter the verandahs during the colder months. They come to life during February and March when they are filled repeatedly. The long kitchen table is covered with baskets full of colour as they await sorting, freezing, cooking, preserving or giving away.

Jonathon apples- our earliest variety. More varieties to come. Lace produce bag in foreground made by Celia: thank you lovely friend.
Marcella Hazan’s apple and rum cake. One kilo of Jonathon apples dispatched.

It’s always a challenge to find more uses for zucchini. One way of eating a kilo without noticing is to make Indian Zucchini Bhaji. Grate them, mix with onion slices, then add to a thick and gently spiced Besan and rice flour batter, then deep fry them like fritters. Serve with chutney and yoghurt.

Zucchini Bhaji and mild mango chutney.
Fettuccine with grilled zucchini and pesto.

I am still being challenged by the cucumber plague and now give most of them away. Come and help yourselves.

Cucumbers, Hazlenuts, Buerre Bosc Pears.

Everyone and his dog has been waiting for the arrival of my figs. That day came yesterday. I have a few hundred slowly ripening and pick a small basketful when perfectly ripe. Green on the outside, but soft and purple within, they are the garden’s gender antonym to the zucchini. At some point I’ll make some fig jam when the harvest becomes overwhelming. Unusual fig recipes are welcomed, dear reader.

My most successful eggplant this year is this magenta striped variety, Melanzana Siciliana or Graffiti eggplant. I have some wild self sown eggplants still to show their true colours.

Too nice to cook.
Buerre Bosc pears are great keepers.

Thanks once again to Sherry of Sherry’s Pickings for hosting In My Kitchen, a monthly event which encourages many to step back from their regular writing or photographic posting and to take a closer look at the engine room of the house, the kitchen.

Garden Prozac with Thai Salad

On mid Autumn days when the sun shines and there’s not a breath of wind, my enchantress, the vegetable garden, lures me through her gates. No matter how much I try to limit my work to an hour or so, time just flies by. I read recently that it has a lot to do with Mycobacterium Vaccae, a microbe in the soil, which is said to have a similar effect on the neurons as Prozac. The bacterium found in soil may stimulate serotonin production, which makes you relaxed and happier. Great, dirt is a natural anti – depressant. My fingernails are now full of garden Prozac. Or is it the sun, fresh air and exercise? I feel very content and at peace in the garden, despite what my back is telling me.

Today’s Pick/1. Carrots, cucumber, pumpkin, tomatoes, zucchini, baby leeks, Thai basil, mint, regular basil, French radish, beans, chilli.
Today’s pick

In the garden there are late borlotti beans, rambling cucumbers, and zucchini ( of course!). There are a few courageous tomato bushes, some self-sown specimens appearing out of nowhere after a big clean up. The strawberries are re-flowering, fruiting and throwing out runners which are taking up residence in the pathways. The lemongrass has turned into a giant, the chilli bushes are in their prime, and bok choy and celery have self-sown everywhere. There are three metre high amaranth plants, looking like it might be the invasive new crop I do not need. Definitely Triffid material. What was I thinking- grinding up amaranth seed for bread? This one has to go.

The potential pest. 3 metre high Amaranth giant about to shed its seed.

A transitional time, our beds are being prepared for new crops. Each bed receives a few loads of fresh compost and some spent straw from the chook house. So far, I have sown broccoli ( Calabrese), Tuscan Kale ( Cavolo Nero), regular kale, rugola, three types of lettuce, dill, radish, beetroot, spring onions, peas, snow peas, broad beans, parsnip, turnip, and cima di rape. Due to good timing- warm soil, followed by good rainfall and mild weather- all the seeds took off. Please dear reader, if you live near by, come and get some seedlings. I can’t transplant them all.

The seedling bed. Lots to spare

After a garden pick, I feel like one of those contestants on Masterchef, except less stressed. You know that segment where the judges hand over a bunch of odd ingredients and the contestants have to cook something using what’s on hand. Not wishing to see the freshly pulled carrots and herbs go limp, I put together this salad for lunch. As I was eating it, I thought it would go rather nicely with some grilled prawns, or freshly cooked prawns, peeled and chopped through it. But then, who needs to go shopping.

Fresh Garden Thai Salad

Garden Thai Salad

  • one medium zucchini, grated
  • 2 small carrots- I used two medium white carrots, and one small orange
  • leaves from mint, coriander, Thai basil, regular basil
  • one Thai chilli, chopped very finely
  • two teaspoons of light brown sugar
  • juice of one-2 limes/1/4 cup of juice
  • fish sauce to taste/ optional
  • a little neutral vegetable oil, not olive oil
  • unsalted peanuts, fried and chopped if you have some

Grate the vegetables. Tear the leaves and mix through. Mix the chopped chilli, sugar, lime juice, oil, fish sauce, together in a jug. Pour over the ingredients and toss well. Pile onto a serving plate and add chopped peanuts.

All for me.

Let it Bee. In My Garden, January 2017

I’m reinstating my monthly garden series today, in the hope that it becomes another posting habit in this new year. The January vegetable garden delivers an abundance of food and with it comes the search for novel ways to deal with the glut. Like our ancestors of old, some will be dried, preserved, or frozen for leaner times. Expect that there will be yet more zucchini, tomato, bean and cucumber recipes as the summer months go by.  But in the meantime, as I navigate my way through the narrow paths that criss cross my orto, I have once again come to admire the work of my friend and yours, the bee. Without these busy visitors, I wouldn’t be eating so well and neither would you.

Leeks and celery going to seed. The bees love them: I love their dying beauty.
Leeks and celery going to seed. The bees love the flowers while I’m attracted to their decadent beauty.
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Bees and leek flower heads.

If bees are scarce in your neighbourhood or vegetable garden, try to encourage them.  Grow more purple flowering plants in your garden and let some of your Spring crops go to seed. Be rewarded with spectacular beauty, whilst simultaneously attracting cross pollinators for your crops and those of the neighbourhood.

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Bees at work- all day. Leek flower heads.

Towering seed heads in a vegetable garden look magnificent, adding drama, shade and wind breaks for smaller sun shy lettuces and young plants below. I grow Endive lettuce mainly to watch them bolt after Spring, tying them to poles near the tomato patch. The blue flowers of the bolted radicchio are the brightest of all,  growing to around 8 feet high. They open during the morning then close on very hot days. In the meantime, fading leek and artichoke flowers do the job.

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Flower head of the artichoke. Bees adore them.

I can honestly say that my vegetable patch is a little wild and disordered, but there’s purpose and beauty in all this chaos. The bees agree.

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Bees at work

My young visitors have learnt to respect and admire bees. They now know that the world depends on bees for the future of 70% of all crops and walk through the purple flowering bee garden with a little more ease, in their hunt for ripe strawberries, raspberries or a crunchy radish.

Cartoon via Pesticide Action Network
Cartoon via Pesticide Action Network

If you have a vegetable garden to share with us this month, add a link to your post via a comment below and I will then pop it onto the end of this post. Happy Gardening.

In My Kitchen, May 2016

In My Kitchen there is lunch. Unless I am out and about, I prefer to eat well at lunch time, followed by something light for dinner. This month’s post looks at some of my lunches over the last few weeks. Simple food, good bread, made from the best ingredients- what more could I ever want?

Cos Lettuce, anchovy and garlic, hard boiled eggs.
Cos Lettuce, anchovy and garlic dressing, hard-boiled eggs, sourdough bread

The garden and chooks provide most of my ingredients, though as the season turns, the garden pickings are becoming slim.

Pasta and peas
Pasta and peas

Whenever a pasta dish calls for pancetta, speck or lard, I use anchovies as my pescatarian substitute which provides the salty flavour base.

A foccaccia or a pizza?
A foccaccia or pizza?

There are still a few cherry tomatoes hiding in the garden along with wild rocket. They land on a simple foccaccia, along with potatoes and garlic.

eggplant bake
eggplant bake

My de-constructed eggplant parmigiana is a quick lunch. The new season’s eggplants don’t need salting or de-gorging.  Stir fry them quickly in ample olive oil, toss them in left over tomato passata, add basil and lots of cheese, maybe some cooked ditalini pasta to bulk it out, then into the oven it goes for 10 minutes.

An omeltte and a glass of wine
An omelette and a glass of wine

I once owned an Elizabeth David book entitled, An Omelette and a Glass of Wine. Memories of this book inspire our once a week lunch special- with scattered parmesan cheese and herbs through the rolled omelette. Add salad, bread and a glass of wine!

Leek risotto
Leek risotto

We now have self-sown leeks everywhere and can rely on them in any season. My favourite way to use them is in a risotto, using home-made veggie stock. They are also great cooked with potatoes then mashed with butter. A vichyssoise without the liquid.

Inspired by Celia, I now make little rolls to eat or freeze. Take one portion of risen sourdough, spread out, add toppings- here we have olives, rosemary, a little oil- roll up, then slice into 12 scrolls, and let rise again and bake.

seasonal chilli
seasonal chilli

Our chilli always arrives late in the season and keeps producing well until late winter. Most will be dried. Chilli recipes are most welcome.

Thanks Maureen at The Orgasmic Chef for hosting In My Kitchen. Press that link to see what’s happening in other kitchens around the globe.