I’ve spent all afternoon in a pickle, literally, making the most of some of our lovely summer produce. Keep reading
It’s been ages since I posted a recipe, but this one for Zucchini & Corn Fritters has been on high-rotate in the kitchen this summer and is too yummy not to share. We have an abundance of zucchini (as per every summer!) so I’m always looking for new ways to use them. It also uses some of my delicious fresh corn and herbs from the garden. If you don’t like chilli, leave it out, I just like the red colour and zing. If you overdo it, make a cooling dip by grating some fresh cucumber and mixing with greek yoghurt and some fresh mint and garlic. YUM!
I planted my first crop of garlic way back in March and have been faithfully weeding and waiting (im)patiently for the bulbs to form. After 8 long months in the ground, I harvested last month and my clothes rack is now draped with nearly 100 bulbs of garlic drying out for storage. Consider yourself issued with a perpetual garlic breath warning… Keep reading
Beetroot are incredibly versatile – they are delicious raw or cooked, juiced or pickled, in sweet or savoury dishes. Even the leaves are edible – yummy in salads and very nutritious. They are also easy to grow and can be harvested for a large part of the year. I’m going to have to say it… SUPERFOOD! Keep reading
During our first autumn here we had a great crop of oranges from an old tree…and I had no idea what to do with them all. Juicing seemed a bit frivolous, I wanted to make them last somehow. I hadn’t made preserves before but I had lovely memories of my mum bottling peaches and tomatoes when I was a kid. So I decided to have a go at making marmalade. Keep reading
Yes, we’re still on the subject of zucchini! My abundant zucchini harvest shows no sign of slowing down. They grow so fast I attempt to pick daily but, as the plants continue to grow and ‘creep’, it can be tricky to see all the produce, and it’s a scratchy job working amongst those prickly leaves. This week I came across ‘the one that got away’ and has turned into a marrow. Incredible how it goes from invisible to a foot long overnight! I’m kind of curious to see how big he’s going to grow so I’ve just left him there… The younger, tender ones are what you need for today’s recipe though.
Zucchini (or courgette, depending on where you are from) is one of my favourite summer vegetables, which is lucky seeing as I’m picking around eight a day at the moment! I’ve told my husband to stop asking what’s for dinner. Zucchini, the answer is zucchini.
I have three little redcurrant bushes, planted last winter. It’s exciting to see the shiny red berries ripen for the second year and, while tempted to just snack on them, I wanted to find a way to make the short season and small harvest last a bit longer. So I made redcurrant jelly. One jar of jelly.