Here’s where you’ll find some ways to use garden pickings, and some of our favorite recipes. Feel free to add your own as well.
The quinces on our tree this year are enormous – Doug keeps calling them tree pumpkins. The season is earlier this year. Perhaps we’ve been fortunate with an even summer temperature over the fruit setting period. Not the horrendous 45 degree day of last season which seemed to halt the growing phase for at least … Continue reading Liz on quinces, preserving and the joys of cellaring
I think this is the Claudia Rodan one. I cut back on the sugar and sometimes I add cardamon pods to the oranges when cooking them. It usually takes longer to cook than the recipe says. 2 oranges, washed (use organic or biodynamic ones as you’ll be eating the skins) 175 g raw caster sugar … Continue reading Weed walk orange cake
We inherited this recipe from our visit to the Barwon Heads garden. We’ve made it a feature of our gardening eating since then; it was a hit at our plot handover. The chestnut flour, pine nuts and rosemary give a fabulous taste and it is easy to make. Ingredients: 155g chestnut flour; 155g self raising flour; … Continue reading The community garden cake
Gen recommends this (from Richard Cornish) – dress stone fruit with the scantest amount of honey, a tiny squeeze of lime and the lightest sprinkling of finely chopped mint. It’s divine!
Gen made a lovely soup for our birthday lunch. These tubers get a bad wrap, but they taste lovely and can be used as a substitute for spuds (or with spuds) in recipes. Saide also made another version for our Compost Workshop last weekend – her recipe can be found here: Artichoke Soup. Jerusalem artichokes are … Continue reading Lovely Fartichoke Soup (alias Jerusalem Artichoke Soup)
I found this recipe for membrillo (quince paste) and used the strained liquid to make quince jelly by adding equal quantities of sugar and heating to setting point. I tested the jelly by putting a dollop in the freezer and when it wrinkled on the saucer it was ready to be bottled. Six quinces went a … Continue reading Quince duo – paste and jelly
Here is the Jerusalem Artichoke and Chestnut Flour Soup served at the Biodynamic Compost -making Workshop on 27 April 2014. This recipe takes about an hour if you dig your own Jerusalem Artichokes! Half an hour, if you already have the artichokes. Ingredients: 500 gms Jerusalem Artichokes 2 medium onions 1-2 cloves of garlic 1/2 … Continue reading Saide’s Artichoke Soup
Green Tomatoes in Vinegar and Oil 5kg Green Tomatoes 1/2 Kg good Celtic or Himalayan Salt 500ml of Apple Cider Vinegar 4 Tbsp Oregano – dried 5-6 Cloves Garlic 2 red hot chillies finely chopped Choose only the freshest green tomatoes and slice into 1/2cm slices. Place in bowl and cover liberally with salt. Put … Continue reading Pomodori Verdi Sott’aceto e Olio
My zuke glut this year was enjoyable to start with, but I soon got to the point of almost weeping to see those that I’d missed picking the morning before were doubled or tripled in size the following day. All the neighbours ended up with furtive deliveries to their doorsteps. Still, my favorite ways of … Continue reading Zuchinni Cake – 2 ways, and more
Wondering what to do with all those broad beans? I have just discovered a taste sensation that I intend taking to a birthday barbeque this evening. At the rate we’re tasting ‘just to be sure’ there’ll be none left to take! Hope you enjoy it too – Mary. Moroccan broad bean dip Shell 1 kg of … Continue reading Bountiful broad beans make marvelous dip
This is one we ate at thegarden and thanks to My Darling Lemon Thyme (that’s a blog) and Sarah for making it … 250g rhubarb (about 4 decent stalks/2 cups finely sliced), sliced into 1cm pieces 2 1/2 cups (275g) almond meal (ground almonds) 150g soft butter 3/4 cup (150g) blended unrefined raw sugar* see … Continue reading Flourless Rhubarb and Lemon Cake
This is my version of a recipe from ‘The Vegetarian Epicure’ by Anna Thomas – a paperback book so well used in our house that it’s held together with a bulldog clip! The idea is to use peelings from scrubbed potatoes and those left over bits of celery from the bottom of the fridge! It … Continue reading Garlic and Garbage Broth