Here is a great video how to use Golden Rod
Saturday 12 August 2023
Saturday 29 July 2023
Sunday 23 July 2023
Saturday 1 July 2023
Thursday 22 June 2023
Thursday 15 June 2023
Here is a good way to prepare the artichoke
Preheat oven to 190C
Combine 400 g artichoke hearts and stalks, boiled and chopped
1 cup Mayonnaise
1 cup grated Parmesan cheese and mix well
3 Put in oven dish and bake for 15 minutes or until bubbly and golden.
Thursday 8 June 2023
Wednesday 7 June 2023
Thursday 18 May 2023
I bought a box of puff pastry and looked for recipes to use the whole sheet up. No waste and only use the oven once.
Friday 21 April 2023
Wednesday 19 April 2023
Bank holiday Monday: From Spade to plate :Chickweed pesto with asparagus and sundried tomato couscous
Today we had a large group of visiting scholars: Yumi, Takashi and Yuki from Japan, Melendra from the US, Simone from Italy, Sarolta from Hungary, Felicia from China and June and I.
All of them seem to have Dandelion in their countries, so a good excuse to come up with a few tasty recipes.
We went to the allotment to pick the dandelions for the Dandelion Marmalade.
We all went home with a jar, still warm and not quite set, so hopefully by tomorrow we can enjoy home made marmalade!
We also helped Ted, by weeding his soon to be bean trench, the Chickweed was nice and juicy, just right for the Chickweed pesto we used for the couscous dish.
The asparagus were popping out of the ground as we watched, so they too were picked to go into our lovely fresh lunch.
As it was so hot, we made a Couscous salad with Chickweed pesto, sundried tomatoes, feta cheese and asparagus.
On the way home we found some lambs lettuce,lovage, sorrel, rocket and flowers of rosemary, calendula and few few forget-me-nots. Which made the salad not only taste lovely but a joy for the eye.
When we had a little break we tasted some of the dandelion bread and jelly that was made last week.
It went down rather fast!
Some nutritional facts about Dandelions
Some nutritional facts about Chickweed
Monday 10 April 2023
A great foraging day today.
Although there was a fresh chill in the air, the sun was out and so were the dandelions that we picked in the garage area behind our house.
When we peeped around the corner we were greeted by a see of yellow dandelions. We all pick a few handfuls to be prepared for Dandelion Oat Waffles we followed this recipe to the letter other than adding some poppy seeds which were harvested last autumn.
|The Ladies are separating the yellow petals from the flower head|
These were then added to the batter and turned into some delicious waffles, which we ate with icing sugar but also a dollop of banana and blueberry ice cream (left over from Monday's from Spade to Plate session)
We made some Swedish Nettle soup which we had with the oat bread. We baked the bread on the stove in a pan. Delicious!
Wednesday 6 July 2022
pickled Grape Leaves
We leave ten grape leaves on top of the grape clusters on the vines to provide protection against sunburn and then remove the side shoots. These are the most tender leaves, not as big but delicious. We pickle them in twenty four packs. Twelve stuffed grape leaves make a meal for one.
Soak 1 hour, ferment 3 days, store one year
2 people, 12 leaves per person
- Pick leaves after the sun sets. Wash, rinse, soak fresh leaves, one hour.
- Boil water, rinse jars, cool while leaves are soaking. Add salt, whey, to boiled water. Wrap 24 leaves in bundle, stuff in wide mouth jar. Immerse leaves. Store upside down. Let ferment three days in dark closet. Let pressure escape daily, then close, store cool, good for a year.
Thursday 9 December 2021
Coming back from the garden with all this lovely organic produce I needed to think what to do with it. I also had a can of coconut milk and some yellow curry paste so decided to combine a few recipes I had used before. The result was lovely.
Thursday 18 November 2021
One of my favourite websites The Spruce Eats gives some good tips for Cooking with edible flowers
1 Fried courgette flowers
In my garden I grow: