Category: Vegetable
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Easy courgette cake recipe
What to do with all those courgettes now that we’re having a summer at last? Here at Legge Towers, the courgette harvest is ‘extensive’. Not surprising as we have eight plants for the fruit and six for the flowers… And the flower producing plants also produce some fruit too. So I had a good trawl…
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Puntarelle – recipes and how to grow 2
How to grow Puntarelle In my last blog post, I showed you how to use this versatile vegetable. As promised, I’ll tell you how to grow them in this post. We found these very easy to grow last year even with all the rain and lack of sun. If you’d like me to show you…
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Puntarelle – recipes and how to grow
Puntarelle are glorious to eat. This type of chicory is a versatile vegetable which you can eat raw or cooked. It’s also a doddle to grow. We grew it for the first time last year and it will be a firm favourite for the future. You may see recipes for Puntarella, with an ‘a‘ at…
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Schug and harissa recipes
These are a blast for any chilliholic and will add a new dimension to the seasonings on any table. In the northern hemisphere, now is when we need to preserve green & red chillies. If you have a blender or food processor these couldn’t be easier. Chillies and tomatoes are arguably two of the most…
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Tarragon vinegar recipe
My friend Emma has started Project Nosh to eat as many of the edible plants in her garden before she moves. One of the plants Emma wants ideas for is French tarragon (artemisia dracunculus). The dracunculus in the Latin name means ‘Little Dragon’, perhaps referring to the teeth like shape of the leaves or its…
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Asparagus, tarragon and piave tart recipe
People have enjoyed the luxurious taste of asparagus for millennia. The Ancient Egyptians ate it. And it appeared in The Roman Cookery of Apicius in the late 4th & early 5th Century CE. Asparagus seasonal right now but only for a short period. Also in season is the wonderfully aromatic, anise flavoured french tarragon. As…
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Wild garlic mash, warm chickweed salad & seafood
This meal started off as one of those: “What do I do with these?” scenarios. Debs had made a gorgeous parsnip, cinnamon and lemon cake with some of our over-wintered parsnips. It was delicious. I had one parsnip left that Debs had not been able to use. And I had cleared a space in our…
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First nettles of 2012
The first nettles of the 2012 season for us. While the spaghetti cooks, gently fry garlic & anchovies in extra virgin olive oil. Then add nettles to the pan and cover till they wilt. Season with salt, ground black pepper and lemon juice. Mix through lightly drained spaghetti with a good handful of finely grated…
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Stick blender Mayonnaise – Salad dressings No. 2
I promised some more salad dressings when I wrote the Vinaigrette recipe the other day. I really looked forward to doing this post because mayonnaise this way is so simple and so spectacular. You’ll have great mayo in less than a minute. I hope once you have made this the first time, you will not…