Category: Forest Garden
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November Posy
November Posy The weather forecasters are promising a drop in temperatures and frosts next week. This will put an end to some of the flowers still soldiering on in the garden, giving their all. We are usually lucky here: we live on a peninsula and so we’re surrounded by the sea; our frosts are mostly…
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Apple Day Recipes
Today is the day to celebrate the wonderful variety and bounty that apples give us. To help us celebrate, here’s a list of some of my favourite recipes. Apple recipes Apple cider vinegar A doddle to make, very healthy for you and lots of fun. You can use damaged apples, or scraps. So this is…
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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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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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Tree flowers and more, the forest garden in May
It was a gorgeous summery morning yesterday. Many of the trees in our forest garden were looking gorgeous. Also the sound of the birds was incredible. We could hear grasshopper, sedge & willow warblers and chiff-chaffs back from their foreign trips. The insects were enjoying the tree flowers. So I decided to take a few…
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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…