buffalo and kidney pie

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Lately I’ve developed a pie fixation. Damp, grey February days are surely meant for slow-cooked food and unctuous pie fillings. Babies have also given me a convenient excuse.

First, I visited a friend with a gorgeous new baby boy and thought a large roast chicken and mushroom pie seemed the right thing to take for a sleep deprived Mum who had lots of other mouths to feed. I politely kept her company in scoffing of course. Ruby and I were also both keen to visit her newest (and very cuddly) cousin, Teddy during half term. When we first met Teddy, I took a steak and kidney pie and it turned out to be just what my sister needed. Again it would’ve been rude not to accompany her in eating pie. A few weeks of breast-feeding and sleep deprivation later, I decided that she’d be in even more need of iron in pie form. I had some stewing steak in the freezer that I was keen to try from the wonderful Buffalo farm that I visited recently and my sister is a big fan of offal. So buffalo and kidney it was.

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Buffalo and kidney with lots of tasty chestnut mushrooms actually, all cooked slowly for a few hours on the wood-burning stove the evening before our visit. I simmered everything except the buffalo for a while before adding the chunks of lean meat, aiming at an unctuous pie filling full of flavour but with some texture from the buffalo. I’d been warned not to overcook buffalo meat as it’s incredibly tender and, knowing how much taste there is in this well-reared, natural meat, I didn’t want to reduce it down to nothing.

I cheated with bought puff pastry – well, with a nephew to cuddle, I didn’t want to waste time on the morning of our visit. It was a good pie though, and yes, I obviously had to join my sister in tucking into lots of it.

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Buffalo and Kidney Pie

1 large onion, finely chopped

1 carrot, finely chopped

400g chestnut mushrooms, cut in quarters

4 tablespoons olive oil

small handful parsley leaves

2 tablespoons butter

4 tablespoons flour

500g stewing steak (I used Buffalo)

250g kidneys, chopped

200ml stock (I used chicken as I had some to hand from the roast chicken pie, but beef would be good)

200ml red wine

1 packet puff pastry

1 egg, beaten

Heat 2 tablespoons of the oil in a pan, add the carrot and onion and cook for 5 minutes or so then add to a large casserole. Add the butter to the pan, cook the mushrooms for a few minutes, add the parsley, then add to the vegetables in the casserole. Season half the flour in a bowl or plate and turn the kidneys in it then heat some oil in the pan and brown the kidney. Add to the casserole along with the stock and red wine, season, cover and cook on a gentle heat for 1 1/2 hours. Toss the buffalo meat in the remaining flour, brown and add to the casserole. Continue to simmer for another 1 to 1 1/2 hours until you have a wonderfully tender mixture that still has some texture. If you are using less tender meat than buffalo, add at the beginning with the kidney.

Heat the oven to 190C. Pour the filling into a pie dish (I made a couple with this mixture) but it depends on the size of your pie dish). Roll out the pastry, cover the pie, crimping the edges in a rustic fashion, and use a pastry brush to brush with a beaten egg. Cook for 30 minutes or until nicely golden.

Lovely with mash and a mound of purple sprouting broccoli.

 

 

new york cheesecake with damson compote

I have mixed feelings about Valentines day. Obviously celebrating love is a good thing but being told we all have to be romantic on the same day of the year makes me want to do the opposite. And while I love any excuse to enjoy a lovely meal, this is one night when I can’t imagine eating out.

Ruby however is well into the Valentines vibe. To her it means a disco at school and a reason to be more prolific than normal in her production of cards, pictures and assorted ‘presents.’ With Valentines coinciding with the end of term, her school drawer is being opened and each day she eagerly gives me sheaves of paper, much of it covered in orange and pink hearts. All very sweet even if the fridge and the kitchen beams are already weighed down by artwork and I’m not sure where it’s all going to go.

Anyway, I’ve made an effort too:

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Well, with all the dairy activity in this house lately, it had to be a cheesecake. I’ve long been a fan of the New York style cheesecake in Nigella Lawson’s ‘Domestic Goddess’ and have adapted it to make use of the easy soft cheese I’ve been making. The soft cheese freezes well by the way, making this quite an easy, treat pudding to make without too much planning.

Inspired by Sandy’s use of nuts in a dessert base in her vegan blog here I decided to veer substitute some of the crushed biscuit base for nuts. And I do love a tart fruit with the richness of cheesecake so, coupled with the fact that I’m trying to make a dent in the frozen fruit in the freezer (before this year’s glut arrives) damsons were the chosen fruit. Their gloriously rich colour at this time of year was obviously an attraction too.

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New York Cheesecake

For the base:

100g digestive biscuits

3 tablespoons pecans

3 tablespoons cashew nuts

100g melted butter

3 tablespoons raw cane sugar

Put the biscuits and nuts in a plastic bag and bash with a rolling pin until you have crumbs. Mix with the melted butter and sugar and press into the bottom of a greased and lined springform tin. I used a silicone heart mould this time. Put in the fridge to firm up for 1/2 hour.

For the topping:

2 tablespoons cornflour

750g homemade soft cheese (obviously you can use any bought soft cheese and I’ve found a mix of soft cheese/mascarpone is delicious too)

6 large eggs, separated

225g fairtrade raw cane sugar

2 teaspoons vanilla extract

150ml double cream

150ml sour cream

1/2 teaspoon salt

icing sugar for dusting

Preheat oven to 170C. In a large bowl, mix together the sugar and cornflour. Beat in the soft cheese, egg yolks and vanilla then slowly pour in both creams, beating constantly. Add the salt. Whisk the egg whites to soft peaks, then fold into the cheese mixture. Pour onto the chilled base and bake for 1- 1/12 hours, until the cheesecake is golden brown on top. Turn off the heat and let the cake stand in the oven for 2 more hours. Then open the oven door and let it stand for a further hour. Serve cold, dusted with icing sugar.

Tender, pink stems of rhubarb would be lovely with this, or a fruit of your choice. I opted for damsons, cooking them until they burst open with a tablespoon of water and a spoon of sugar. When they’d cooled enough to handle I removed the stones with a spoon and adjusted sugar to taste.

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I know, it’s a cracked, wonky heart but hopefully my loved ones are used to my very rustic efforts being more about the taste than perfect looks!

Would like to include this in Louisa of Eat Your Veg and Vanesther of Banger’s & Mash fab Family Friendly Foodies challenge which has the theme of LOVE this month and to the February Four Seasons Food Challenge (Food from the Heart this month) which is co-hosted by Louisa of Eat Your Veg and Anneli of Delicieux. Happy Valentines!

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the creamery kitchen – a review

The creamery kitchen by Jenny Linford is full of lovely, traditional dairy recipes, the sort that would’ve once been passed down from generation to generation – in an era when most people would’ve been comfortable making butter, maybe a little cheese at home.

Having recently discovered the homely delights of cheese making at home, I was very excited when I heard about this book. Having already made labneh and basic cream cheese at home, some of the recipes were already familiar to me. But I hadn’t tackled butter or buttermilk, or realised how gloriously simple they are to make.

Once I’d made buttermilk (and loved the fact that, unlike the stuff I’ve previously bought from the supermarket, I know that this is made from quality milk from local Jersey cows) I used some in the Buttermilk & Parmesan scone recipe from ‘the creamery kitchen’. Even though I chose to use wholemeal flour, the buttermilk made the scones beautifully light. They were delicious, even if my version didn’t look quite like the ones in this gorgeous photo by Clare Winfield.

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I also used some buttermilk instead of sour cream (next on my list to try) in the wonderful Polish apple pancake recipe from Ren Behan here. Buttermilk fried chicken is next on my list for the last of the buttermilk.029_RPS1679_creamery_friedchicken

There are lots of similarly simple dairy ideas but plenty of unusual recipe ideas too so I think this is an inspiring book for home cooks of all levels. Jenny Linford reassuringly guides us through the processes – from setting up a creamery to making your own butter, cream cheese and mascarpone, there are lots of tips and snippets of advice; the sort that in another era would’ve been shared over a pot of tea with your sister or mother.

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Just as Jenny Linford’s style is very approachable, Clare Winfield’s photographs have a beautiful simplicity, displaying just how enticing a jar of buttermilk in a jar covered with muslin or a creamy bowl of home-made yoghurt can be. We’re reminded that you need very little equipment for most dairy-making; armed with a heavy-based pan, some fine-meshed cheesecloth, a good kitchen thermometer, sharp knife and a slotted spoon, you could tackle most of the recipes in this book.

Yet recipes such as Saffron and Cardamon Labneh with Mango, Fried Buttermilk Chicken and Serbian Burek show how important dairy making is to so many different cultures. Once you’ve made yoghurt or cream cheese, there are some wonderful ideas for using them in dishes inspired by cuisines around the world.

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Having previously made ricotta traditionally by re-heating whey, I tried Jenny’s simpler version which involves curdling whole milk with white wine vinegar – I loved the ease of this method. The book doesn’t move beyond soft cheeses, but as I’m in no hurry to be tempted into making a stinky blue cheese or an aged pecorino this was quite a relief. I know how easily led/hopelessly optimistic I am when it comes to food, so a beautiful picture of mature stilton would’ve had me reaching for the rennet quicker than you can say listeria.

You could use ‘the creamery kitchen’ purely for its instructions to easily make butter, buttermilk, yoghurt and maybe a little cream cheese and if you have access to good, un-homogenized milk, it’ll be very rewarding. Jenny shows how basic dairy products can also be used as stepping stones for making delicious and useful concoctions such as labneh and mascarpone. For those like me who can’t resist going one step further there are suggestions for how to cook with these versatile dairy products. Ranging from the sweetly tempting (Fig & Honey Ricotta Cheesecake, Rhubarb & Mascarpone Tart) to the savoury (Spinach & Cheese Burek and Lamb Skewers with Za’atar Labneh) these are recipes that definitely encourage experimenting.

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Totally agree with Jenny that:

“Given that all dairy foods have one ingredient – milk- as their starting point, the range of textures and subtly varying flavours within them is remarkable…”

The creamery kitchen by Jenny Lindford. Photography by Clare Winfield. Published by Ryland Peters & Small Feb 2014

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Reader offer: The Creamery Kitchen will be 16.99 by telephoning Macmillan Direct on 01256 302 699 and quoting the reference GLR 9MQ.

I received a review copy of ‘the creamery kitchen’ but wasn’t paid for this review: all opinions are my own. All photos in this post are by Clare Winfield and taken from ‘the creamery kitchen’.

 

learning to cook street food – a review of daylesford cookery school

I’m a big fan of street food – all those robust flavours, frugal ingredients and eating with your fingers is my idea of culinary heaven. But it’s a long time since I followed my nose to the billowing smoke of late night food stalls in the Djema al Fna in Marrakech. Or even scoffed pizza smeared with the most delicious tomato sauce straight from a wood-burning oven in an Italian hill-town.

Living up a Cotswold hill has lots of advantages when it comes to eating well; I feel so lucky to have the space to grow and even rear my own food, I have wonderful un-homogenised Jersey milk from a local farmer, there are some brilliant farmer/cheese-makers around here. And I can buy tasty meat from a nearby smallholder who look after their animals so well using organic principles (have just bought some sausages for toad in the hole). Apart from the odd exception (the splendid Urban Rajah brought Indian street food to Chipping Campden recently as part of the Bite food festival) street-food is not our forte though. For one thing, there just aren’t enough streets.

So attending a cookery class on street food, equipping myself for some DIY street food in the warmth of my own kitchen was a really exciting prospect. As was a grim February day spent amidst amongst all the organic loveliness of Daylesford.

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Before entering the cookery school, I couldn’t resist a quick look around the shop with it’s enticing array of organic food so beautifully displayed.

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In the cookery school, which has the same contemporary rustic style as the food shop, with lots of natural, muted colours, pale painted beams and jars of wholesome ingredients, we were given a warm welcome with offers of coffee and herbal teas.

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As we put on our aprons, the cookery school team talked us through the plan for our day cooking street food. With ingredients all laid out in readiness for tackling Asian style broths, kedgeree arancini, fish tacos and lamb meatballs, my mouth was watering. If only I could be this organised in my own kitchen.

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First of all though, we made marshmallows. Beetroot marshmallows with hot chocolate sauce to be precise. You can’t detect the beetroot flavour in the marshmallows, and to be fair, you couldn’t exactly count them as one of your five a day, but it’s a wonderfully natural way to create a gorgeously subtle pink colour. I wouldn’t have attempted making these at home before, so it was brilliant to have a go with experienced chefs on hand to help – not to mention being able to hand over my bowl and saucepan for washing up afterwards! I’ll definitely be making them at home now though, for presents or as a very pretty pudding that’ll definitely impress little girls.

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As well as enjoying a few marshmallows with chocolate sauce and coffee at the end of the day, we were given a bag each to bring home. Ruby was delighted and I was a popular Mummy. For one night.

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Using beetroot as a natural colouring was a sign of things to come. Daylesford farm practices organic, sustainable farming without using dangerous pesticides and herbicides on crops or artificial growth promoters, antibiotics and drugs on their animals. It was soon evident that the team at the cookery school share a genuine passion for real food; food that’s simple, natural and in season. The street food that we cooked and learnt about drew inspiration from the colourful snacks found in Thailand, Italy and Mexico. The style and punchy flavours were all there, but the majority of ingredients were from the market garden just outside the door of the cookery school.

Lamb meatballs had Moorish influences in their flavourings (cumin seeds, lemon zest, fennel seeds and coriander) but were particularly delicious as they used wonderful organic lamb farmed by Daylesford. When we made the kedgeree for our arancini, the un-homogenised milk from Daylesford’s Friesian cows was wonderfully creamy and the ‘chives’ were actually spring onion tops from the garden. We ate them with a very tasty selection of home-grown winter salad leaves.

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The day involved a good mix of hands-on cooking and relaxed sitting watching cookery demonstrations (with plenty of offers of a very delicious wine). As with all good cookery schools, it wasn’t just about having a lovely, greedy day and learning four or five recipes. Steve, who led the cookery class, had lots of useful tips and snippets of information and he’d clearly chosen dishes that enabled him to teach principles of cooking that could be applied to so many different ingredients. The kedgeree arancini for example, enabled him to teach us about risotto (interestingly he always uses water rather than stock in vegetable risottos, enabling the vegetables to be the stars) while the Mexican inspired fish tacos enabled him to teach us about home-smoking; mackerel and salmon was lightly smoked over oat chippings.

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I came away fired up with enthusiasm about home-made ‘street-food’ – keen to get on with our plans to build a pizza oven in the garden and to try at home the delicious fennel, pomegranate and mint couscous we ate with meatballs.

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 Already a fan of roasting whole heads of garlic for all that gorgeous sweet flavour, I’m now going to follow Steve’s tip of roasting a few at a time and preserving them under olive oil ready for quick, mid-week use. Especially if our harvest is good this year.

I also came away eager to present Ruby with the beautifully wrapped bag of baby pink marshmallows that I’d made myself. Here’s the recipe, kindly supplied by Daylesford:

Beetroot Marshmallows

Ingredients: 2 egg whites

500g caster sugar

250ml water

1 small beetroot

2 tbsp. icing sugar

2 tbsp.  corn flour

6 leaves gelatine

Prepare the gelatine by soaking the leaves in cold water. Combine the grated beetroot and water, simmer for 3-4 minutes, remove and allow to cool. Strain away the beetroot and combine the sugar with the pink water in a pan.

Pop the pan over a moderate heat and begin to bring up to 122C (you will need a good food thermometer or probe). In the meantime, whisk the egg whites to firm peaks in a stand mixer. When the sugar syrup has reached the correct temperature, pour it onto the egg whites with the whisk still beating. Squeeze the gelatine leaves of any excess water and pop into the warm pan left over from the sugar syrup before adding to the whisked meringue. Allow the mixer to continue for 5-8 minutes until the meringue is thick, glossy and cool.

Line a tin with a greasing of grape seed oil and a dusting of the icing sugar and corn flour combined. Pour the marshmallow mixture into the tray and allow to cool at room temperature for 2-3 hours.

When set, cut the marshmallows into cubes with an oiled knife on a surface dusted with a little corn flour and icing sugar. Dust lightly, coating with the icing sugar mixture and store in an airtight container or pop on to a plate.

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Daylesford cookery school offers a range of other classes, including Wild Food and Foraging, Nose to Tail, Cooking the Perfect Roast Dinner, Artisan Bread-Making and Bistro Classics.  For anyone looking for a real treat, it would be amazing to have a massage in the very lovely haybarn (which I wrote about here) afterwards.

I visited Daylesford cookery school to review on behalf of Cotswolds Concierge, which offers a fab guide to the Cotswolds from restaurants to hotels and days out.

buttermilk & fermented pickles – february in my kitchen

in my kitchen…….

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……buttermilk, ripening cheese and a tub of home-made ricotta are proof of my recent fixation with dairy products. As you may know, thanks to the lovely unhomogenized Jersey milk from a local dairy farmer and the creamy Buffalo milk I was given recently, I’ve been experimenting with labneh, mozzarella and paneer. The arrival in my kitchen of a beautiful book, The Creamery Kitchen, has fired my enthusiasm further.

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I’ll write a full review of ‘the creamery kitchen’ very soon, once I’ve tried cooking the delicious looking buttermilk parmesan scones and buttermilk fried chicken, maybe the mascarpone too. It’s full of lovely, traditional recipes, the sort that would’ve once been passed down from generation to generation in an era when most people made some butter, maybe cheese in their own kitchen. Some are exotic (saffron and cardamom labneh or lamb skewers with za’atar labneh), a few are a little more complicated; others are reassuringly simple, such as buttermilk. If I’d known that all that you have to do is add white wine vinegar or lemon juice to whole milk  and set aside to thicken and sour for 15 minutes, I’d have made buttermilk to add to American style pancakes, cornbread and Irish soda bread ages ago.

I’m reading Rebecca of Sunnybrook Farm, one of my childhood favourites, to Ruby at the moment and buttermilk seems an entirely appropriate thing to have in the kitchen while I’m transported to a time and place where Aunties deliberate over calico or gingham for dressmaking and Rebecca’s mother singlehandedly makes butter, cream and cheese back at the farm while bringing up seven children (making me feel very inadequate the more I think about it!). Loving the very strong/slightly eccentric girl characters in books like Rebecca and Roald Dahl’s Matilda at the moment. Surely better role models than all those Princesses in towers? Although after listening to the 6 year old chatter in my car this morning on the school run (“Shall we dress in camouflage as teachers?”) I fear these strong characters may be having an immediate influence.

in my kitchen……

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…….a few other things are fermenting. Inspired by the great Whey to go post at Fromage Homage’s blog, I’ve had a go at lacto-fermentation to make use of all that leftover whey from my cheese experiments. I’ve tried it with beetroot – partly as it’s still plentiful in the garden. Also, it has to sit on the kitchen windowsill for 4 days. I think I imagined a jewel coloured kilner jar like the gorgeous ones in Diana Henry’s Salt Sugar Smoke. Instead I seem to have a cloudy jar of suspect may smell rancid. Reassured by the Fromage Homage notes that the cloudy stage passes, I’ll remain optimistic as usual.

I’m also having a go at semi-hard cheese. Inspired by the recipe here. The plan is to avoid glitter and coat it merely with sea salt and olive oil (unlike the lard in the recipe) although I have to say that the glittery cheese was tasty once I’d scraped the sheen off. Not sure the glitter added anything though!

My cheese is currently at the stage where I’m meant to leave it for 2 days unwrapped for the rind to dry out. With two resident cats, leaving a cheese that is rapidly developing stinky tendencies uncovered on the kitchen work-top isn’t ideal. So I’ve covered it with a colander hoping that the air can still circulate and dry the rind.

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In my kitchen we’re very lucky to have a good supply of free and pretty wild protein at the moment. Thanks to Pete the fish-catcher we have lots of lovely trout, currently being cooked simply in foil to be eaten with roast root veg – leftovers mixed with a little home-made soft cheese, lemon juice and horseradish for a simple pate. The blustery February days are giving me a craving for warming spices and the trout is also going into Thai curries along with our Mother Hubbard squash and chard from the garden. I fancy trying it in a tandoori salmon recipe soon too – interested if anyone knows if this works with trout?

Pheasant is our other plentiful free food at the moment, thanks to farmer friends. It horrifies me when I hear of big, corporate pheasant shoots where 200 pheasants are shot and nobody is bothered about eating them. When they’re shot for the table though or from a small scale farmer’s shoot, I reason that, if you’re going to eat farmed foods, these have a pretty wild, free-range life. And are delicious roasted with bacon and prunes or substituted for guinea fowl in pies like this. I also made pheasant curry, inspired by this recipe in Mad Dog’s TV dinners.

I’ve been spicing up veggies from the garden and local eggs in dishes like gypsy eggs and chickpea cauliflower too. Both lovely with my favourite flat-bread.

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in my kitchen……

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….I’ve also been noticing what a great helper I have these days. It doesn’t seem a minute since there was flour everywhere and licking out the bowl from cake-making was Ruby’s main kitchen activity. Cleaning out the cake bowl is of course still very popular but it recently dawned on me quite how capable she’s getting. One of those realizations that has mixed emotions as I don’t want the time when she’s happy to cuddle up with me and read Matilda to pass too quickly. Still, useful when it comes to baking….

Linking in once again with Celia of Fig Jam and Lime Cordial’s fab In my kitchen where we get to have a lovely peep at other kitchens around the world.

February in my garden

in my garden…..

I’ve been doing some tardy bulb planting. Dark purple tulip bulbs – gloriously dramatic in my head but I was suddenly aware that’s where their rich colour would remain if I didn’t get on with pushing them into the ground. These were bulbs that should’ve been planted well before Christmas along with the aliums but as other things (such as cakes) took over, my timing is shoddy. Hoping this will just mean they flower later.

I sneaked out to plant them on a pretty grey day, in between rain storms and I have to admit that it was a wrench to drag myself away from the cosy warmth of the wood-burning stove. Once out though, I started noticing the emerging green shoots.

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It was one of those days that’s not tempting from inside the house but actually quite atmospheric once you’re out in it.

Perked up by the vigorous green growth of my garlic and the promising little clumps of snowdrops, I pulled up the weeds to allow the chives lining one of the gravel paths to thrive and cleared space around the chard. I did wonder if I was throwing weeds into the wheel-barrow destined for the compost heap that are actually edible. Need to refer back to that very inspiring cooker of weeds, Liz Knight

Along with dreaming up how I could add flavour and nutrients to my winter salads for free, while tidying around the chard, I started to imagine lush greens around my tulips. I’m thinking that fresh lime greens would work really well around the rich purple and, unable to plant without planning a meal, wondering if cos lettuce at the front and those varieties of chard that have particularly acid green leaves would work well around my bulbs. Would love to hear any other suggestions.

in my garden…..

….. my ruby red leaved chicory is still giving me colour in the garden and kitchen.

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The parsley, parsnips, purple sprouting and beetroot are still providing lots to harvest but the kale is a little overpicked thanks to my recent ‘seaweed‘ fixation.

Have to admit that due to the waterlogged ground we’ve had lately and the rainy days, my time in the garden lately has been mostly quick dashes to gather veggies for tea. Before returning to the warmth of the kitchen and garden views like this:

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My grey day gardening fired me up with enthusiasm though for what I’m going to grow this year. When the drizzle turned to a downpour and I retreated indoors, I set to sorting out my seed-box and made my list for ordering new seeds. Normally a favourite winter evening task, it was particularly lovely on a rainy weekend afternoon with the wood-burner lit and a mug of tea beside me. Some of my old favourites of which I have a dearth of saved seeds include:

– Crimson flowered broad beans. Love both their looks and taste.

– Mother Hubbard and Uchiki Kuri squash – easy, speedy growers, great storers with their thick skins and providing lots of tasty meals at the moment.

– Borlotti beans – love their speckled crimson pods snaking up teepees and cooking them with garlic, olive oil and a few tomatoes.

– Parsnips and Swede. Grew so easily – the parsnips were just mixed with a hand full of saved nigella seeds and scattered over well prepared soil. They grew so easily and thanks to the Nigella looked pretty during the long wait for harvest.

– Rainbow chard. I love easy, productive veggies like this that also score highly in the looks department.

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– Wildflowers. Keen to scatter more around the pear and apple trees that we planted at the back of the garden with an eye for prettiness as well as attracting pollinators.

I’m also planning to grow some new things in my garden, particularly extending the range of herbs to include lots of lovely blue hyssop and purslane (lured by all those tasty, home-grown  Middle Eastern salads in Celia’s lovely Fig Jam & Lime Cordial posts. Purslane may add an interesting note to salads like this too:

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Lots more plans including a potting shed, second-hand greenhouse and planting around the tree-house that I’ll write about at another date. For now though, we have some welcome sunshine and I need to get out in that garden rather than write about it. And just as my grey day gardening had me dreaming of planting this year’s garden larder, no doubt a little sunshine will have me dreaming of this:

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Summery days of lazy gardening and warm evenings of dusk gardening seem a long way off but very appealing at the moment.

Once again joining in Lizzie Moult’s fab Garden Collective where we peep at other gardens around the world. Selfishly, still very keen to soak up some of that virtual warmth from the other side of the world.

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