Pumpkin Soup

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I haven’t made a lot of soups in my time – carrot and coriander once years ago and a vegetable broth at River Cottage – but I have always wanted to make pumpkin soup with a homegrown pumpkin.

We did really well with the pumpkins this year and after my siblings had carved their spooky faces into two of them for Halloween, I turned one of them – forgotten which one, might have been Bob or Reg… – into soup. Cruel, but it was either that or feed him to the pigs.

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Here is my super-duper easy pumpkin soup. You could add more seasoning to it of you would like more flavour. I have heard suggestions of chilli and peanut butter before…

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Pumpkin Soup

Serves… a lot. At least ten people. 

-1 medium sized pumpkin, 1.5kg, de-seeded -Olive oil, for roasting and frying -1 large onion, sliced -700ml boiling water -1 generous tsp Bouillon vegetable stock powder – A pinch of salt

  1. Preheat the oven to 180C. Cut the pumpkin up into chunks and place on a non-stick baking tray. Drizzle generously with olive oil and place in the centre of the oven. Roast for about 45 minutes, or until the pumpkin wedges are cooked and perhaps browning a little. Remove from the oven and allow to cool.
  2. In a deep-based pan, fry the onion in olive oil until golden brown.
  3. Place the pumpkin and the onion in a food processor and blitz until mush.
  4. Add the tsp veg stock powder to the boiling water and mix well. Slowly pour into the food processor and blitz the pumpkin again.
  5. Scare the contents of the food processor into the pan and bring to the boil, stirring. Add the pinch of salt.
  6. Serve hot in bowls. Store in the fridge for up to 3 days. Can be frozen too.

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Red Apples

Feeling like Snow White when you eat a perfectly homegrown red apple from your tree…

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Collected a whole bucket of apples from the garden the other day. This is a beautiful Braeburn.

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Other than eating them as delicious snacks, what else can you do with apples? Well, here are some ideas…

Apple Cake

Apple and Blackberry Crumble

Apple jelly

Apple sauce

Apple juice

Dried apple pieces in a dehydrator

Straight apple and cheddar cheese is yummy. My brother melts cheese and then puts it over the top of sliced apple.

Apple pie

Stewed apple and chocolate ice cream – so good

Cut up apple and serve alongside a pudding

Add apple and cheese to a homemade loaf of bread

Apple and cinnamon ice cream (coming soon…)

Add apple to your coleslaw or Waldorf salad

Grate up and add to your River Cottage Carrot Walnut Cake adapted for moist yumminess.

Farnham in Bloom – space2grow 2018

Hello blog. I’m sorry it has been a while but I’ve been busy with university and been spending hardly any time in the garden.

But I wanted to let you know the exciting news about space2grow’s triumph at the Farnham in Bloom awards last week.

Just to catch you up incase you don’t know: space2grow was established in September 2017, a year ago, as a charity garden offering mental support through horticulture for anyone, old, young, people who wanted to interact or take a break from the world, to people with addictions. A year on and the original six of us from the steering group have been joined by 30-40 volunteers.

In July we were judged by Farnham in Bloom. As we had only been running for less than a year, we were not expecting much (except Corin, who was wearing his lucky shirt on awards night). We were awarded an Advancing award in South East in Bloom a week or two previously, but as Farnham is our charity’s location, we were very excited about this awards night. A mixture of volunteers and steering group members turned up on Thursday night at the awards and we were very happy and surprised to be awarded an Excellent for a community project, but to also be the first group to be awarded the brand new Madge Green Community Award.

Madge Green was a influential gardener part of Farnham in Bloom who sadly passed away last year and this award has been set up in her honour.

We had our pictures with the mayor and everyone was really kind to us, telling us how impressed they were with what we have achieved.

So here is to space2grow, starting its second year as a triple-award charity.

Hip, hip, hooray!

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Excellent award for a community garden
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The Madge Green Community Gardening Award

Check out the official website: https://www.space2grow.space

Victoria Plum Crumble

We had a lot of plums this year, all from one Victoria tree (this is the tree I’ve nearly killed plenty of times).

We’ve made lots of plum jam but we quickly had to get a move on as they were rotting in the fridge so I made a plum crumble. It seems to have been a hit and here is the recipe if it tickles your tastebuds…

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Victoria Plum Crumble

(Serves 6)

For the fruit: -1kg Victoria plums, de-stoned -3tbsp granulated sugar

For the crumble: -110g plain flour -55g granulated sugar -170g salted butter

  1. Preheat the oven to 180C.
  2. Place the fruit at the base of an ovenproof dish. Sprinkle the sugar generously over the top, and mix it in.
  3. In a bowl, using your fingers, rub the flour, sugar and butter together, so that the mixture resembles large breadcrumbs. Scatter the crumble over the top of the fruit.
  4. Place the dish in the oven and cook for about half an hour, until the fruit is hot and bubbling and the crumble is golden brown.
  5. Serve warm. Keep in the fridge for up to three days.

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space2grow won an award!

space2grow just celebrated its 1st birthday. We had a buffet in the therapy cabin where we had homemade apple crumbles, pies, rice dishes, and a delicious potato and leek soup with homegrown produce.

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A year ago there were six of us looking at a bare acre in wet September. Now, we have nearly 40 volunteers that come to work as part of a relief from mental health problems, ranging from addictions to depression, as well as people who just like to get some fresh air and be part of a community project.

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space2grow 2017 – just starting out

Not only did we celebrate the charity’s birthday but we were also celebrating the award we received last week. Despite being less than a year old, space2grow entered into the South East in Bloom Awards, not expecting to succeed in anything at all, but we were surprised with a 3rd category award – there were five levels of achievement with the first being “Emerging” and the fifth (highest) being “Established and excellent”. Somehow we won an award in the third category called “Advancing”.

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Well done space2grow.

https://www.space2grow.space

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Red Cabbage

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Just look at that red cabbage… homegrown and harvested from the plot yesterday.

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It was the first time I have ever grown red cabbages before and I thought it was so beautiful, I decided to eat some. I went from cabbage hater, to ‘green cabbages are ok’ to ‘wow, red cabbages are good cooked too!’

Why should we eat cabbages?

89g of raw cabbage contains –

  • Protein: 1g
  • Fibre: 2g
  • Vitamin K: 85% of the RDI
  • Vitamin C: 54% of the RDI
  • Folate: 10% of the RDI
  • Manganese: 7% of the RDI
  • Vitamin B6: 6% of the RDI
  • Calcium: 4% of the RDI
  • Potassium: 4% of the RDI
  • Magnesium: 3% of the RDI

Vitamin B6 and folate are essential for many important processes in the body, including energy metabolism and the normal functioning of the nervous system. Cabbage is especially high in vitamin C, a potent antioxidant that may protect against heart disease, certain cancers and vision loss. While both green and red cabbage are excellent sources vic C, red cabbage contains about 30% more. One cup (89 grams) of chopped red cabbage packs in 85% of the recommended intake for vitamin C, which is the same amount found in a small orange. So I might avoid Fresher’s flu…

Cruciferous vegetables like cabbage contain many different antioxidants that have been shown to reduce chronic inflammation. Sulforaphane, kaempferol and other antioxidants found in brassicas are likely responsible for their anti-inflammatory effect.

Cabbage is full of gut friendly insoluble fibre, a type of carbohydrate that cannot be broken down in the intestines. Insoluble fiber helps keep the digestive system healthy by adding bulk to stools and promoting regular bowel movements. Cabbage is also rich in soluble fibre which has been shown to increase the number of beneficial bacteria in the gut. These bacteria perform important functions like protecting the immune system and producing critical nutrients like vitamins K2 and B12. Eating cabbage keeps your digestive system happy.

Red cabbage contains powerful compounds called anthocyanins. They give this vegetable its vibrant purple colour. Anthocyanins are plant pigments that belong to the flavonoid family. Many studies have found a link between eating foods rich in this pigment and a reduced risk of heart disease. Cabbage contains more than 36 different kinds of anthocyanins…

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How to eat it?

Raw is probably best as most of the nutrients will be withheld that can sometimes leave during the cooking process. But I find raw cabbage icky. Steamed is the next best, followed by boiled, roasted, fried.

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We boiled it and ate our red cabbage with lots of other homegrown produce for dinner – potatoes, sweetcorn, green Savoy cabbage, carrots, runner beans and courgette. It was beautiful and yummy and helped to ease my sore gut that had been suffering all day. See – homegrown produce is so good for you!

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Update: one more pumpkin left to harvest… the other plants have all turned brown and died from powdery mildew so I cut their fruits off and took them inside to cure (more information here for those who are interested: Curing pumpkins). I’m leaving the last one on to make sure it ripens more and will take it away when the plant finally has to go.

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Blight has hit the veg garden and the potatoes are starting to go – thank goodness it came so late this year as the main crop potatoes have managed to grow properly before the disease came. The tomatoes are going to suffer and I am expecting a lot of green ones to fall off soon but we did pretty well with the red tomatoes being grown outside this year in this once in a lifetime heatwave.

The autumn harvest of raspberries is being as wonderful as always. We had them last night for dessert along with homemade chocolate brownie ice cream and cookies and cream ice cream (recipes can be found on my Beagle Baking blog:

https://bellasbakingsite.wordpress.com/2018/08/06/chocolate-fudge-brownie-ice-cream/

https://bellasbakingsite.wordpress.com/2018/07/27/cookies-and-cream-ice-cream/  ).

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Extending the growing season – what to plant in autumn?

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Last night was probably the coldest nigh in the South East in months. The sun is now no longer reaching parts of the veg garden and it is dark sometime around 8pm. Now is the time to find something to grow in the last few months of 2018.

So what can you try growing as the weather cools down and the light fades?

  • Broad beans – Aguadulce or Superaguadulce– sow Oct-Feb, harvest Jun-Aug
  • Pea – Meteor – sow Oct-Nov, Jan-Mar, harvest May-Sep
  • Autumn planting onion sets – red Radar, brown Electric, white Snowball – sow Sept-Oct, harvest May-Jul
  • Garlic cloves – Provence Wight (Softneck), Lautrec Wight (Hardneck), Elephant Garlic – plant Sept-Oct, Jan-Mar, harvest Jun-Aug
  • Spinach – Turaco – sow Aug-Oct, harvest Jun-Oct
  • Cauliflower – All The Year Round – sow Sep-Oct, Jan-Jun, harvest Jun-Oct
  • Cabbages – Advantage – sow Mar-Oct, harvest Jan-Dec – Spring Hero – sow Sept, harvest Mar-May – Duncan – sow Sept-Oct, harvest Mar-Jun
  • Purple sprouting broccoli – Claret – plant Sept, harvest Mar-May
  • Winter lettuce – Density – sow Aug-April, harvest Mar-Jul – Valian – Sept-Mar, harvest Oct-May