Harvesting in January

So I have a confession…

I have not worked in the vegetable garden at all this Christmas break.

I know, very bad. But I was juggling work, university work and working in the pig run to prevent it from resembling the battle of the Somme over winter. Those are my only excuses.

Despite my lack of care, the garden has looked after itself pretty well (the grass is thriving in all of the beds it should not be in…)

It has been so long since I worked over there regularly that I had actually forgotten what I still had planted and left to harvest. I had forgotten the kale, the rest of the sprouts and carrots, the tree cabbage… all I thought we had left were potatoes. So I made a big effort and harvested and prepared lots of our produce during the week.

IMG_8885.jpg

Carrots: these are the last of the carrots sown this year. They were under horticultural fleece and managed to survive some of the freezing temperatures we had suddenly. Not one has rotted so thank goodness we are on sandy soil. They were delicious and not a lot of damage or forking going on. We even had one gorgeous proper sized carrot!

IMG_8883.jpg

IMG_8879.jpg

Think they are ‘Flyaway’ carrots.

Celeriac: first homegrown celeriac harvested from this crop. I know, lazy. But it was in really good condition, a good size, and tasted really good. I like to boil mine but roasting them makes an excellent replacement/accompaniment to roasted parsnips as they apparently taste the same. I have also eaten it raw, grated with apple, in a salad and that is surprisingly good too.

IMG_8876.jpg

Brussel Sprouts – the left over small ones from Christmas finished up. They did really well and packed a punch to the taste-buds.

Kale – the kale is still alive and doing pretty well despite the various slug/pigeon/ cabbage white attacks it had this year. I do love kale boiled and it goes great in stews, on top of pizzas, in casseroles or stir fries. Kale is brilliant because it fills in the cold ‘hungry gap’ aka, winter, when most other things aren’t available.

IMG_8887.jpg

Garlic – I sneak up a bulb every time I need it. Garlic is still prolific in our garden from years of growing it.

Potatoes – Too. Many. Luckily, they taste really good and are in pretty good condition.

All of this dinner was homegrown, except the lentils. Self-sufficient and proud of my little garden for doing so well all on its own.

IMG_8894.jpg

Mum’s Baked Apples

Happy New year everyone!

img_1737

Here is a little winter/autumn warming treat to see you through January and February, and a great way of using apples left over in storage from the harvest of 2018.

IMG_8841.jpg

Mum’s Baked Apples

Serves 6

-6 large baking apples -3/4 cup dark brown sugar -1/2 cup raisins -1/2tsp ground cinnamon -1/4tsp grated nutmeg -1tbsp butter

  1. Preheat the oven to 180C.
  2. Wash and core apples, then remove a 1-inch strip of peel around the middle of each. Arrange the apples in a baking dish, 2-quart shallow.
  3. Combine the brown sugar, raisins, cinnamon, and nutmeg in a small bowl. Carefully fill the center of each apple and dot with 1/2tsp of butter.
  4. Add just enough water to the baking dish to cover the bottom. Bake, uncovered, for 45-60 minutes, or until the apples are tender (larger ones will take longer). Baste the apples with the juices occasionally.
  5. Serve the apples warm. Left-overs can be stored in an airtight container in the fridge.

IMG_8844.jpg