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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Anyone looking forward to courgette harvest?

Anyone looking forward to the courgette/ zucchini season?

Recently made this cake in anticipation for it…

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Bella’s Baking: Courgette and Sultana Cake

Who is brave enough to face the mighty vegetable cake?

 

Christmas time = cooking time

Well, it is December and the festivities are drawing closer.

I end my uni term this Friday (finally) and at space 2 grow we have our last meeting on Wednesday to clear space for the vegetable patch!!!! before breaking up until the new year. We have a special Christmas dinner on Thursday night to celebrate all of the work that we have done so far. I thought I was going to have to make nut roast for it (ah) but it turns out I don’t need to (phew) so instead I am making some brownies tomorrow night to bring along to our Wednesday meeting to encourage everyone to keep digging, pruning and burning (we have a couple of pyromaniacs on board).

But back to Christmas – this is a time for not so much growing in the garden, but they are very special because of this. Brussel Sprouts, Celeriac, Celery, Kale, Cabbage, Carrots. All of those cosy winter veggies. And Cranberries.

You’ve planted all of your delights in the warm weather, now it is time to play with the harvest indoors when it is hitting minus temperatures outside. So here are some little festive treats to get you in the mood. Some are from this blog, some are from my other blog Bella’s Baking, now very recently Beagle Baking. If any of you have a beagle, you will understand.

Brussels Sprouts – ideas and information about your favourite green!

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Cranberries – cranberry sauce is essential for Christmas lunch, as is this Christmas Chocolate Walnut and dried Cranberry cake!

Chestnuts – chestnut jam anyone?

Gingerbread Men — Bella’s Baking – link to Bella’s Baking/ Beagle Baking blog with plenty of baking recipes for the festivities, plus more coming…

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Christmas Cake: https://bellasbakingsite.wordpress.com/2017/11/05/iced-and-marzipan-christmas-cake/

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Christmas Pudding: https://bellasbakingsite.wordpress.com/2017/11/04/christmas-pudding/

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Brownies make great presents: https://bellasbakingsite.wordpress.com/2017/01/07/brownies/

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Christmas Buns: So good: https://bellasbakingsite.wordpress.com/2016/12/24/christmas-buns/

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Chocolate Log: https://bellasbakingsite.wordpress.com/2016/12/19/chocolate-log/

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TO COME: Californian Christmas Cake, Mice Pies, Homemade Mincemeat, Homemade Redcurrant Jelly, Brussel Sprouts Cranberry and Potato Bake, Vegetarian Stuffing…

Attention baking lovers!

If you like baking cakes, bread, desserts etc. then take a look at my baking blog:

 

Bella’s Baking

https://bellasbakingsite.wordpress.com/home/

 

Today I posted a Double-Chocolate Muffin recipe. There are lots of others to try, like naan, homemade pasta, crusty Swansea loaf, vegetarian burgers, Irish cream cheesecake… Take a look by just clicking on the link above…

 

Bella’s Baking: Courgette and Sultana Cake

https://wordpress.com/post/bellasbakingsite.wordpress.com/852

 

This is another recipe from my River Cottage veg cookery course. For anyone who ever has any gluts of courgettes, this is a simple and delicious cake to try. You cannot tell that there is any vegetable in there at all!

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Courgette and Sultana Cake

– 2 large eggs, separated  -100g demerara sugar – 100g finely grated raw courgette (1 small-medium sized) – Finely grated zest of 1 lemon – 50g sultanas – 50g ground almonds – 100g self-raising flour – 1 teaspoon ground cinnamon 

  1. Preheat the oven to 170°C. Lightly grease a loaf tin, about 20 x 10cm, and line with baking parchment.
  2. In a large, clean bowl, beat the egg whites until they hold soft peaks using an electric whisk.
  3. Using an electric whisk again, beat the sugar and egg yolks together for 2–3 minutes in a separate bowl until pale and creamy. Lightly stir in the grated courgette, lemon zest, sultanas and ground almonds. Add the flour and the cinnamon over the mixture and then fold them in, using a large metal spoon.
  4. Stir a heaped tablespoonful of the egg white into the cake mixture to loosen it a little, then fold in the rest as lightly as you can.
  5. Tip the mixture into the prepared loaf tin and gently level the surface. Bake for about 1/2 hour, or until a skewer inserted into the centre comes out clean.
  6. Leave to cool in the tin for 10 minutes and then transfer to a wire rack to cool completely before slicing.
  7. Store in an airtight container for three days.

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Mother’s Day

It is Mother’s Day tomorrow and even though I am not at home right now and unable to make one of the greatest people in my life a special cake, give her a hug and a bouquet of primroses from the garden and I can’t spend the day with her, I offer you the link to my baking blog to inspire everyone to roll up their sleeves and get baking for the perfect, homemade gift for their mum. Top the baked item with edible primroses from the garden, the perfect spring celebration!

https://bellasbakingsite.wordpress.com/2017/03/25/mothers-day-make-something-special-for-a-special-person/

Flowers for the buzzy bees – link to edible flowers post for future cake decorating ideas

Updated recipe: homemade pizza

The last of the Kale

Updated pizza recipe posted on my baking blog, Bella’s Baking:

https://bellasbakingsite.wordpress.com/2017/01/24/pizza/

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