Update July 2018 – plus recipe!

This week in the world of fruit and veg…

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Globe Artichokes donated for the pet pigs by a friend are flowering in the heat wave. Aren’t they just stunning?
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Most prolific aubergine plants we’ve had! They are getting bigger…
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Same for the peppers. One is starting to turn red.

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Last of the strawberries is approaching, but the start of the blueberries. 
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From our summer squash mixed seed collection we have Grisette de Provence (front), Di Nizza (circular shaped one) and a Defender courgette/zucchini underneath which was delicious in the recipe at the bottom of the page…
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Homegrown Golden Zucchini and a green Defender 
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PICKED FIRST RUNNER BEANS OF THE YEAR YESTERDAY. EXCITING.
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First homegrown beetroot of the year harvested for lunch yesterday – grated on top of avocado on toast, yum. Bolthardy beetroot variety, very good.
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Mum picked lots of jostaberries yesterday. I’ve been converted to liking them stewed.
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Due to lack of freezer space, I spent a glorious summer day making raspberry jam and then another day making redcurrant jelly (above). 
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Yesterday’s dinner using homegrown onion, garlic, courgette/zucchini, oregano and runner beans. Tomatoes not quite ready yet… Recipe below!

Courgette/ Zucchini Passata Sauce 

(Serves 6)

-Olive oil, for frying (a generous amount) -1 large onion, finely sliced -2 medium sized courgettes/ zucchini, grated -2 large garlic cloves, diced -500g tomato passata (you can use tinned tomatoes but passata gives this dish a better texture) -Handful of fresh oregano leaves -1tsp dark soy sauce -1 1/4tsp Lea and Perrins Worcester sauce -500g spaghetti, cooked -250g parmesan, grated -Runner beans, cooked, to serve

  1. Fry the onion in the olive oil in a deep-sided dish. Add the courgette and continue to fry until the courgette is starting to turn crispy and the onions are golden brown.
  2. Add the garlic followed swiftly by the passata and an extra cup of water. Stir.
  3. Tear the oregano leaves and stir them in along with the soy sauce and the Lea and Perrins. Simmer for about 5 minutes.
  4. Serve the sauce on top of cooked spaghetti with a handful of grated parmesan and some runner beans.

If you like this recipe, then you might like this one too: Recipe: Fried courgette-tomato sauce with spaghetti

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

So many strawberries… Homemade Vanilla Ice Cream Recipe

It is so dang hot.

Not that I’m complaining, I love you sun,

But it is getting tricky to get the courage up enough to venture out into the heat trap in the veg garden to pick the fruit.

Someone told me this has been a really good year for strawberries, all due to the time the rain fell this winter (which I thought was all the time. Incessantly. Non-stop). It has certainly been a good strawberry year for us. I’ve been eating them all the time for last couple of weeks.

On top of the strawberries, the raspberries have taken off, along with the red currants, boysenberries, jostaberries and the blackcurrants. I think I almost had a breakdown end of last week due to the overwhelming amount that needed to be picked.

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This blurry photograph is of 45 minutes picking of just strawberries. I didn’t even get half way through the patch, and I have eaten a few handfuls from the container already…

Strawberries are those red gems in the veg patch. They are so good for so many different recipes. You have Strawberry JamStrawberry and Rhubarb JamStrawberries and Elderflower Cake. Strawberries are amazing with natural Greek yoghurt, chocolate cake (which we have been having a lot of, of course), chocolate mousse, mashed with banana (oh, childhood), banana and strawberry smoothies. But one of my recent-ish discoveries has been how good strawberries go with just plain old vanilla ice cream.

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It is no surprise that they go wonderfully well with some food chocolate ice cream (because what doesn’t go well with chocolate ice cream?), but as I am not someone particularly ecstatic about the idea of vanilla ice cream, I was very surprised when I had to eat it for dessert at one time in my life, how well the mixture went together.

The subtle vanilla twang and the creamy consistency of the ice cream got marvellously with this juicy berry, but it also looks so spectacular together: the red and white colours mixing together.

I have been replicating that dreamy match lately with some homemade vanilla ice cream (oh yes, I have recently discovered how yummy and easy it is to make ice cream, even without an ice cream maker).

So, lots of strawberries? No problem! Here is your next recipe…

Strawberries and Homemade Vanilla Ice Cream

(Serves 6)

-8 egg yolks -225g granulated sugar -300ml double cream -500ml full fat/whole milk -1 ¼ tsp vanilla extract

  1. Mix the egg yolks and sugar in a large bowl.
  2. In a saucepan, bring the cream and milk just to boiling point. Pour the warmed contents of the saucepan into the egg yolk bowl and mix thoroughly.
  3. Add the vanilla extract and mix in well.
  4. Pour into an ice cream container and freeze until solid, about 6-8 hours.
  5. Allow to defrost slightly before serving in scoops with fresh strawberries scattered over the top.

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Spring/Summer has sprung!

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Heat wave = spending my life watering the vegetable garden. I swear it dries out a couple of seconds after watering…

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But the blossoms are finally out, the broadbeans are growing nicely along with the radishes outside. The tomatoes and cucumbers need potting on. Oh and yeah, I put an axe in my foot so I’m slightly behind in my weeding this year…

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