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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Update: Summer Evening

Ah, what better way to spend an afternoon in July walking the dog, having a swim and then eating homegrown and harvested courgette and peas for dinner while reading a Thomas Hardy novel?

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Just the classic easy-go-to-when-can’t-be-bothered-or-am-in-a-rush meal: spaghetti, parmesan, ketchup (because ketchup is good) and the before mentioned courgette and peas.

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Does anyone else find it strangely satisfying to pod peas? I feel so proud when I see the little green circles inside the pods.

So: the update for the garden is literally hosing, moving the sprinkler, picking raspberries, picking strawberries, picking raspberries, picking reducurrants, picking raspberries, picking blackcurrants, picking raspberries, planning to pick jostaberries and failing, and, yes, picking more raspberries. The strawberries are nearly over and the raspberries have taken off. Slight problem: way too many to eat, not going to stand in a kitchen and make boiling hot jam in the only heatwave in England I will ever experience in my entire life, but all of the freezers are full except for one, which is typically broken (I mean, broken since last year and still not replaced because that’s how we roll). So it means literally shoving raspberries down other people’s throats before I start tearing my hair out. And stuffing the working freezers so much that it is too dangerous to try and open the doors now.

But today I made sure I picked some redcurrants and made our instant redcurrant sauce (available here at Redcurrants) and my first mint sauce, which I will share soon, for the family’s sausages this evening.

So I haven’t really been doing any proper gardening 😦 just picking and watering.

But I did harvest and eat my first early potatoes yesterday. They were ‘Charlottes’ and they were delicious.

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space2grow volunteering

Other news: the charity I’ve been helping with, space2grow, was judged two weeks ago for Farnham in Bloom. We’ve only been working since September so it was pretty amazing to already be showing it to other people and entering these community events. We aren’t getting our hopes up, but it was a great first presentation of the project.

For more information about the therapy or volunteering we offer, visit https://www.space2grow.space

All are welcome to our acre, even Sid the lab.

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