Recipe: Mushroom Tomato Risotto

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Mushroom Tomato Risotto 

Serves 4

-Large knob of salted butter -1 large onion, finely sliced -2 garlic cloves, diced -450g chopped tomatoes -300g basmati/ risotto rice -200g shiitake or button mushrooms, cut into tiny pieces -2 handfuls of pak choi or spinach, shredded and de-stalked -Snap peas, to serve

  1. Melt the butter in a large frying pan on the hob. Add the onion and fry until golden brown. Add the diced garlic followed by the chopped tomatoes (you ca use fresh or tinned, whatever you have on offer) and rice.
  2. Bring the mixture to a high heat so that it is bubbling, stirring in the rice as it cooks. If the tomatoes start to dry out, boil some water in a kettle and add to the frying pan. Continue to stir until the rice has absorbed the liquid.
  3. Stir in the chopped mushrooms. Leave until they have cooked a little in the mixture before stirring in the green pak choi or spinach leaves. Allow them to wilt.
  4. Remove from the heat and serve onto plates with pea pods on the side. Enjoy.

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Butternut Squash and Chickpea Tagine recipe

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We’ve had some sad looking butternut squashes staring at us in the kitchen for a while and I finally took pity and tried out making my own quick tagine-styled dish. It is really good and not at all hard so give it a go if you have a squash glowering at you from the fridge!

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Butternut Squash and Chickpea Tagine 

Serves 6

-1 small butternut squash/ 1/2 a large one -1 onion, finely sliced -Olive oil, for frying in -1 garlic clove, finely diced -16 cherry tomatoes or 4 large tomatoes, sliced -450g cooked chickpeas -Rice, to serve -Greens, to serve

  1. Cut up the butternut squash and remove the peel. Cut into fine chunks and fry in the olive oil with the onion, continually stirring so that the squash cooks, but does not burn. Fry for about 5-10 minutes, or until the squash is browning slightly and is cooked through.
  2. Add the diced garlic followed by the tomatoes. On a high heat, stir the mixture like you did when frying the squash. You want the tomatoes to start to break down and release their juices, but not to burn. This could take between another 5-10 minutes.
  3. Add the chickpeas and mix in well.
  4. Serve with rice and greens. Also lovely with sweet potato.

 

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Aubergine (Eggplant) Curry

I am going through a bit of an aubergine (eggplant) phase.

This curry is quick, simple and delicious with some rice and parsley and most of the ingredients can be sourced from your own veg patch.

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Aubergine Curry

Serves 2

-1 large aubergine, de-stalked and cut into medium sized pieces -Coconut oil, for frying -1 large onion, finely sliced -2 cloves of garlic, diced -1 1/2tsp mustard seeds -1tsp nigella seeds – 1tsp coriander seeds -1/2 tsp ground turmeric -1 1/2 tsp garam masala -4 large tomatoes/ 8 cherry tomatoes, cut into pieces -2 handfuls of parsley, to serve -Rice, to serve

  1. Preheat the grill to high. Place the aubergine under the grill and toast until lightly charred on each side. Set aside.
  2. Put the coconut oil in a frying pan and add the onion. Fry until turning golden, then turn the heat down to simmer.
  3. Add the mustard, nigella and coriander seeds. Mix and simmer for a couple of minutes before adding the ground turmeric and garam masala, followed by the garlic. Mix.
  4. Add the chopped tomato and turn the heat up. Keep stirring. The aim is to get the tomatoes to break down as much as possible before serving.
  5. Cut the aubergine into small pieces and mix into the curry. Keep stirring for a few minutes until the tomatoes have released their juices and broken down so that the ingredients look combined.
  6. Serve with fresh parsley scattered on top alongside rice (or I have had it with potatoes, to make it extra home-grown magic).

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Orach

Atriplex is a plant genus of 250–300 species, known by the common names of saltbush, orach or orache. It belongs to the subfamily Chenopodioideae of the family Amaranthaceae. The genus is quite variable and widely distributed. It includes many seashore and desert plants, as well as plants found in moist environments. The generic name originated in Latin and was applied by Pliny the Elder to the edible orachs. The name orach is derived from the Latin ‘aurago’ meaning golden herb. The name saltbush derives from the fact that the plants retain salt in their leaves.

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A native of Europe and Siberia, orach is possibly one of the more ancient cultivated plants. It is grown in Europe and the northern plains of the United States. A cool season plant, orach is a warm season alternative to spinach that is less likely to bolt. It can be eaten fresh or cooked. The flavour is reminiscent of spinach and is often combined with sorrel leaves. The seeds are also edible and a source of vitamin A. They are ground into a meal and mixed with flour for making breads. Seeds are also used to make a blue dye.

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An annual herb, orach comes in four common varieties, with white orach being the most common. White orach has more pale green to yellow leaves rather than white. There is also red orach with dark red stems and leaves (the one we grow) Green orach, or Lee’s Giant orach, is a vigorous varietal with an angular branching habit and rounder leaves of dark green. Less commonly grown is a copper colored orach variety.

I purchased our red orach seeds from Real Seeds Company that sells lots of heritage and exotic seeds. I planted them out last year and they self-seeded and re-grew this year.

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Orach contains significant levels of vitamin C and K, calcium, magnesium, phosphorous, iron, carotenes, protein, anthocyanins, zinc and selenium tryptophan, and dietary fibre. Orach improves the digestion with the dietary fibre, improves the function of kidneys with its diuretic and laxative effect. Orach contains antioxidant compounds that prevent cancer from developing, the proteins, minerals, and vitamins stored in orach can help everything from hormonal regulation to enzymatic reactions that are required to keep our body functioning and boosting our metabolism. The high levels of iron and calcium boost red blood cell creation, circulation, and oxygenation of the tissues and organ systems. Orach possesses almost twice the amount of vitamin C as lemons or kiwis which are often considered the top fruits for acquiring vitamin C quickly, making Orach a very attractive plant if you want to keep your immune system running.

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Similar to spinach, but less than spinach, orach does contains significant levels of oxalic acid. This means that if you suffer from kidney stones, gall stones or gout, it might be a good idea to avoid orach and find these nutritional elements elsewhere and for others to eat small amounts of it raw.

As the seeds contain some protein, it is a good plant for vegetarians to grow as it provides some homegrown protein to add to their daily meals.

You can eat the seeds and leaves raw, or you can cook them. Cook the leaves like you would do to spinach. For the seeds, they can be fried or boiled. Add them to a salad or any other dish that includes grains like rice or quinoa or bulgar wheat. My first taste of the seeds was when I added them to a tomato risotto and they were really nice.

Broad Beans – Tomato Risotto. Add the orach seeds when the rice is starting to absorb the liquid. You can omit the broad beans if you like and just make a plain tomato risotto.

Here is another recipe I made including orach seeds…

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Garlic Mushrooms, Leaf Beet and toasted Orach Seeds

(Serves 2)

-200g brown rice -1 knob of butter -6 button mushrooms, finely sliced -1 large garlic clove, diced -6 leaves of leaf beet, perpetual leaf spinach, spinach or swiss chard, de-stalked -2 handfuls of orach seeds -Runner beans or another vegetable, to serve

  1. Bring a pan of water to the boil. Add the rice and turn the heat down to a simmer for about half an hour or until the rice has absorbed the water and is cooked. Leave to one side.
  2. Bring another pan of water to the boil and add the runner beans or another green vegetable you would like to serve with it. Remove from the heat when cooked, drain and leave to one side.
  3. Put the butter in a frying pan. Turn on the flame and leave it to melt, greasing the pan with it. Add the finely sliced mushrooms and fry for a minute before reducing the flame to simmer. Add the leaf beet followed by the diced garlic. Stir. Add the orach seeds allow them to toast a little before stirring them into the mixture.
  4. Remove from the heat and serve over spoonfuls of rice and vegetables. Refrigerate left-overs.

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Calabrese Broccoli

Calabrese broccoli, an edible green crop from the group Brassica oleracea, from the cabbage family is harvested for its flowering head. Broccoli has large flowering heads, usually green in colour, branching out from a stalk in a tree-like structure from a thick stalk, which is edible, surrounded by giant leaves. The growing style resembles a cauliflower very much.

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‘Ironman’ Calabrese Broccoli – July 2016

The world ‘broccoli’ comes from the Italian word ‘broccolo’, translating as the ‘flowering crest of a cabbage’ and is a diminutive form of ‘brocco’, meaning small snail or sprout. The broccoli we know today is the result of careful breeding of cultivated leafy cole crops in the northern Mediterranean starting in around the 6th century BC. Since the Roman era, broccoli has been considered a unique ingredient in Italy. It is considered that broccoli was first brought to England from Antwerp during the 18th century. Broccoli was first introduced to the USA by Southern Italian migrants but was not well-known until as late as the 1920s where it was written people ate the heads ‘like cauliflowers and the stems like asparagus’.

Calabrese broccoli was named after Calabria in Italy and is what most people refer to when they say ‘broccoli’, rather than sprouting broccoli or purple sprouting broccoli. Cabbages were being grown in what is now Turkey and spreading through the Mediterranean. During around 8th century BC, migrants to Italy supposedly brought the purple sprouting broccoli that established itself in Tuscany. The Romans were quite taken by the vegetable and it became a standard favourite in Rome where the Calabrese variety was developed and adored. Roman farmers named it ‘the five green fingers of Jupiter’. Apicius, cookbook author of ancient Rome, prepared broccoli by first boiling it and then brushing it ‘with a mixture of cumin and coriander seeds, chopped onion plus a few drops of oil and sun-made wine’. The Romans served the broccoli with creamy sauces, flavoured with various herbs and cooked it in wine. Roman Emperor Tiberius’s(14 BC-37 BC) son loved broccoli excessively. Excluding all other foods, he gorged on broccoli prepared in the Apicius manner above for an entire month. When his urine turned bright green and his father scolded him severely, he finally abandoned his beloved broccoli. Catherine de Medici of Tuscany may have been the first to introduce broccoli to France when she married Henry II in 1533. She arrived in France with her Italian chefs and armfuls of vegetables, including broccoli. However, the first mention of broccoli in French history was not until 1560.

The first mention of the vegetable in literature in England names it as ‘sprouting cauliflower’ or ‘Italian Asparagus’. It was not particularly popular when it arrived during the 18th century. Commercial cultivation of broccoli in the USA can be traced to the D’Arrigo brothers, immigrants from Messina, Italy, whose company made some tentative plantings in San Jose, California in 1922. A few crates were initially shipped to Boston, where there was a thriving Italian immigrant culture in the North End. The broccoli business boomed, with the D’Arrigo’s brand name ‘Andy Boy’, named after Stephano’s two-year-old son, supported by advertisements on the radio publicly advertised the green vegetable. Nowadays, broccoli is not so much the ‘stranger’ to the kitchen garden as it was once called by an English writer. In 2013, global production on broccoli was recorded at 22.3 million tonnes, China and India accounting for 76% of its production. Spain, Mexico and Italy were the secondary producers, 0.5 million tonnes annually.

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Broccoli can produce poorly in hot summer weather, growing best at an average 18-23C (64-73F). When a cluster of flowers have grown in the middle, large enough to eat but still green and not turning brown or bolting, the Calabrese broccoli is ready for harvesting.

This is my first year growing a Calabrese broccoli and I was amazed at the results, expecting it to be incredibly difficult and unlikely to ever grow a large enough floret to eat, much like cauliflowers (I harvest mini-ones, not the full sized ones you find in the supermarkets otherwise they will have bolted if I leave them to get bigger). But I have managed to pick a fair few biggish ones, multiple at a time to prevent bolting and because they were still only I would say medium sized but they looked and tasted like proper broccoli! I was very chuffed. The variety I have grown this year is ‘Ironman’, (Sow: January-June, Harvest: June-November).

Sow the seed 0.5cm (1/4inch) deep in a tray of compost. Keep moist and at a warm temperature. I grew mine in a warm bedroom in January and some later ones in March. Once they had germinated, I put them on a sunny windowsill during the day time and then put them on the floor near a radiator at night time again when it was dark and chilly. Once the plants are large enough to handle, gradually accustom them to cooler conditions (I moved them out of the heated bedroom to a cooler windowsill permanently until they were large enough to plant outside). Transplant into well-fertilised soil that has been Blood, Fish and Boned, manured, composted and mulched. Transplant 45cm (18inches) apart, allow 60cm (2inches) between rows. Plant firmly up to the lowest leaves and water well (all brassicas require constant watering). As frost will most likely still be loitering, fleece well for the next few months until all risks of freezing temperatures have gone. Once you remove the fleece, you need to net the broccoli with insect netting to protect your crops from birds, but most particularly cabbage whites that will wreck havoc. It is best to do this immediately after you have removed the fleece.

To harvest, cut the heads from the plants with a fair chunk of stalk and you should get some smaller side-florets following on from your main harvest. They need to be harvested before the flowers on the head bloom bright yellow. Calabrese broccoli is best steamed or boiled: bring a pan of water to the boil. Cut the broccoli florets from the stem, then, using a knife, shred the tougher outside bits of the stalk and cut up the tender inside into match-sticks. Place them both in the pan of water, turning down the heat and leaving to simmer for a few minutes until tender – you don’t want them to be rock solid but you don’t want to leave them too long or they will be a pile of mush and turn tasteless. The other way of cooking broccoli that I like is to add them to a stir-fry. They make a delicious addition and if you do not care for boiled stalks then this is the way to eat them as they accompany an oriental dish wonderfully. The other way is eating it raw, which I have done, but it is for those who really like the strong flavouring of brassicas. Store any cut raw broccoli wrapped in a plastic bag in the fridge and use it as soon as possible, within a week of harvesting.

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Broccoli is an excellent source of vitamin C (20% Daily Value) and vitamins K, A and E. It may be important to note now that not a lot of vegetables include such a significant amount of vitamin K. There are also many nutrients in broccoli including potassium, zinc, fibre, beta carotene, calcium, iron, plus many other essential benefiting nutrients, including carotenoid compounds lutein and zeaxanith. This vegetable can benefit our health, well-being and lifestyle in many ways due to its powerful combination of vitamins and nutrients. It can support and strengthen many areas of the body, such as the digestive system, liver, eyes, heart, skin, and the immune system. Broccoli has been suggested to aid the body in fighting major diseases including cancer and heart disease. This vegetable is rich in energy boosting vitamins that can decrease stress levels and influence concentration, alertness and vitality. Raw broccoli contains several amounts of B vitamins and manganese as well as reducing levels of sulforaphane. However, cooking it does remove these particular nutrients so if you like broccoli raw as well as cooked, then dig in.

Broccoli could potentially help to reduce cholesterol and high-blood pressures due to its nutritional content of enzymes, as well as osteoporosis, heart disease and cancer, as mentioned previously. There has also been research into the possibility of broccoli preventing adult-onset diabetes. Chromium, found in broccoli, boosts the ability of insulin to perform better in people with slight glucose intolerance.

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Eat your broccoli boiled or steamed with any dish that you would eat a cooked green: pasta, rice dishes, roast dinners, it goes very well with cheese… Funnily enough, recalling broccoli as a kid, I remember loving it with spaghetti Bolognese (excluding the mince) with lots of cheddar cheese melted on top of it. Try adding broccoli to your cauliflower cheese, along with boiled courgettes and perhaps potatoes/sweet potatoes if you have any hanging around – a delicious mix.

Fry it in oil and other flavourings for a stir fry and serve with noodles…

Roast or bake it along with carrots and parsnips to serve with your roast chicken and potatoes…

Or try this combination for a simple, hearty and nutritious weekday supper: Sausages and Rice with Vegetables.

Mix and match the vegetables and accompaniments for anything you like. For myself, I eat Glamorgan sausages (vegetarian, containing leeks, potatoes and Welsh cheddar cheese wrapped up in a breadcrumb coating) while my family eat organic free-range sausages. You can also swap the rice for potatoes if you have an influx of them too.

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Sausages/Glamorgan Sausages with Rice and Boiled Vegetables

(Serves 6)

– 6 -12 organic sausages/ 6-12 glamorgan sausages – 400g rice – 1 large (or equivalent) broccoli – 1 large cauliflower – 150g peas – 100g kale, de-stalked – 4 medium sized courgettes – 4 medium sized carrots – To serve, optional, redcurrant jelly, cranberry sauce, mint jelly, mustard, gravy, sliced onions fried in olive oil

  1. Preheat oven 200C. Put the sausages on a non-stick baking tray and leave in the oven for about 15 minutes until starting brown on bottom. Turn them over and cook them for about another 15 minutes until brown on top.
  2. Bring a pan of water to the boil. Tip in the rice and turn the heat down to simmer. Leave for about 20 minutes, until the rice has absorbed all of the water (stir in occasionally to encourage it). Once the water has gone, take off the heat.
  3. Bring another large pan/lots of smaller pans of water to the boil for the vegetables: cut the broccoli into florets, take the tough outer skin off with a sharp knife and cut the stalk into strips. Put into a pan of boiled water and turn down to a simmer. Cook for about 8-10 minutes or until tender. Cut up the cauliflower into florets and cook it like the broccoli. Place the stripped kale into a pan of boiled water and turn it down to a simmer, leaving it to cook for about five minutes. Cut the courgettes into small circles and put in a pan of boiled water, turning it down to simmer, for about 8 minutes. Peel the carrots and cut them into circles and put in a pan of boiling water, turning it down to simmer, for about 10-12 minutes. Cook the peas in boiled water for about 2 minutes.
  4. Once the variation of vegetables are done, drain them all.
  5. Serve the sausages with the rice and assorted vegetables and any optional additions desired.

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Glamorgan Sausage  with rice, boiled broccoli, courgettes, cauliflower and peas

Carrots

Homegrown carrots taste delightfully sweeter, fresher, crisper and have a far more pungent smell than ones we buy in supermarkets. If one can grow a carrot successfully and scrape back the soil to reveal a little glint of orange attached to the feathery green leaves (that resemble parsley and dill as distant relations), then they can feel very satisfied and like a proper vegetable grower.

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First carrots harvested June 2016

Carrot, a root vegetable, is usually recognisable to us as that bright orange crop but it can be found in black, purple, white, red and yellow. In fact, the orange colouring was the last to be developed from the list. The cultivated carrot originated from the wild carrot, initially coloured white. There are white rooted carrots still around today, mostly used for animal feed or as a novelty crop.

Carrots have an ancient history. Fossil pollen from the Eocene period, 55 to 34 million years ago, has been identified to belong to the Apiaceae, the original carrot family. It is said that the carrot dates back to about 5,000 years ago, first cultivated in Persia (areas that are now Afghanistan and where the wild carrot is still popularly grown today). From there, carrot seeds were sold by caravans to neighbouring African, Asian and Arabian lands where the cross-breeding began. Historians have been able to show that this particular vegetable was important to our ancestors in Egypt from the evidence of numerous carrots being placed in tombs alongside the dead pharos and drawings of carrot harvests in hieroglyphic paintings. During this time, the carrot was grown purple. This was before a mutant occurred, removing the purple pigmentation and creating a new species of yellow carrots (where our known orange ones eventually derived from and hung around). The orange carrot is thought to have developed in the early Middle Ages, after hybridisation with a central Asian species. The first European author who mentions red and yellow carrots is the Byzantine dietician Simeon Seth during the 11th century.

After its popularity in Egypt, carrots were medicinally used in Ancient Greece and during the Roman period although they do not appear in many scribes where parsnips had a more preferred role for harvesting. For a time, the word parsnip was interchangeable with carrot due to the confusing similarities between the two. Bitter and hard to eat, carrots were used to heal many illnesses and as use of a sexual aphrodisiac. In normal cooking, Romans boiled them and covered them in dressings and various herbs.

By the 13th century, carrots had moved to Japan and were being cultivated in the gardens of France and Germany. In  the 1600s, they were brought to the New World, Jamestown and Virginia in particular. During the Middle Ages, carrots continued to be confused with parsnips and some believed they originated from the same plant, mostly because carrots during this time were still white or purple rooted. It is thought that the orange colouring of carrots was not ‘stabilised’ until around the 17th century in the Netherlands after that mutation rid them of their darker outer-colourings. Yellow carrots had been gifted to the ruling House of Orange. After years of selective breeding, Dutch carrots were designed to no longer be bitter in taste, becoming Daucus Carota.

America were amongst the last to accept carrots in its cuisine. They only became customary after the Great War when soldiers returned home with knowledge of European dishes, French ones in particular, that had helped them survive their ordeals during military combat. The modern popularity of the carrot in cooking can be traced to English meals during World War II where the government actively encouraged the population to grow and cook the hearty vegetable as a way of increasing people’s consumptions of important nutrients during rationing and lack of imports.

Today, the carrot is a traditional vegetable, shared between horses and humans alike and is a customary delight of children’s diets. The average person will consume 10,866 carrots in a lifetime. Currently, China produces the most carrots in the world. In 2010, they produced 15.8 million tons. Purple carrots (still orange on the inside) were first sold commercially in British stores in 2002.

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Carrots have a rich supply of antioxidant nutrient beta- carotene and vitamin C. Different varieties of carrots contain different amounts of antioxidant phytonutrients. For example, red and purple carrots have a rich anthocyanin content and orange carrots have outstanding levels of beta-carotene (which makes them orange in the first place), 65% of their total carotenoid content. Due to the richness of antioxidants, carrots are advertised as being beneficial for our cardiovascular systems that need protection from antioxidant damage, particularly for our arteries that carry highly oxygenated blood. A study in the Netherlands suggested that carrots are the best food for reducing these cardiovascular diseases. Participants in the investigation who ate 25 more grams of carrots than other studies had a significantly lower risk. Those who ate less carrots, had a higher risk or having a cardiovascular disease. Carrots also contain anti-inflammatory and anti-aggregatory properties that prevent excessive clumping together of red blood cells, protecting our bodies from the inside pretty well. Other studies suggest that carrots are beneficial in reducing cancer, especially colon cancer but more research is required in these ares as to how much they help.

The tale that carrots help you see in the dark was in fact a World War II propaganda stunt circulated by the British to mislead their oppositions, suggesting that their RAF pilots ate a diet rich in carrots that helped them to see their enemies at night in order to hide the technology they were using. From this story, the belief that carrots improve our eyesight became ‘an old wife’s tale’ but there is some truth in the myth. Vitamin A, that carrots contain a fair amount of, helps the eye convert light into a signal that can be transmitted to the brain, allowing people to see in low-light conditions. Also, the cornea in the eye can disappear when one is lacking in vitamin A. Therefore, carrots might not give us super-night vision, but they will help to protect our eyesight a fair amount.

The other carrot nutrition story is that eating too many can turn one’s skin orange. This is, oddly enough, true, mostly noticeable in the palms and soles of the feet. This is called carotenemia and is fixed by reducing one’s intake of carrots.

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Carrot seedlings, 2015

Varieties I have grown:

Baby Carrots – Sow: January May

Autumn King 2 – Sow: March-July

Amsterdam – Sow: March – July

Flyaway – Sow: March – July

Eskimo – Sow: March – July

Sugarsnax – Sow: March – July

They can all be harvested from the summer until winter, depending on when they are sown and how kind the weather is for us.

These are all orange varieties. It would be fun to try growing different coloured ones but they do have a reputation for tasting woody. I believe Mark Diacono once wrote that their taste resembled eating a trowel…

Carrots are best sown direct into a finely prepared patch of soil. Most people advise not to plant carrots in manure to prevent forking carrots. However, as we work in such barren, sandy soil, this year I took the risk and dug a small amount of very well-rotted manure, compost and mulch into the soil a while before planting the carrots. It helped enormously for us – last year my carrots were tiny and took forever to germinate and grow to reasonable harvesting size. This year we have already picked a fair few in good shape and they have been delicious. I have only come across one forked carrot so far but to be honest, I am not too fussy. They taste the exact same even if they look comically odd.

Sow carrot seeds in drills, 1cm (1/2 inch) deep, trying to leave about 30 cm (12 inch) apart. Sowing the tiny seeds can be very hard and they do like to ‘bunch’ or ‘clump’ together, giving you patches of carrots rather than an even spread. Water the area well – inconsistent watering can lead to irregular growth and splitting in the carrot root so be wary of droughts.

Carrots should be sown successionally every few weeks for a steady supply throughout the year. Try not to sow them too close together as they are a nightmare to thin and release volatile chemicals that will attract carrot flies.

Carrot flies are the worst pest for carrots. They need to be guarded with a cover all the way around to keep the bugs out. This year we have stuck bamboo canes into the soil and draped fleece over like a tent so as not to crush the carrot heads this year. We then pinned the fleece to the ground to make sure no flies find a way in. Mark Diacono, River Cottage ‘Veg Patch’ book suggests comfrey or seaweed solution discourages carrot flies and improves plant growth. Companion planting of chives (we have done that this year around the edges) or spring onions work well, the strong smells deterring the carrot flies. French Marigolds are also great too and look beautiful. I always pop a few in close by for beauty if not purpose.

Other pests I have had slight problems with previously have been slugs and snails that munch underground. This is likely to happen if you leave your carrots in the earth over the winter months.

Harvest your carrots from May onwards when the tops are orange and the carrots look big enough to gently pull up from the ground. Leave the smaller ones to have the chance of getting bigger.

If you are planning to store them rather than eat them straight away, wash them, dry them and place them in a crate full of slightly damp sand or in paper sacks that exclude the light. Otherwise, you might be able to leave the carrots in the ground for a few months, especially over winter. They will keep better this way than in the fridge.

I like to eat my homegrown carrots raw, freshly pulled up from the earth. They taste best this way, finely sliced into matchsticks and eaten alongside more salad, perhaps with pasta or a baked potato and cheese or put in a dip. Otherwise, of course one can boil them and eat them with other vegetables with perhaps a roast dinner, sausages or fish and potatoes, see my recipe for Chicken Casserole:https://wordpress.com/posts/thekitchengardenblog.wordpress.com , or they can be finely sliced or grated for a stir fry or a Bolognese or Chilli Con Carne, see below. Or roasted in the oven after being sliced and drizzled with olive oil. Another classic is carrot and coriander soup or, for the juicers out there, carrot juice, blitzed in a processor. There is, of course, the popular carrot cakes as well if you ever have enough. The tops of the carrots are edible too for those with an acquired taste. My ducks love them so I share them out instead.

Chilli Con Carne 

Chilli Con Carne is best cooked with lots of grated carrot in it.

The chilli makes this a very warming dish. You can use any beans grown from your patch, podded, like borolotti beans, haricot beans, soy beans, broad beans, or stick to the traditional kidney beans you can buy canned or dried for soaking. Exclude the minced meat if catering for vegetarians. If you leave out the chili, this immediately becomes Bolognese to serve over spaghetti with cheese or a lasagna filling. It freezes well. Serve with lots of other vegetables from your kitchen garden, like peas, runner beans, broad beans, broccoli, kale, cabbage… I also like to add some greens into the actual dish itself, often kale or swiss chard, perhaps pak choi, komatsuna, perpetual leaf spinach or normal spinach. 

(Serves 6)

– 450g prepared and cooked kidney beans/ borlotti beans/ soy beans/ broad beans etc. – Olive oil  – 450g minced meat (omit if vegetarian) – 2 large onions, finely sliced – 2 large cloves of garlic, finely diced – 6 large carrots, finely grated – 800g tinned tomatoes – 300g of greens (kale, lettuce, swiss chard, pak choi, spinach etc.), de-stalked and shredded – Dash of soy sauce – Dash of Lea and Perrin’s – Salt and pepper – 1 chili (or more, depending on how hot you like your meal to be), de-seeded and finely diced – 400g basmati rice, to serve – Peas, runner beans, broccoli, kale, to serve

  1. Fry the minced meat in an oiled pan until well cooked and browned.
  2. In a separate frying pan, fry the cut up onion in olive oil over a high heat. When it starts to brown, turn it down to a low heat and leave it to simmer. Add the grated carrot and allow to fry until the carrot is cooked (turn up the heat and stir if you can hang around the stove to speed it up).
  3. Add the tinned tomatoes and diced garlic and stir. Add the greens and stir in to wilt. Add a dash of soy sauce, Lea and Perrin’s and salt and pepper. Stir in.
  4. Add the cooked beans of choice and the mince to the con carne, stirring in well. Leave to combine flavors for at least ten minutes over a low flame. Add the cut chili and stir in well. Leave the ingredients to combine over a low heat, simmering.
  5. Meanwhile, bring a pan of water to the boil and add the rice. Turn the heat down to low and leave it to cook for about 20 minutes until all of the water has been absorbed.
  6. Bring another pan of water to the boil and add peas, runner beans, broccoli, kale, any green vegetables of your choice. Once cooked, drain.
  7. Serve the Chilli Con Carne over rice with the vegetables alongside.

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