-1 small pumpkin -Olive oil, for roasting -25g butter – 1 onion, sliced – 325g rice – Salt and pepper, for seasoning -750ml vegetable stock –More cooked vegetables, to serve (optional)
Pre-heat the oven to 180C. Slice and clear the insides of a pumpkin. Cut into segments and place on a roasting tray, drizzled with olive oil. Roast for 45 minutes, or until golden brown.
Melt the butter in a large frying pan. Add the onion and fry gently over a medium heat for 2-3 minutes. Turn the heat down a little.
Add the rice and a grinding of salt and pepper. Stir to coat the rice with the butter.
Add the stock after frying the rice like a pilau for a couple of minutes, bring to the boil, stirring frequently.
Turn the heat down once the stock is bubbling and leave to simmer until almost all of the stock has been absorbed. Add the roasted pumpkin, cut up into squares, cover, and leave to simmer for 5-10 minutes.
Picked first green-gage plums yesterday and collected a fallen ‘Victoria’ plum off the ground too. Blackberries are ripening. Broccoli has been picked. Five pumpkins are growing. It is August now – so that basically means autumn in the UK, but there is talk of 30C at the end of the week…
Yesterday I harvested our first aubergine – eggplant – of the year and made Ratatouille. I have posted a recipe before, but I think this one was better, so I will re-write it in a moment.
One of the best things about this dinner is that everything (except for the olive oil for frying and the rice I ate with it) is homegrown.
So here is the updated recipe:
-Olive oil, for frying in – 1 onion, sliced – 1 large aubergine (eggplant), sliced into small chunks – 2 medium sized courgettes (zucchini), sliced into discs – 1 red bell pepper, sliced into small chunks – 1 large garlic clove, diced – 250g fresh tomatoes, sliced in half – Salt and pepper, for seasoning
Heat the oil in a large pan. Fry the sliced onion and aubergine, turning it down to simmer.
Add the sliced courgette and pepper. Add the diced garlic and the tomatoes, stirring to combine.
Leave to simmer for at least 15 minutes – 30 minutes, the longer the better, stirring now and then.
Once the vegetables are tender and the tomatoes have broken down, releasing their juices to become a sauce, add salt and pepper for seasoning and remove from the heat and serve hot in dishes.
Option: serve with potato, sweet potato or rice, and any other vegetables for a hearty meal.
Other news: Firstly, my new fiction book, Crazy Killer Sister, is available now. If you fancy a summer read, please consider? I’m not one for advertising so apart from Facebook, this blog is the only way I promote it!
-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
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.
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.
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.
Remove from the heat and serve onto plates with pea pods on the side. Enjoy.
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!
Butternut Squash and Chickpea Tagine
-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
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.
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.
Add the chickpeas and mix in well.
Serve with rice and greens. Also lovely with sweet potato.
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.
-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
Preheat the grill to high. Place the aubergine under the grill and toast until lightly charred on each side. Set aside.
Put the coconut oil in a frying pan and add the onion. Fry until turning golden, then turn the heat down to simmer.
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.
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.
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.
Serve with fresh parsley scattered on top alongside rice (or I have had it with potatoes, to make it extra home-grown magic).
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.
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.
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.
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.
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…
Garlic Mushrooms, Leaf Beet and toasted Orach Seeds
-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
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.
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.
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.
Remove from the heat and serve over spoonfuls of rice and vegetables. Refrigerate left-overs.
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.
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.
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.
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.
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.
Sausages/Glamorgan Sausages with Rice and Boiled Vegetables
– 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
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.
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.
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.
Once the variation of vegetables are done, drain them all.
Serve the sausages with the rice and assorted vegetables and any optional additions desired.