I haven’t made a lot of soups in my time – carrot and coriander once years ago and a vegetable broth at River Cottage – but I have always wanted to make pumpkin soup with a homegrown pumpkin.
We did really well with the pumpkins this year and after my siblings had carved their spooky faces into two of them for Halloween, I turned one of them – forgotten which one, might have been Bob or Reg… – into soup. Cruel, but it was either that or feed him to the pigs.
Here is my super-duper easy pumpkin soup. You could add more seasoning to it of you would like more flavour. I have heard suggestions of chilli and peanut butter before…
Serves… a lot. At least ten people.
-1 medium sized pumpkin, 1.5kg, de-seeded -Olive oil, for roasting and frying -1 large onion, sliced -700ml boiling water -1 generous tsp Bouillon vegetable stock powder – A pinch of salt
Preheat the oven to 180C. Cut the pumpkin up into chunks and place on a non-stick baking tray. Drizzle generously with olive oil and place in the centre of the oven. Roast for about 45 minutes, or until the pumpkin wedges are cooked and perhaps browning a little. Remove from the oven and allow to cool.
In a deep-based pan, fry the onion in olive oil until golden brown.
Place the pumpkin and the onion in a food processor and blitz until mush.
Add the tsp veg stock powder to the boiling water and mix well. Slowly pour into the food processor and blitz the pumpkin again.
Scare the contents of the food processor into the pan and bring to the boil, stirring. Add the pinch of salt.
Serve hot in bowls. Store in the fridge for up to 3 days. Can be frozen too.
What has my mum been doing while I have been absent at uni? Collecting chestnuts. No, no, not just a handful. I am talking kitchen-overflowing-with-chestnuts sort of collection. There will not be enough for the squirrels despite ht productive year.
Last year (luckily) we got away with a poor chestnut harvest – I had too many apples to deal with that autumn – but the year before we had a similar glut. I am ashamed to admit that I don’t like chestnuts. It is a nice little fantasy of chestnuts roasting on an open fire, a Victorian Christmas treat, but I just don’t like them. Give me walnuts, almonds, hazelnuts, brazil nuts and I am fine – dare to wave peanut butter under my nose and you risk a slap. Again, just don’t like the stuff!
However, in an attempt to find a way to a) preserve chestnuts, b) see if I can like them and c) just for fun, we tried making chestnut jam last winter with what we had.
Unfortunately, I still don’t like it but for anyone who likes chestnuts, vanilla or fun things like this, it might be a good gift this winter.
The recipe is from the River Cottage Handbook: Preserves. It is also on their official website. They recommend dolloping it on top of meringues or ice cream or buttered toast. I tried mine on toast, a bit like Nutella. If you like the idea of mixing it with whipped cream in a chocolate swiss roll it might be nice?
(Makes 5 x 225g jars)
1kg sweet chestnuts
400g granulated sugar
1 tsp vanilla paste or extract
The first task is to remove the leathery shells and skin from the chestnuts. Use a sharp knife to make a knick in the top of each chestnut. Plunge them into a pan of boiling water for 2–3 minutes – sufficient time to soften the shell but not to let the nuts get piping hot and difficult to handle. Remove the pan from the heat. Fish out half a dozen or so chestnuts and peel off their coats. With luck, the thin brown skin under the shell will peel away too. Continue in this way until all are peeled.
Put the chestnuts into a clean pan and just cover with water. Bring to the boil and simmer for 25–30 minutes, or until tender. Strain, but keep the cooking liquid.
Purée the chestnuts with 100ml of the cooking liquid in a food processor or using a stick blender.
Pour a further 100ml of the cooking liquid into a pan and add the sugar. Heat gently until dissolved. Add the chestnut purée, vanilla paste and honey. Stir until well blended. Bring to the boil then cook gently for 5–10 minutes until well thickened. Take care, as it will pop and splutter and may spit. Remove from the heat and stir in the brandy. Pour into warm, sterilised jars and seal immediately. Use within 6 months. Store in the fridge once opened.
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.
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.
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.
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.
– 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
Fry the minced meat in an oiled pan until well cooked and browned.
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).
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.
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.
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.
Bring another pan of water to the boil and add peas, runner beans, broccoli, kale, any green vegetables of your choice. Once cooked, drain.
Serve the Chilli Con Carne over rice with the vegetables alongside.
So there are plenty of fruits and vegetables in the world and only so many hours to talk about how to store them. Perhaps we should start with what is around right now and work from there?
Salad leaves – Lettuce, rocket, watercress and other cresses, like land cress or crinkle cress, (watercress wilts quickest) and spinach (wilts second quickest) are best eaten straight away once they have been picked and washed. To store it, I put mine in containers in the fridge mostly because I know I will be using it over the next few days. Other people keep theirs in plastic bags or between kitchen roll. If you have left the salad out for too long and it has wilted, leave it in a bowl of cold water to rejuvenate it before refrigerating it immediately. You can freeze green leaves, like spinach or lettuce but they will be incredibly soggy and are only useful for cooking. You might as well stick to fresh leaves rather than freezing them.
Carrots – If you are using them over a couple of days then they can be again kept in the fridge in a plastic bag or a container. Otherwise, the traditional way of storing them is in a cool, dark place in a box filled with dry sand. This can also be done to swedes, celeriac, sweet chestnuts, parsnips, celery and beetroot (celery will keep in the fridge for ages. Swedes and celeriac can be left in the ground for months at a time).
Peas – Best eaten as soon as they have been podded if consumed raw. If they are slightly too old to be delicate enough to eat raw, pop them into a pan of boiling water for 2 minutes, drain and serve. To freeze them, once you have boiled them, place them in freezing ice-cold water for a few minutes until cool. Place them in plastic bags ideal for the freezer, make sure no air has been caught inside. Freeze them and use over the next few months. This is the same technique for runner beans, broad beans or sweetcorn (by the way, sweetcorn loses its taste rapidly after being picked. It needs to be cooked and eaten or frozen asap).
Onions – Once pulled out of the ground, lay them out on newspaper to dry out, turning them over so that both sides are dealt with. Then, suspend them from the ceiling in a cool room or inside hessian/netted sacks. We use our utility room as it is very cool and is not too light.
Garlic – harvest the bulbs whole from the ground and place in a cool, dark place. We keep ours on a low-down shelf in out kitchen. When using, take one segment from the entire garlic bulb at a time, peel and use. From my experience, homegrown garlic tends not to keep as long as shop bought garlic so only pull them up from the ground a little at a time, don’t be tempted to harvest them all at once.
Potatoes – I worked out last year that potatoes can be left in the ground for a long time and you do not need to rush to dig them up unless you have a wire worm or slug problem. Even if they have blight, they will keep better in the ground rather than out of it. However, to store them once they have been harvested, copy the same technique used for drying onions, laying them out on newspaper and turning them over. Then put them inside hessian sacks in a dark place, like a cupboard under the stairs to prevent them from turning green and becoming unusable.
Berries – If you can’t eat them all fresh at once because you have a glut or want to spread them out for later in the year, freeze them in plastic bags or containers once they have been washed and slightly dried. To use them, defrost well and drain the excess liquids that will taste a little to fridgey. Some berries like raspberries, blueberries or grapes should taste fine uncooked once they have been frozen. Other berries, like strawberries, have such a high water content that they will taste strange once defrosted raw. I prefer to use my frozen fruit for jam or inside cooked puddings, like muffins, cakes, stewed fruit dishes, crumbles or pies. I save the fresh fruit for eating uncooked.
Summer squashes: Courgettes – You might have been starting to pick some already. These are best sliced from the plant, washed and cooked straight away but can be stored in the fridge for a couple of days, depending on the variety and the ripeness of the vegetable. Best stored in an air-tight container or a plastic bag. Boil, fry, grill or roast them. Courgettes cannot be frozen because of their high water content, much like strawberries. Winter squashes (e.g. Butternut squashes and pumpkins can be frozen once they have been roasted – Slice, into small pieces, lay out on a baking tray and drizzle generously in olive oil. Roast in a preheated oven of 180C for about 40 minutes or until they are browned. Allow to cool. Place in plastic bags and freeze straight away). Courgettes and cucumbers will only become sloppy mush when frozen so do store them only in the fridge or eat straight away.
Cabbages: Can be stored whole in the fridge for a few days. If the outer leaves start to brown, wilt too much or go mushy, peel them off and discard them and use the rest if unaffected. If cooked, cabbages can last in a container for about three days. This is the same for cauliflower and broccoli (broccoli seems to brown slightly quicker out of the two when stored in the fridge).
Spring Onions – Can be kept in the fridge for a couple of days. If the outside skin starts to dry up or the stem wilts too much, cut and peel the outside coating off and use what is underneath if it is unaffected.
Radishes – Likewise, they can be stored whole in the fridge or cut up and kept raw in a container for about two or three days before they will start to brown and become un-appetising.
Kale – Store in an air-tight container, raw, for up to a week maximum inside the fridge. Once cooked, store in a container for two or three days in the fridge.
Oriental greens – Think Pak Choi, Tatsoi, Komatsuna, Chinese Cabbage, Mibuna, Mitzuna, Mizpoona… Once cooked, they can be stored for about two days. Raw, they might be able to last a little longer in the fridge before they wilt or turn to liquid. Treat them more like spinach, liable to becoming soggy after some time being picked.
Tomatoes – It might be slightly early to write about tomatoes but it is getting close enough. I did not know until last year that tomatoes keep their looks and taste longer if stored outside the fridge. Gardner James Wong (‘Grow for Flavour’) suggests keeping them in a fruit bowl. We tried this last year and it does work well. It also allows some of the slightly under-developed ones to ripen. If freezing the tomatoes, dunk them briefly into a pan of boiling water to shed their skins before placing them into cold water, likewise for the beans and peas. Store in plastic bags in the freezer and use in dishes where you would use cooked/tinned tomatoes or make tomato chutney.