-2 large celeriacs -one large onion -olive oil -200-400ml boiled water -dash of salt and pepper
Preheat the oven to 200C. Peel the celeriacs and cut them into think pieces. Place them on a non-stick roasting tray, dribble olive oil over the top, and roast in the oven for about 15 minutes, or until just starting to turn crisp. Leave to cool.
Slice the onion and fry in olive oil until golden brown.
In a food processor, add the celeriac and the fried onion. Blitz.
Add a little of the boiling water and blitz again. Continue to add boiling water until you get a mashed potato looking consistency. Add the salt and pepper and blitz again.
Tip the contents of the food processor into a non-stick deep based pan and bring to the boil.
Serve hot or cold.
Tip: why not add some freshly picked herbs? Thyme, oregano, rosemary, coriander, parsley, sage, lemongrass…
Ps. roasted celeriac sliced thinly can make great chips.
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.
A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pep, that is round, with smooth, slightly ribbed skin, and deep yellow to orange colouration. The thick shell contains seeds and pulp. Some exceptionally large ones are derived from Cucurbita maxima. In NZ and Australia, the term pumpkin generally refers to the broader category called winter squash elsewhere.
Native to North America pumpkins are widely grown for commercial use and are used both in food and recreation. Pumpkin pie is a traditional part of Thanksgiving meals in the US although commercially canned pumpkin puree and pumpkin pie fillings are usually made from different kinds of winter squash than the pumpkins frequently carved as for decoration at Halloween. Pumpkins, like other squash, are thought to have originated in North America. The oldest evidence of pumpkin-related seeds dating between 7000 and 5500 BC was found in Mexico. Since some squash share the same botanical classifications as pumpkins, the names are frequently used interchangeably. One often-used botanical classification relies on the characteristics of the stems: pumpkin stems are more rigid, prickly, and angular (with an approximate five-degree angle) than squash stems, which are generally softer, more rounded and more flared where joined to the fruit. Pumpkin fruits are a type of botanical berry known as a pepo. The word pumpkin originates from the word pepon which is Greek for “large melon”, something round and large. The French adapted this word to pompon, which the British changed to pumpion and to the later American colonists became known as pumpkin. Traditional C. pepo pumpkins generally weigh between 3 and 8kg (6 and 18 lb), though the largest cultivars, C. maxima, regularly reach weights of over 34 kg (75 lb). The color of pumpkins derives from orange carotenoid pigments, including beta-carotene found in carrots, provitamin B compounds converted to vitamin A in the body.
Pumpkins are a warm-weather crop that are usually planted in early July. The specific conditions necessary for growing pumpkins require that soil temperatures 8cm (3 in) deep are at least 15.5C (60F) and soil that holds water well. Pumpkin crops suffer if there is a lack of water or because of cold temperatures and sandy soil with poor water retention or poorly drained soils that become waterlogged after heavy rain. Pumpkins are, however, rather hardy, and even if many leaves and portions of the vine are removed or damaged, the plant can very quickly re-grow secondary vines to replace what was removed. The thing I most fear for our pumpkins is powdery mildew – Powdery Mildew.
Pumpkins produce both a male and female flower. Bees play a significant role in the fertilisation of the flowers. Pumpkins have historically been pollinated by the native squash bee, Peponapis pruinosa, but this bee has declined, probably at least in part to pesticide sensitivity. Today most commercial plantings are pollinated by honeybees. One hive per acre (4,000 m2 per hive, or 5 hives per 2 hectares) is recommended by the US Dept. of Agriculture. If there are inadequate bees for pollination, gardeners often have to hand pollinate – inadequately pollinated pumpkins usually start growing but abort before full development.
To grow pumpkins, plant one seed in a tall yoghurt container filled with good compost, puncture a hole in the bottom of the pot to allow water to drain through, in April. Plant 1.5cm, 1/2 inch, deep (deep as your thumb) and firm the soil over the top. Keep well watered and put on a warm, sunny windowsill in your house. Take it off the windowsill at night to keep it warm. Transplant outdoors in May or when the frosts are over, spacing 1.2m (4’) apart. Keep moist and well fed – I feed mine lots of manure throughout the season because of my sandy soil that leaks away the nutrients – pumpkins are hungry plants. To prevent the fruit from rotting, gently lift from the ground and place a brick or large stone underneath them. Careful not to damage the stem. Harvest once they are turning orange all over, September – November and before the first frosts. The most obvious clue is to look at the stem as if it has died off and turned hard you know that the fruits are ready. Other ways of telling that the moment of truth has arrived is to slap the fruit (it should sound hollow) and to push your thumbnail into the skin, which should dent but not puncture. Cut the stalks a good 4 inches from where it joins the fruit. Wash the fruit with soapy water containing one part of chlorine bleach to ten parts of water to remove the soil and kill the pathogens on the surface of the fruit. Make sure the fruits are well dried. Then you need to cure it. Curing involves the hardening the skins to protect the flesh inside from deterioration. Do it properly and you can expect fruits to stay in top form for at least three months, comfortably taking you to the first harvests of next spring. Remove the fruits to a greenhouse or as sunny a windowsill as you can find having first brushed off any dirt. Allow your fruits to sunbathe and develop a tan! This should take about two weeks for the top of the fruit then once carefully flipped over, another two weeks for the bottom. Pumpkins and winter squash prefer a well-ventilated, dry place. Keep the fruits raised up off hard surfaces on racks or wire mesh with a thick layer of newspaper or straw. Keeping them off the ground will allow air to circulate around the fruits while the extra padding will prevent the skin softening and becoming vulnerable to infection.
The best pumpkin variety I’ve tried so far are ‘Racer’.
The practice of carving pumpkins for Halloween originated from an Irish myth about a man named Stingy Jack. The turnip has traditionally been used in Ireland and Scotland at Halloween, but immigrants to North America used the native pumpkin, which are both readily available and much larger, making them easier to carve than turnips. Not until 1837, does jack-o’-lantern appear as a term for a carved vegetable lantern and the carved pumpkin lantern association with Halloween is first recorded in 1866. In the United States, the carved pumpkin was first associated with the harvest season in general, long before it became an emblem of Halloween. In 1900, an article on Thanksgiving entertaining recommended a lit jack-o’-lantern as part of the festivities to encourage families to join together to make their own jack-o’-lanterns. Association of pumpkins with harvest time and pumpkin pie at Thanksgiving reinforce its iconic role. Pumpkin chunking is a competitive activity in which teams build various mechanical devices designed to throw a pumpkin as far as possible. Catapults and air cannons are some of the common mechanisms. Some pumpkin chunkers breed and grow special varieties of pumpkin under specialized conditions to improve the pumpkin’s chances of surviving a throw.
Pumpkin seeds, leaves, and juices all pack a nutritional punch. Pumpkin has a range of health benefits, including being one of the best-known sources of beta-carotene and are a good source of fibre -one cup of cooked pumpkin is 2.7kg of fibre. Pumpkins have been found to reduce blood pressure, reduce risk of cancer, combats diabetes and supports your immune system.
Here are some yummy pumpkin recipes and ideas to get you started:
You can simply roast them at 180C in the oven covered in olive oil for 45 minutes. You can use them in soups, stews. Grate them up and add them to any casserole or bolognese, stir fry etc. Make pumpkin pie, try inventing a new dip…
This is a nutritious soup, warming dish. The actual soup recipe itself is very quick, it is only the stock that takes time so make it in advance if you would like. You could always double the batch of stock and freeze some for a later date. Serve with prawn crackers, if you would like, or add some soy sauce or sesame seed oil over the top for a little extra flavour. Minus the noodles (and perhaps egg or butter), everything can be homegrown – making us feel proud!
For the vegetable stock: – 1 large onion – Butter, to sauté – 2 medium sized carrots – 1 garlic clove – A few sprigs of parsley – 1 litre of boiling water
For the soup: – 400g wholewheat noodles – 1 egg – 100g peas – 100g sweetcorn
Either grate by hand or food process the onion, carrot, garlic and parsley.
In a large frying pan, place the vegetables in the butter. Sauté, stirring from time to time for about 5 minutes until the vegetables have softened.
Add the boiling water and bring the mixture back to the boil before allowing to simmer, uncovered for about ten minutes. Take off the heat. Push the vegetables through a sieve to strain. Use the liquid or freeze straight away.
To make the soup: put the stock into a large pan and bring to the boil along with the noodles, peas and sweetcorn. Turn the flame down to a low heat and allow to simmer for about 10 minutes or until cooked. Add the egg and stir in. Leave to continue simmering for about five minutes.
Serve hot ladled into bowls. I like to top mine with boiled kale too.
It can be a little frustrating to turn your back for a minute and that whole patch of lettuce you had is now bolted.
Bolted is when the plant literally ‘bolts’ upwards, going to seed.
For lettuce, this makes them pretty inedible unless you like a very bitter taste. The problem is when it all happens at once – what do you do with a dozen bolted lettuces? Here are a couple of tips for not letting the greens go to waste.
One option is to compost them. Pull them up and leave them to rot down on your compost heap. Green leaves are well known to rot down well and to make a lovely fertile mush. Use your composted bolted lettuce to feed the ground for your next batch of salad, thereby continuing the circle of life and not wasting anything. Please never feel tempted to bonfire or bin something as innocent as a bolted lettuce, it would be such a waste!
Feed the birds
Not the garden birds but any feathered poultry you, friends, family or a neighbour might have. Unlike us humans, poultry are not too fussy about how bitter their lettuce leaves are. It is very good for them too. A green-based diet does wonderful things to their eggs, making their yolks a rich, yellow colour. My poultry basically rule me – well, I think all my animals believe they are royalty. You should see the way I am summoned by the cats to feed them. Even one of our pigs asks me to hand feed her every night. But the poultry believe it is their right to have boring chicken food first thing and a special snack in the evening. They stand by the fence and wait all afternoon. It has been a lot cheaper and a lot healthier for them, I am sure, to give them the unwanted excess of our garden produce. They love old cabbage or cauliflower leaves, any chickweed weeds growing in the patch and the bolted lettuce. If you don’t have any feathered pets of your own, see if anyone you know does and would appreciate the greens. You never know, you might be able to exchange bolted lettuce for half a dozen eggs every now and then. It is the sweet farm-community-business I think we are missing around here – I will give you something you want that I don’t want, in exchange for what I want that you don’t want.
Treat bolted lettuce like oriental greens that are slightly strong tasting. Add the torn up leaves into any stir fry and add some flavouring of chilli, ginger, soy sauce etc. as you wilt them down.
Try frying the bolted lettuce on its own and serve it as a green side dish, just like some pubs and restaurants serve wilted spinach as an optional side dish instead of salad or chips. Fry them in some butter or oil in a pan and serve alongside any meal that takes your fancy.
I haven’t made this before but I have heard that bolted lettuce tastes fine when it is blended into a soup. Here is a recipe I would use if I wanted to make it as I think it sounds pretty good. It is by Rose Prince from the Telegraph Magazine (search online). Let me know if you ever try it, I would love some feedback:
– 120g salted butter – 1 leek, sliced and then washed – 500ml boiling water – The outer leaves from 2 floppy ‘butterhead’ lettuces, or a romaine lettuce – 150ml Greek yogurt or crème fraîche
To serve: – 12 pink peppercorns – The leaves from 4 sprigs of dill – 2 tbsp extra-virgin olive oil – A little yogurt or crème fraîche
1.Melt the butter over a medium heat in a small pan and add the leek. Cook for two minutes until soft then add the water. Bring to the boil and simmer for four minutes. Add the lettuce leaves and simmer for one minute.
2. Put in a blender and process with the yogurt or crème fraîche until very smooth and velvety – you can pass the soup through a sieve after blending for an extra silky texture, if you wish. Taste and season with salt and a tiny amount of ground white pepper.
3. To make the pepper oil, put the pink peppercorns with the dill in a pestle and mortar. Add the oil and pound until the spice and herbs are bruised, releasing their flavour. Serve the soup either hot, soon after you have made it, or chilled, with the oil dripped on to the surface. Add a little more yogurt or crème fraîche.
Let them flower for the bees
Another option is to leave the bolted lettuces where they are, or some of them, for the bees. They do like bolted crop’s flowers, particularly brassicas I have noticed.
Save for seed
If you don’t leave the gone to seed lettuce for the bees needs, then you can always save it for yourself to take the seeds from your favourite variety. Pick or shake off the ready formed seeds into labelled envelopes and store in a dry place for sowing next season.