Update – 28th May 2018

Hello Blog, it has been a while.

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Honestly, I’ve been really busy. Uni exam revision, foot injury and then a lot of catching up of work in the veg garden. Also… I’ve been writing a cooking book specially for gardeners who need a variety of recipes for homegrown surplus or gluts, and some fiction.

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So… this week we have harvested our first baby broadbean pods, kale, parsley, radishes, oregano, chives, tree cabbage, swiss chard, lettuce, rocket, rhubarb… it is getting exciting! The harvesting has begun!

The potatoes are doing really well, so are the broadbeans. The runner beans and peas are hanging in there, the fruit trees are all starting to produce, some gorgeous roses are flowering and nearly everything is planted out except the pumpkins. Oh, and a lot of tomatoes and sweet potatoes for the greenhouse.

I found it really hard to get things to grow this year. The cold weather, the hot weather – so unpredictable. I’ve had a lot of failed germinations and then death by stress. Poor plants. Out of the billions of chickpeas I planted, two germinated, one died a week ago. I’m still heartbroken. Taking special care of the last one… Two spinaches germinated, and immediately bolted. My neighbours onions have bolted, one cucumber died in the greenhouse when we suddenly had a -2C. Crazy England.

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Recipe: Microwaved Potato with Mushrooms and Tomatoes – instant dinner

Sometimes you just need a really quick, easy meal to make at the end of the day. Or the middle of the day.

But wouldn’t it be great if it was actually pretty nutritious too? Or even better, using things you could possibly grow yourself?

I love making meals where everything can be grown in my own garden. It is sad, but I get very over-excited about it.

Here is one, really quick and easy idea to try…

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Mushrooms and Tomatoes

Microwaved Potatoe with Mushrooms and Tomatoes 

(Serves 1)

-1 medium/large potato -Knob of salted butter -2 large tomatoes -4 button mushrooms -Salad or green veg, to serve

  1. Poke holes in the potato and put it in the microwave for about 10-20 minutes, depending on the heat of the microwave. Keep checking – when it feels squishy all over, it is done.
  2. Melt the butter in a small saucepan or frying pan. Chop the mushrooms into fine pieces and gently fry in the butter.
  3. Chop the tomatoes up into chunky pieces and add to the frying mushrooms. Stir and leave to fry on a low heat for a few minutes. Once the mushrooms are darkened and the tomatoes are cooked, remove from the heat and serve with the potato and some salad or green veg.

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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Borlotti Beans

The borlotti bean (singular borlotto in Italian), also known as the cranberry bean, Roman bean or romano bean (not to be confused with the Italian flat bean, a green bean also called “romano bean”), saluggia bean (named after the town Saluggia in Italy where borlotti beans have been grown since the early 1900s), or rosecoco bean, is a variety of  common bean (Phaseolus vulgaris) first bred in Colombia as the cargamanto. The bean is a medium to large tan or hazelnut-colored bean splashed or streaked with red. They come in large beige and red pods with colours that resemble the dried beans.

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They originated in Colombia in South America and were one of the crops that found their way into Europe with the Spanish and Portuguese explorers. The Italians were the first Europeans to embrace the borlotti bean (as well as the tomato). Now you can eat these beans in Italy in stews with polenta and in salads as well in appetizers along with prosciutto and lots of parsley and olive oil.

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The borlotti bean is a variety of the American cranberry bred in Italy to have a thicker skin. It is used in Italian, Portuguese (Catarino bean), Turkish, and Greek cuisine. When cooked the beans will lose some of their bright markings and turn a light brown colour.

Borlotti beans are potassium rich so are good for the muscles and for the proper functioning of the kidneys, as well as maintaining good blood pressure. They also contain other minerals such as sodium, zinc, selenium, copper (good for stimulating blood cell formation), calcium, manganese, magnesium, iron and phosphorous as well as Omega-3 and -6 fatty acids. They contain vitamin A and several of the B-complex vitamins including B1, 2, 3, 5 and 6. Borlotti beans also contain 18 amino acids along with dietary fibre (good for the digestion), folate (good for pregnant women and enhancing the nervous system) and protein. If you are trying to grow your own vegetarian protein, beans are a good place to start…

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Sow indoors for surest results April-May, 2.5cm (1″) deep into individual pots of compost (I use tall yoghurt pots, they give the plant lots of root room). Water well and place in a warm position. A temperature of 15-20°C (60-68°F) is ideal. Gradually accustom plants to outside conditions (avoid frosts), before planting out when 15cm tall, 25cm (10″) apart, during May-June when frosts are over. Allow 45cm (18″) between rows. Like runner beans, insert canes into the ground along with the bean plant to allow them to climb up it. If it is sunny, cold or windy when you first plant them out, rig up some covering (I use left over horticultural fleece) to give them shade or protection from the elements that might damage them before they are fully established. You can harvest borlotti beans from July-October. To harvest, pick the pods before they set seed and slice them up and cook them like you would do to runner beans. Or, leave the pods on the plants and allow them to grow very big and to set seed. The pods will turn a pale straw colour as they start to dry out towards the end of summer or early autumn. Harvest and take them inside to continue drying before you pod the beans. The pods will rattle once they are ready. You can cook them straight away, freeze them or dry them out and store them in glass jars in the cupboard. They can be shelled into trays and placed in a warm place to continue drying. The beans should ultimately be light and hollow-sounding when tapped, at which point they can be decanted into glass jars for storage in a cool, dark place. Discard the pods at this stage, they get too tough to eat.

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Dried beans contain high amounts of lectin, a natural chemical which can cause stomach upsets. Soak the beans overnight or for at least eight hours then place into cool water. Bring the water up to a vigorous boil and boil like this for ten minute before turning down the heat and simmering till soft.

Grow borlotti beans from Mr Fothergills: ‘Climbing Bean Borlotto lingua di fuoco 2 Seeds‘.

Borlotti beans can be added to any dish for vegetarian protein.

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Coconut Borlotti Beans

Serves 4

-450g borlotti beans, pre-cooked -1dsp coconut oil -1 onion, finely sliced -2 generous handfuls of spinach leaves

  1. Warm the coconut oil in a frying pan. Add the sliced onion and fry until golden brown.
  2. Add the spinach leaves. Stir in until wilted before adding the borlotti beans. Combine and leave briefly so that the beans warm up.
  3. Remove from the heat and serve with rice or potatoes, as a side dish, or in a wrap.

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Update: what better gift than a pile of… manure?

Ah, happiness is … a whole pile of cow manure.

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Couple of weekends ago, some lovely friends dropped off a whole tractor trailer of cow manure for the veg garden.

I’ve been panicking about how far behind I am this year with the veg patch as I couldn’t plant anything until I had finished uni for the year so I’ve only just started sowing seeds. But as soon as that pile of manure was dropped off, I just thought ‘yes, it is all ok, the garden will be fine’.

We live on VERY sandy soil and this cow manure is our secret ingredient for growing our crops.

To celebrate, we have planted out some trees this week – a crab apple, a cobnut, a nectarine, a peach, and we have the last two plums and gooseberry bushes left to sort out…

Indoors I’ve sown tomatoes that are starting to pop up, a couple of cucumbers, aubergines (eggplants), peppers, rocket and spinach. I’m hoping to move onto courgettes (zucchini) and chickpeas next…

Bring on spring!

 

 

Lentils, potatoes, runner beans and cranberry sauce

I always struggle with finding a vegetarian protein at Christmas and then I struggle to find one to pair with cranberry sauce afterwards. Cheese is always an option, it famously goes well with cranberry and redcurrant, but I’m not a huge fan of it at the moment. I love cranberry sauce with potatoes, and Brussels sprouts (Recipe: Potato, Brussel Sprout and Cranberry Bake), but that isn’t enough protein to tick the boxes for a well-balanced meal.

I tried red split lentils last night. I like red split lentils because I don’t have to soak them for hours before hand when I need an instant meal, they are very nutritious and filling and never taste how you think they are going to (they have a lemony taste to me). I use them a lot in daal (Courgettes and carrot Daal) but they are actually very nice just boiled, plain. And even more nice with a little bit of sweet cranberry sauce added to them.

Do you know what else goes really well with cranberry sauce? Runner beans. I dug out a packet we froze from this years harvest.

I’ve got another 3 1/2 large jars of cranberry sauce from December left to eat up… 🙂

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Lentils, potatoes, runner beans and cranberry sauce

(Serves 4) 

-4 medium sized potatoes -250g red split lentils -8 serving spoons worth of runner beans -4 generous tsp of cranberry sauce, to serve

  1. Pierce holes in the potatoes and place in the microwave. Heat for approximately 10-15 minutes, or until the potatoes are soft and squishy and have cooked through.
  2. Meanwhile, bring a small pan of water to the boil. Add the red split lentils and simmer for about 15 minutes or until they have absorbed the water and are cooked. If there is any spare water, drain, and put to one side.
  3. Bring another pan of water to the boil and add sliced beans into it. Boil for about 6 minutes or until the beans are cooked. Drain.
  4. Place a potato on each plate and slice open. Spoon lentils next to it and 2 serving spoons of runner beans. Add a large dollop of cranberry sauce to serve.

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