autumn, biodiversity in the garden, diversity, everyday, explore growing, seasonal eating

The more I grow the more I cook (or at least play in the kitchen)

IMG_1186.jpgAnother awesome adventure in abundance !!!

Knowing where to go for your seasonal best is imperative for good health. Better still is learning what on earth to do with it once you’ve got it.

Citrus are care of our backyard – just in time for the vitamin C boost as the seasons shift, cabbage are from a friend who had the patience to watch them grow long enough (think he said 15 weeks) – soon to be turned in to sauerkraut and workshopped, mushroom grow bags are from a recent workshop at a community centre and apples are care of a local farm growing the most incredible fruit (and making cider on site!). – these are just eaten straight, added to porridge & I’ll soon attempt to make vinegar from the apple scraps. Sweet potato were bandicooted from under the fig tree.

So this incredible produce is abundant only at certain times. If you pick 12 kg of limes, it’s a good idea to know how to use them !! In juice, store in the fridge, juice & freeze, freeze the whole fruit, preserve them in salt & trade a few 😉 Time invested in growing throughout the year pays dividends,

So lunch yesterday – sprouted broccoli in  the pan with steamed pumpkin (basically the pumpkin turned itself to soup), fried egg from a friends place, pesto made with parsley, rocket, basil, preserved lime, olive oil & almond meal.  I’d never buy that stuff – but learning to make do with what you’ve got certainly expands your culinary horizons. It’s a bit of being curious, a little brave a fair amount of rational and a whole lot of resourcefulness.

Likewise, letting growers play to their strengths has obvious rewards, the subtleties and knowledge to produce consistently is so under rated.  Once you start on your own growing adventure –  your appreciation of everything considered vaguely edible grows exponentially.

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