We bought a second hand washing machine a little while ago, just by chance from a couple who had retired to Lennox Head leaving a family home with a great big garden to move into a beach house with a tiny garden. They were doing spectacular things in a tiny space and we talked gardens over tea for so long we nearly forgot why we came. As we were leaving we were offered a packet of bean seeds, a variety that had been passed down to this great grandfather from his grandfather, passed down through at least six generations and who knows before that.
Search Results for: lemon beans
I post a lot of vegetarian recipes here but we’re not vegetarian. Sometimes we go for ages eating vegetarian, but more because that’s what I feel like cooking and eating and I have all the ingredients I need without going shopping, than for any philosophical reason. If you’ve ever seriously tried to feed yourself out of a garden, you will know that animals – big ones and very little ones – their manure, their grazing and scratching behaviours, their seed dispersal, their pollination, their predation – are part of the system. Turning it into a plants-only system requires some serious and unsustainable artificial inputs and interventions.
My glut crop at the moment is lemons. It’s not quite the glut it was last year. Last year at this time, this was what…
The Tuesday Night Vego Challenge this week had to feature snake beans. Now I have them coming on, the poor old Blue Lakes and Purple Kings have dropped right out of favour, left to mature for seed for storing. Snake beans are more tropical than most bean varieties, adapted to the tropical summer monsoon belt. They like hot wet weather.
I picked the first broad beans of the season this morning, and I cannot remember why I ever thought broad beans boring. There was a time though, when I grew them just because they were so healthy and treated them as a filler.
The hollandaise sauce looks so decadent, but it truly takes just 2 minutes to make and has just a teaspoon of butter per serve. It’s a very tasty way to add a bit of protein to the breakfast. I’m harvesting the first of the season’s spinach now.
This is so simple, yet it is one of my most used recipes this time of year, when both parsley and lemons are in glut and dinner is often a long slow-cooked soup or stew that could do with some brightening up.