I think there’s only one trick to pita bread. The oven has to be really really hot. Really.
If you don’t grow endamame, you can find them frozen in Asian grocers apparently. They’re a traditional Japanese favourite. Or you could substitute beans or peas just cooked until they are al dente, or anything really – besides the endamame, it’s the dressing that makes it.
Planted into potting mix a month ago. Look at it now. I think every single clove sprouted, and some of them now have leaves 30 cm tall. I have three boxes like this for planting out today, and I’ll put in another three boxes of cloves for planting out next month. Not that I need successive crops with garlic – they all get harvested at more or less the same…
These are my favourite capsicums these days. I call them supermarket flats, just because the seed originally came from some capsicums I bought in the supermarket. I picked them up hoping they might be non-hybrid and got lucky. I think they are actually Baby Reds, and they are doing brilliantly for me – a sweet, crunchy, thick walled, fruit fly resistant, small capsicum that bears well and long.
The Broad Bean seeds I planted nearly a month ago are up and looking healthy, and I have a spot where some zucchini and squash have just come out, so today they’re going out into the garden. It marks a real turning point. The autumn planting is here!
The kangaroo mince in our local supermarket comes from South Australia. It’s really unfortunate. Coz otherwise it fits every criteria for the Witches Kitchen definitions of good, good and good.
It’s nut season. Here it’s macadamia nuts, but further south it will be almonds and hazelnuts. We’re getting decent harvests from our trees now, and I’m loving learning to use them in savory food as well as baking. Pesto is a bit of a staple, and nut based curry and satay sauces, but I’m only just getting into extending the range.