t’s one of the things I like about the lunar planting calendar, that it pushes me to rescue my gardening from the “things that can be put off for a week or so” pile. And that, in turn means I’m tempted to cook with what is fresh and green and gorgeous out of the garden and the packaged and frozen supermarket shortcuts are no competition.
I saw an episode of Jamie Oliver’s American Food Revolution, where they were teaching people to cook corn on the cob with chili and lime. The flavour combination inspired these. They work really well.
I have been waiting for apple season to post this recipe. It is, like all the Muesli Bar Challenge recipes, fast and easy enough to knock up on a weeknight, and low fat, low sugar, low GI enough to belong in everyday school or work lunch boxes.
Isn’t sex an amazing thing? That chromosomes split and crossover to create a totally new and unique being? Not once, but every single time, so that every single life is totally unique. Which means that, when I find a good variety, that works well in my microclimate and is resilient in the context of the little ecosystem that is my garden, I try very hard to remember to save seed.
This toast topping has been a favourite for a few weeks now.
The kangaroo stuffed peppers were so successful that I decided to try the same stuffing with squash, which is also at the peak of its season.
Capsicums and chilis are right in season now and I’m harvesting both.