I’ve noticed that a couple of corms of garlic that hid in my garden and escaped harvesting have sent up green shoots. So I guess…
I can’t say this is fast and easy. It’s a long slow Sunday afternoon recipe, and it creates quite a bit of washing up! But there’s a good return on investment – for an hour or so of Sunday afternoon baking, you can have several very healthy dinners and lunches made ready for the week.
This week’s Challenger uses pecans and apple (both in season) and a secret ingredient – beetroot.
For large seeds like peas, it is not worth the seed germinating stage. I plant directly into a seedling raising mix that is mostly good compost with a bit of creek sand for drainage. For alkaline lovers like peas and beans I add a bit of wood ash to raise the pH.
You can tell we’re heading towards the southern hemisphere Halloween – we have pumpkins in such abundance that you can see where the idea of cutting faces in them came from.
This is not so much a recipe as a reminder. With cucumbers and mint both fully in season (going off in my garden) we have been eating a cucumber raita (or tzatziki – same recipe, just a short journey across the Middle East) as a side dish with practically every meal.
Squid are generally a fairly safe choice – they breed fast, die young, and may even be over-filling their niche as their natural predators struggle to maintain their populations.