This is the very best fruit tree planting day of the whole year, with the ground wet, our wet season ahead, and the chance of killer heat days now low, but still enough months of warm weather left for trees to establish before winter dormancy.
There are several bits of this recipe that don’t seem right and you’ll just have to trust me! It has no sugar, no butter or oil, only 5 ingredients (not counting water), and though it takes an hour to bake, it takes only 10 minutes to make.
The nice thing about bean gluts is that you can just let them fully mature and dry on the vine, then store them for using in dried bean recipes, like refried beans or nachos or baked beans or ful medames. But I don’t quite want to let these beans go yet.
Many food plants are very good at calculating whether the days are getting longer or shorter, It’s how they tell what season it is. The scientific term is “photoperiodism”, and there’s more about it on the gardening page. There’s no point in cheating with photoperiodism. Plants that fell for tricks like that became extinct a long time ago!
We had our annual extended family get-together last weekend, and I was delegated to bring kebabs for the barbeque. Given my current enthusiasm for kangaroo…
This recipe is not so much a way of preserving them as a way of making them a lot more popular (although it will last a long time in the fridge if someone doesn’t eat it first, which is highly unlikely because it is seriously delicious, for example on rye bread with cheese or in pitta bread with hummus, mmmm.)
This is one of my all time favourite meals, deceptively simple: Roast Vegetables as Themselves. It’s simple, fast, cheap, and if you use fresh vegetables in season, amazingly good.