I had a post about crystallised ginger I wanted to write today. But then I was made party to a terrible crime, and I can’t…
My glut crop this week is ginger. It’s roots and perennials planting days this week, and I think it’s time to divide up and transplant the ginger. It still hasn’t sprouted but it is warming up very fast this year.
Let me count the ways:
My glut crop at the moment is cauliflower, and though I’ve seen the odd white cabbage moth flutter through, they’re not getting got yet. My very favourite recipe for using lots of cauliflower is Greek Crumbed Cauli (kounoupith tiganito).
I used every trick in my arsenal for preventing bolting, but still, just a week or so after planting out, this little Chinese Cabbage seedling has decided it’s just feeling too sexy for its shirt. The days are getting longer at an exponentially faster rate now so everything wants to flower and set seed.
This has been a regular regular lately, and will likely stay regular till the macadamia season is over. Macas, besides tasting wonderful, are really good for heart health, – there’s some very good science that just a handful of nuts a day makes a huge difference. But mostly, it’s just because it’s so decadently delicious!
I think this is one of the huge risks in climate change, that urban people completely don’t get. Farmers gamble, constantly. They make educated, considered, intuitive guesses based on gut feeling, the tiny signals that intimacy and experience allow. Those guesses are sometimes right, sometimes wrong. Bad guessers go broke or resort to mining the land. Good ones get it right more often than wrong and succeed. Climate change is…
The dip is really simple – just avocado blended with lots of coriander leaf (more than you would think) and lime juice and salt to taste (not too much of either). The chips though are a really good invention.
One of the most important insights that really changed the way I garden was realising just how long plants are babies for.
Cheesy broccoli omelettes for breakfast (my geriatric chooks only lay for a few months of the year, but they’ve decided it’s near enough to spring to start too), and broccoli with hollandaise for dinner. Raw broccoli in salads and lightly steamed broccoli with sesame oil, lemon juice and toasted sesame seeds in the lunch box. Broccoli in noodle stir fries, and in pasta. And a broccoli based party dish I’m…