I haven’t done an “In Season” post for months. This was first posted in April 2010, and it reminds me how the seasons turn, a familiar cycle that you can look forward to every year, every year a little bit different, every year a lot the same.
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.
In Spring and Summer, it’s the fruiting annuals that dominate the planting calendar. In Autumn and Winter, it’s the leafies. This is a big and interesting planting break, the first one for the season in this part of the world when I plant brassicas – kale, cauliflowers, broccoli, cabbages and chinese cabbages.
It hasn’t been a great year for zucchinis. This La Ninã year has been so wet here, that they are only having a short life before succumbing to fungal diseases. The trombochino though is loving it. Because it climbs, the vines and fruit are up off the ground and get better air flow. It’s the difference between growing commercially and home gardening, and one of the reasons why I think…