This was an accidental discovery. I had some friends coming for lunch and I had baked ricotta with salad in my mind. But I’d forgotten that I’d used the ricotta. Oops.
I’ve developed a fetish for beetroot dip open sandwiches for lunch.
I’ve learned, if I lose a variety, the best insurance is a fellow gardener who has kept the gene line going.
I have a theory that bitter tastes are often acquired tastes, because bitter foods are usually either medicinal or poisonous. So natural selection would favour tasters who were very tentative and cautious at first, but if there were no adverse effects, decided they really liked the flavour.
Pumpkin season. Infinite number of pumpkin recipes required. This one has used up several of our pumpkins, and will use up several more before the season ends.
Citrus season has started. We are picking the first of the mandarins, oranges and grapefruit, and we have so many lemons and limes coming on that I don’t even resent the cockatoos getting into them.
It is Halloween in Australia, and peak of the pumpkin season. Roasted pumpkin seeds are a hugely healthy and totally addictive snack. And they are so easy.
Onions and garlic are pretty well the only fresh foods that I regularly eat out of season.
This is a recipe for people who like their chocolate dark, who like expresso coffee and olives and beer and marmalade.
I’ve planted a tray of Telephone peas, one of Oregon Dwarf Snow Peas, one of Diggers Climbing Snow Peas, and one of Aquadulce Broad Beans. The Aquadulce were chosen because they are an early variety, and this far north our broad bean season is short.