This is porridge to convert non-porridge eaters!
t’s one of the things I like about the lunar planting calendar, that it pushes me to rescue my gardening from the “things that can be put off for a week or so” pile. And that, in turn means I’m tempted to cook with what is fresh and green and gorgeous out of the garden and the packaged and frozen supermarket shortcuts are no competition.
I saw an episode of Jamie Oliver’s American Food Revolution, where they were teaching people to cook corn on the cob with chili and lime. The flavour combination inspired these. They work really well.
I have been waiting for apple season to post this recipe. It is, like all the Muesli Bar Challenge recipes, fast and easy enough to knock up on a weeknight, and low fat, low sugar, low GI enough to belong in everyday school or work lunch boxes.
Isn’t sex an amazing thing? That chromosomes split and crossover to create a totally new and unique being? Not once, but every single time, so that every single life is totally unique. Which means that, when I find a good variety, that works well in my microclimate and is resilient in the context of the little ecosystem that is my garden, I try very hard to remember to save seed.
Capsicums and chilis are right in season now and I’m harvesting both.
Today I found an errant garlic that escaped harvesting last year, and has decided all of its own accord that it is garlic planting time. Nice to have a vegetable agreeing with me!
Today, along with the usual round of mixed carrots and spring onions, and half a dozen beetroot seedlings, I’m planting garlic. Lots of garlic.
The Autumn equinox is traditionally a harvest festival all over the world. It’s a season for getting together with friends and family, feasting and sharing harvests and preserves, remembering how lucky we are to be safe and well fed and that these things can’t be taken for granted.
I am picking lots of chilis, but it is too early yet for enough lemons to make Chili Jam, so it’s chili pickling time.