This time of year is the risky season for fruiting annuals. If I plant things that are frost, or even cold tender now, even in sub-tropical northern NSW, I am betting on a late start to winter. If I plant things that need the cold weather (like broad beans) I am betting on an early start.
We are harvesting the first macadamias of the season, and by the look of our trees it will be a good year. And the basil…
It’s past Lammas so the days are shortening fast now, telling potential bolters that winter is coming so going to seed now is a bad idea, and the best strategy is to store food to last through to spring.
I’m harvesting squash, tomatoes and capsicum from the garden, so this is my current favourite breakfast.
This recipe is in my handwritten book as Wwoofer’s Zuke Bread because the original came to me from a wwoofer years ago. It’s evolved a bit since then, and I’ve turned it into a muffin to make it more suitable for lunch boxes.
Picked the first pumpkin of the season today. Pumpkins are wild in my garden. These Japs plant themselves every year, rambling over fences and down…
The first of the new season apples have just arrived at our local Farmers Market, coming down from the Tablelands (within our 160 km range as the crow flies), and there are still some late season peaches too, so just for a few weeks the seasons overlap.
There are a million recipes for pizza bases on the internet. Making your own base is easy and pretty foolproof, (much more forgiving than making bread) but it does need an hour and a half or so for the yeast to work.
Pumpkin soup is so simple, and everyone has their own version, that I hesitated to post this. But pumpkins are so very much in season here that I thought it worth a reminder.
This pumpkin and chick pea curry is a good one – tasty, easy, healthy, low fat, using the pumpkin and the chilli, and also the other seasonal glut of the moment – lemons. It also has turmeric in it, and the more I hear about the health benefits of fresh turmeric, the more I like using it.