I have to admit, I am fickle with my vegetable love. But tromboncino has been up there for quite a while now. This morning I…
Today is just the second day in the last two months that it hasn’t rained, a gorgeous sky blue day but my garden is still…
Isn’t this stunning. It’s the seed end of a tromboncino, a cross section slice. The seeds are not developed yet. I was about to cook it, but couldn’t resist a photo first.
I spent a couple of hours making corn vadai and azuki vadai and eggplant and beetroot pakora and zucchini muthia, and I really needn’t have bothered cos there were two clear favourites on the platter, and they were the quickest and easiest ones – the muthia and the pakoras.
The Recipe: Chargrilled Summer Vegetables with Grilled Garlic and Yoghurt Sauce
There have been several disparate themes mulling around vying for attention as my focus for 2013. I’ve been thinking about packaging, community, and how sharing food is so central, and I’ve been thinking about the conversation that is surfacing in permaculture circles lately about the misconception that permaculture is about self-sufficiency
Home made from scratch pasta, made with real eggs, meets all the Witches Kitchen definitions of good – it’s high protein nutrient dense good-for-you. It’s made with local, in season ingredients without excessive packaging or storage costs good-for-the-world. And it tastes very very good.