eat what you grow

Comment by Karen Colcomb on August 19, 2010 at 17:58

Have just made courgette and tomato cooked slowly with garlic and chilli and garnished with basil all grown by me, first year doing chillis and tomatoes on a larger greenhouse scale

Comment by Emma on August 24, 2010 at 9:18

Last night we had a fantastic recipe from the Able and Cole cookbook: a tomato sauce made with 1/2 a tsp of fennel seeds and garlic fried briefly in the oil, then fresh tomatoes and a slosh of white wine. Cook for about 20 mins then add klightly steamed chopped runner beans. Stir in fresh basil and serve. We had it with pasta. Yummy!

Comment by Emma on August 24, 2010 at 10:13

Oops forgot to say put a chopped chilli in at the same time as the toms if you fancy :)

Comment by Sarah Rideout on August 30, 2010 at 21:02

Have been planting out Mibuna, Mizuna, Pak Choi, Rocket and lettuces all of which do better as the days get cooler, less likely to bolt. You can pick the outside leaves and leave the centres to grow on so you can get steady cropping, all through winter last year despite a covering of snow!
Also have some self seeded bush Toms with flowers but no fruit on yet - this happened last year too and just as I said 'well we can chop them in as green manure' they started to churn out zillions of tiny tasty tomatoes so hoping for a repeat performance!
Have put in Perpetual spinach seeds, a mainstay for the colder months, along with Chard Bright Lights. Summer stuff all still cropping well.

Comment by Jan Willetts on January 4, 2011 at 0:43

Just watched Nigel Slater cooking jerusalem artichokes, thinking of trying them this year on a new plot-anyone grow them? Any tips for overcoming the wind factor?

Comment by Jennifer Wright on January 4, 2011 at 17:08

Hi Jan, I grew jerusalem artichokes a few years ago (they're worse thanany weed!) They taste lovely but OMG the wind-I thought I was going to die! I blew up like a balloon and could hardly walk! It seems some people just can't digest them.

Comment by Stephen Shirley on January 4, 2011 at 17:14

Lots of people use them as a wind break for their veg garden or allotment; I personally view them as a wind absorber - as they release it later on!

 

Incorporating Winter Savory into Jerusalem Artichoke based dishes will greatly reduce the effect (similarly any other bean dishes that give you wind).

 

In the alternative roast Jerusalem Artichokes and Elephant Garlic together to produce a dish that could solve the world's energy problems!

Comment by Jennifer Wright on January 4, 2011 at 17:17

Trouble with artichokes (as well as wind!) theygrow from any little bit you leave behind and can really become a pest. If you can eat them, then that's no problem but it took me 3 years to completely get them out of the garden, and that was using weedkiller.

Comment by Jan Willetts on January 4, 2011 at 18:27

Maybe not the jerusalem artichokes then!

Comment by Una Bee on January 4, 2011 at 19:24

I've just ordered some jerusalem artichoke tubers (and some winter savory to cook them with). I'll be growing them in pots so that they won't take over the whole garden. Might live to regret it though after what I've just read below! :)  

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