Author Archives for sbaskitchen

In the Garden – May 2021

As Autumn drew to a close, work was underway to recover the veggie patch and get a few plantings done.  Beds were prepared, root veg seeds planted along with broad beans and garlic.  Self sown lettuce were moved into a neat little row and rocket and silverbeet seedlings, raised from seed sown in recycled cherry tomato and strawberry punnets, were added.  The garlic was up in no time.  The broad beans finally poked through the mulch, but as for the root veg, they were mown down overnight by snails and/or slugs!  I was left feeling very despondent…  But it wasn’t the end of the world and I just decided to leave the bed to rest through the winter so it will be ready for planting in the spring.

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Swiss Chard / Silverbeet

I am currently working through my site and tidying things up!  What a job…  Hopefully when I’m done everything will be much easier to find and/or follow.

So while I’m tidying up, I’m also updating.  This is a copy of a page that I created back in 2017.  I have just finished updating it, adding more detail with regard to how to grow Swiss chard, and also how to save the seed.  I’ve even been creating labels for the seeds that I save to share with family, friends and community, and will gradually upload the labels to my site for access to those who love to save seeds and give them away, like I do.  So here we go, this is all about Swiss Chard / Silverbeet.

(Beta vulgaris)

While we all know Swiss Chard / Silverbeet as a vegetable, that is such a great addition to any vegie patch. On my first trip to to France, I also discovered it’s value, in particular the coloured varieties, as an ornamental in flower gardens.  The Luxembourg Gardens in Paris, is the first place I think of when reminiscing about such beautiful displays.  To this day I recall walking through the gates for the first time, when my eyes were automatically drawn toward a stunning vision of rich reds and greens. I had never seen Swiss Chard used in such displays before.

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Majestic Magenta

Hmmm… I started with the title Pretty and Pink…, then thought maybe Radiant Red…!

But really I think Majestic Magenta describes the colour at the end…

A while ago we were in Melbourne for a few days to spend time with our son and his family.  This meant that I was able to visit my sister, Sonnie.  Sonnie is an amazing cook, and had just finished making a batch of her late husband’s grandmother’s pickled red cabbage, a jar of which, she had kindly set aside for us, I was so excited and very grateful.

Since then I’ve started receiving a regular delivery of fresh, mostly Gippsland grown, vegetables, and the fun thing with the vegie (Farm) box is that each week is different.  With produce that we don’t normally use, and being one who hates waste, I’ve just had to get a little creative.

After receiving red cabbage in my mystery veg box, I instantly knew what to do – I would make Grandma Martin’s Pickled Red Cabbage.  I often prepare braised red cabbage, but this time it was definitely going to be a batch of Grandma Martin’s Pickled Red Cabbage, and with my beautiful sister’s permission, I can now share the recipe with you. Continue reading

Who’s on the plate!

I often make Tartine de Chèvre et Poire (Pear and Goat’s Cheese Open Sandwich) when I want a quick, light meal.

As I was going through the list of ingredients used, I realised that it is not only what’s on the plate, but also who’s on the plate!  Apart from the Chèvre, this is truly a salad showcasing our region and our producers, along with our own garden and a couple of homemade staples.  So who is on the plate… Continue reading

In the Garden – April 2021

April saw the leaves turning and beginning to fall, carpets forming and palletes changing.  I just love Autumn, the vivid colours, the crisp air, the falling leaves…

 

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