Tag Archives: Herbs

A Stroll Through The Vegie Patch – The End of Summer

Today I thought you might enjoy a stroll through our Vegie Patch. Lots of photos and very few words – A break from the kitchen…

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Aubergine / Egg Plant

Beans

Beets

Berries

Brassicas

Corn

Courgette / Zucchini

Cucumbers & Cornichon

Flowers

Green Stuff

Herbs & Aromats

Onions

Other Stuff

Peas

Peppers

Potatoes

Pumpkins

Rhubarb from Navarre

Rock Melon

Seed Saving

The Bees

Tomatoes

 

My favourite pics…

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I hope that you have enjoyed joining me on a stroll through our vegie patch.  It’s one of my favourite places to be.  Can you believe that just three months ago, we did not have a vegie patch!  I am looking forward to working and watching it through the seasons ahead.

Until next time…

Happy gardening and…

Bon appétit!

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Links:

The Vegie Patch

The Vegie Patch – Six weeks later!

It is six weeks since I announced that The Corner Patch had now become a Vegie Patch, and look at it now.

With the Christmas Festivities in full swing, I was struggling to find time to get out to work in it, but somehow managed to steal an hour here and there, and while most things have been planted much later than they should have been, they appear to almost be growing before our eyes.

All the fruit trees have now been trimmed and tied to the wires to train them for the espaliered fruit edging of the area, and, with much persistence, Duchess, for the moment, has been blocked from the area – every now and then, I’d hear a noise, or see a movement, and there she was, making her way along the edge totally oblivious to the fact that I was there! But letting her know she had been discovered and best leave, she would show me where she was entering thus giving me another job to do, in blocking her route!

Some of the plants in the patch have travelled with us, and are siblings of plants that my parents grew quite some years ago – rhubarb, strawberries and asparagus, I also continue to try and grow everything from seed. Having the plants from my parents makes the vegie patch an even more special place to be.

All of the strawberries (except the three pretty pink flowering ones) are siblings of those that my beautiful dad, who is now with the angels, gave to me many years ago, and the asparagus, my gorgeous mum nurtured to what is now a good sized patch at our old family home.

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It was so hard to leave the asparagus run up to fern – but if we want to have a bounty of this delicious treat we must be patient – hopefully next year!

 

The rhubarb, well, I think it’s from plants that we had growing when I was a child, and that is a long time ago! I still remember the bowls of rhubarb and custard our mum would put before us to finish a meal. We were very lucky…

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The rhubarb patch.

I persist with growing almost everything from seed – unfortunately I had to admit defeat on a couple of fronts, although having planted more seed, maybe should not have caved so early. But I am so excited to say, that given I had a lot of seedlings ready to go, we are already enjoying the fruits of our labour at meal time – strawberries with our breakfast; salads using various leaves, edible flowers and fresh herbs; snow peas in our stir fries, rhubarb and strawberry compote with our yoghurt; and our one solitary apricot became a little dessert to finish an evening meal this week.

They say that gardening is wonderful for your health – how true. You can exercise, relax and wind down almost simultaneously! You are providing flowers to fill your vases, food for your table and nutrition for your body! What a wonderful and giving hobby it is…

Until next time…

Bon appétit!

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Links:

Rhubarb and Strawberry Compote

Sustainable Gardening Australia

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A Parting Gift

A Parting Gift

Earlier this year, when I finished up my last job, my colleagues showered me with well wishes for our future and some amazing gifts, one of which was a voucher for a cooking class at Culinaire Cooking School in Swan Reach, which is a lovely little town down near Lakes Entrance. Well, what an amazing weekend!

I booked in for the Herbs and Spices class which was to be run over two days. Given that we live just on an hour away, I chose to drive back and forth each day. The first day, on my arrival I was met by a very energetic Christine, and was told that I was to be the only student, how luck was I! Given that we were concentrating on herbs, we headed into her herb garden to gather the majority of the ingredients for the class –

she has so many herbs growing, including lemon verbena, horseradish, tarragon, parsley, sorrel, thyme, marjoram, oregano just to name a few. After a nice cuppa, we got to work, making all manner of goodies including an Asian dressing to be used for our lunch, herb mayonnaises, flavoured oils and vinegars and pestos. I had such an amazing day and went home with a lovely basket of goodies and great enthusiasm about what the next day may bring.

Day two and it was spice day. The morning started with a cup of tea and a chat with Christine and John. Then we started, first up was to identify and group a plethora of spices from all around the world and then we got to use them. Coconut chicken and lemon rice was prepared for our lunch.

We also made a fresh laksa curry paste – so simple, so fresh – nothing like that that comes in jars on the supermarket shelf… Oh and Satay chicken, that you just wouldn’t believe the flavour – again, so simple and fresh. Then there was a mustard, in fact a horseradish mustard. The making of which, was rather funny, given that the day before, when we added horseradish to the mayonnaise, we just couldn’t get the kick that we wanted from it – today it was the opposite. We were using an older piece of horseradish and the more I grated it the more the tears streamed down my face – I said I had horseradish eyes! But boy-oh-boy, the mustard, it is sensational and I think we have used it almost every day since. To finish the day, we prepared a gorgeous sweet spicey wine syrup for fruits.

To my past work colleagues a huge thank you – this was the most amazing gift, I not only gained new knowledge about the use of herbs and spices in cooking, but I feel as if I have a new friend too. Thank you so much Christine, I will be sure to encourage anyone I know, to come and take a course at your cooking school. Oh and I didn’t mention the location, sitting up on a hill overlooking the Tambo river, it is so easy to get distracted by the view from the kitchen through the beautiful garden down to the river.

Feeling inspired, I spent yesterday pickling Asparagus, it is in season and who can resist it at this time of year. The off-cuts have been pressure canned to be used in soups, canapés etc.

And today, a lovely fresh herb sauce (with a little of the special horseradish mustard added) to go with our salmon for dinner.dsc06064-r

While I’ve been having such a wonderful time cooking, Gary has ordered the posts and digging holes for the espaliering of our fruit trees.

Here ends another week in “Tranquility”….

Links:

 Culinaire Cooking School

Pickled Asparagus

Crispy Skinned Salmon with a Creamy Herb Sauce.

Magnolia Bed

Side Rose Garden

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