Well, day 4 of the #30DaySaladChallenge and I thought I would do a warm salad today because it is so cold out. This is such a simple recipe, and so quick to make, but very, very tasty. It’s quick and…
Carrots are biennial, flowering in their second year of growth. In areas with mild winters, leave your carrots in the ground, mulching them heavily. The foliage will die back in autumn, but will then resprout and start to flower in the spring. In colder areas, dig up your carrots in the autumn, and select the best coloured and shaped roots. Twist off the foliage, and store the roots in a box of dry sand in a frost free place, making sure that they don’t touch. In spring, replant the roots, and they will resprout and flower.
If you want to maintain a carrot variety effectively, you really need to save seed from at least 40 good roots to maintain good genetic diversity. If you have too small a genetic pool, you will end up with small, poor quality roots in a very few generations.
Some people talk about ‘resting’ the soil over winter, however the soil doesn’t rest in nature. It is a living community and although growing slows down, it still happens. You don’t have to abandon your garden in winter, there are plenty of vegetables to grow that will let you to extend the season and close the hungry gap a bit.
Autumn is a wonderful time of year when there are lots of apples to be used up and I like to try and find some ways to use them that don’t involve lots of sugar.
I don’t mind feeding the compost with the pulp leftover from juicing, but I’d rather use it for another recipe if I can. This soup is fresh, warming and comforting. Because you are using the pulp which is broken down…
- An Egg from my girls!
- 80gm butter or marg
- 160gm flour
- pinch of salt
- 1 egg beaten with a bit of water and 1tsp mustard
- 1 onion
- 2 cloves of garlic
- A handful of kale- remove the stems and chop the kale
- 3 medium potatoes
- 1 finely chopped chilli
- 6 runner beans, sliced
- 1 medium carrot grated
- 1 small courgette- this little beauty is one of our heritage plants!
- 100gm cheese grated- a sharp hard cheese is good
- 3 medium tomatoes (I've used our golden ones)
- a splash of olive oil
- 1 egg
- 2tbsp chopped purple sage
- salt and pepper
- Preheat the oven to at (Gas mk 6, 200 C/400 F)
- Pie Crust
- Cook the onion and garlic in the olive oil until soft. Dice the potato and steam it until it is soft. Saute the kale with onions and garlic for a few minutes. Add the steamed potatoes and mix well. Chuck in the rest of the ingredients except the tomatoes and half the cheese. Mix well and press into the pie case. Top with the rest of the cheese and tomatoes and then bake in the oven for 20 minutes.
- Serve with a corn on the cob, a green salad and some beetroot slaw.