Homegrown

My garden is abundant with things to eat at the moment.

Every evening I go down to the garden to collect something for dinner.

I feel just like Annabel Langbein the organic cook (minus the fake ponsonby accent and designer gumboots).

The gherkins have grown incredibly well. I am up to my 4th batch of preserving and I have given some to the neighbours and to a work colleague so that they can pickle their own. The telegraph cucumber is trying to compete!

I am growing beans for the first time and they have climbed right to the top of my bamboo teepee.

The salad ingredients are prolific and my beetroot are growing magnificently.

I have 6 different types of potatoes growing. They all taste so good boiled with a little bit of butter and salt.

The tomatoes have grown better outside this year than in the conservatory yet the chili plants are lapping up the heat.

Gardening and growing from seed is so rewarding.
 
I have plenty to eat and plenty to give away and that's how it should be.

Homegrown

Pear Chutney

I was very fortunate to be given given a bag full of pears a few weeks ago and decided to have a go at making pear chutney. It was so delicious that I decided to make as much as I could until the pear supply ran out.

I have adapted the recipe for people to make smaller batches.

500g Pears - peeled, cored and diced
150g Brown Sugar
2/3 C Cider Vinegar
1/2 small onion
1 small clove of garlic (minced)
1/3 C golden raisins
1 T diced preserved ginger
1 level t salt
1 level t mustard seeds
Pinch each of cinnamon, cayenne pepper and cloves

Combine the sugar and vinegar and bring to the boil in a pot. Then add the rest of the ingredients. Cook slowly, stirring every now and then until it becomes thick (approx 1 hr). Poor into hot sterilised jars and seal.

Tastes good an accompaniment to Indian curries but also great with cheese.

The recent Christchurch earthquake has really highlighted the need for communities to look after each other. I am pleased to say that one of the jars I am making today is heading towards some Christchurch refugees.

Homemade food is nourishment for the soul.

Pear Chutney

Rhubarb! Rhubarb!

I have discovered the refreshing taste of Rhubarb cordial.

A very simple recipe that requires some rhubarb, sugar and water. Mix it with soda and wallah! A very tasty summer drink.

The best part of this recipe was that the fruit pulp that was left over was super sweet and excellent on muesli for my breakfeast.

Ingredients

	1½	cups rhubarb, roughly chopped
	1	cup sugar
	1½	cups water
	~	Sparkling water
	~	Ice

Steps

1. Place rhubarb, sugar, and 1½ cups of water in a saucepan. Bring to a boil, then turn down to a simmer. Cook for about 15 minutes, until the syrup is bright pink.
2. Turn off the heat and allow to cool. Strain syrup into a large jar.
3. To make each soda, measure ¼ cup rhubarb syrup into a glass. Add enough sparkling water to fill the glass ⅔ full. Stir to mix, then add ice.

Rhubarb! Rhubarb!