A nourishing, flavourful salad, autumn on a plate! I used Uchiki Kuri squash for this – easy to grow, sweet, nutty and you can eat the skin – but any firm fleshed squash or pumpkin is fine.
Kale, a nutrient dense vegetable high in vitamins, is well known for its many health benefits. Easy to grow and winter hardy in the UK, it’s a fantastic plant for the hungry home gardener. Kale’s delicious leaves make a tasty addition to all kinds of meals cooked and raw, but did you know that you can also eat other parts of this cruciferous vegetable and that growing it benefits wildlife too?!
The hedgerows are filled with creamy elderflowers. It’s time to forage! Choose elderflower heads that are in full blossom and at their most fragrant to make delicious drinks, skin care and preserves.
I’ve been busy in the kitchen making elderflower champagne, liqueur, vinegar, sugar, oil and dried elderflowers too. Here are the recipes.
Beetroot grows in my garden from April right through to the end of autumn, some in the polytunnel over winter too. This tasty root vegetable stores so well that I can make this hummus at any time of year, but there’s something especially autumnal and satisfying about the combination of roasted beetroot, carrot and onion.
Regular readers of my blog will know that one of passions, and fortunately work, is harvesting seasonal homegrown vegetables, fruit and herbs and delicious food. For our no dig gardening day course at Homeacres on Saturday, I made lunch for 17 (including Charles and myself) using Charles’ gorgeous vegetables (plus some bought ingredients, things we can’t grow easily which I’ll explain later) for around £1 a head, including muffins.