yoghurt

This was my breakfast a couple of days back when we had an amazinly summery day.

sandwich

Later we went down to the allotments accompanied by a picnic:

ciabatta including ciabatta sandwiches

litchisand litchis

leek

This gentle giant was to become the last of the leeks for the season; except for the ones we’ll leave to flower because I think they’re just so absurdly nice in bloom and we’ll get to look forward to the extra treat of lovely baby leek clusters next winter/spring. I don’t know why not more growers practise this little “perennialising” trick, but I guess I might have other priorities since I’m a bit spoilt for space.

seedtassel

When we went home the ground was covered with these “seed tassels” looking (in my mind) very much like the hand of an eight fingered giant.

whitepath

They had coloured the whole path was white.

I’m sorry for being so quiet recently. Don’t really know why. Will be back with more soon! xo Bella

Advertisements


Autumn has definitely struck here now and I am taking a moment to ponder back at the growing season that has gone. We have had an utterly strange summer here in my parts this year…to say the least, with almost no summer heat to speak of and heavy downpours alternated by really quite droughty conditions some plants have come through fine and others have stood sulkily in a corner all summer, either doing not much at all, or worse, succumbing to miscellaneous diseases. Tomato blight struck early, but better has it been for my courgettes (Am. zucchinis) and brassicas which have done well without much care at all. The latter of which I have still a lot to look forward to over the coming months; purple kohl rabi, swedes, cavolo nero, red curly kale, turnips and purple sprouting broccoli, amongst others, are all competing for there space in our forest garden at the moment.

Here’s one of our brussels sprout plants growing away next to potatoes earlier this year (although you can‘t really seen the actual sprouts because all of the greenery). We have been harvesting brussels sprouts for a couple of months already so it is good that I actually find them delicious no matter what any runny nosed school kid would call their ~hate food~. If you ask me, the secret to these is DON’T over cook; it’s that easy. During the winter one of my favourite quicky-meals involves stir frying these in olive oil with lots of garlic and something nutty that fortifies the nuttiness of the sprouts themselves, like sesame seeds, or sunflower seeds. It’s ready in minutes and so delicious. I’ll make sure to post a recipe later on for the few of you out there that actually understand this fineness that is the sprout flavour!

Another thing that has gone well is the Kiwano, of which we have had plenty this year. They normally seem to be compared in flavour to a melon but my palate tells me it’s a cucumber, only with a much nicer shape when sliced of course..a bit like a star. Beautiful!