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as well as our own compost freshly sieved from the bottom of the bins this is a very satisfying task knowing you are putting something useful back into the earth from your own kitchen waste recycling and helping the next years crop of veg grow beautifully home made compost is also great for seed sowing as has just the right consistency needed for the seedlings to push their roots through into the first seedlings to then go directly into the ground were radish and lollo rosso lettuce in one bed with beetroot and marigold flowers in another i am hoping these pairings will look decorative next to each other when they are in full growth making the kitchen garden look ornamental as well as functional in the greenhouse were sown our replacement tomatoes french beans courgette and curly kale this year we have also sown runner bean seedlings saved from last years pods so that will be interesting to see how well they come up as well this is a great way to save money instead of buying new seeds every year if you can let some of your crop go to seed for this purpose it again is a recycling process of the whole garden putting back into the earth some of what you take out the redcurrant blackcurrant raspberries blackberries and gooseberry plants have all now been pruned in our fruit garden and the base of the plants de weeded with a sprinkling potash feed to get them off to a good start the gooseberries already have flowers on as well as the sloes so here s hoping for another bumper fruit harvest this year the neighbouring damson trees from the railway embankment are also nearly in full blossom and very pretty so we should have another crop of wild fruits ready to make into delicious damson gin again ready for christmas lastly in the fruit garden our rhubarb donation from mother in law last year has several healthy looking stems so will have to find a delicious recipe to use that in over the next few weeks for when it is ready to harvest i am hoping it is around the same time as the gooseberries as that will be a tasty sharp tasting pairing a final look back at the garden to the newly tidied raised beds and that s our job done for this weekend now all we have to do is wait for the seedlings to push through then the next round of kitchen garden tasks will need to be done including thinning potting on and weeding but that s for another post bye for now and happy gardening spinach seedlings clearing the raised beds of weeds sieving home made compost home made compost saving runner bean seeds damson blossom tidied raised beds ready for another year of vegetable growing leave a comment spicy pumpkin soup 30 10 2011 filed under country living self sufficiency soup making vegetable growing vegetable patch racheltoy 6 35 pm tags butternut squash halloween pumpkin pumpkin soup samhain soup recipes spicy pumpkin soup pumpkin soup here is my recipe for lovely pumpkin soup perfect for samhain halloween celebrations and the spices liven it up a bit to make it extra warming in front of a fire if you have a few pumpkins from your vegetable patch why not make a few batches and freeze to enjoy at christmas too spicy pumpkin soup serves 4 1 cooking pumpkin can also use butternut squash 1 medium onion 2 cloves garlic 1 2 tsp ground coriander 1 2 tsp ground cumin 1 2 tsp chilli powder or dried chilli flakes 1 2 tsp ground nutmeg 1 litre of vegetable stock or boullion chop the onions and garlic and sauté them in a large saucepan until beginning to turn clear in the meantime peel and chop the pumpkin into 2 cm pieces add to the pan with the spices mix with the onion and garlic flavours and soften for about 3 4 minutes add the vegetable stock and bring to the boil then simmer for 20 minutes until the pumpkin is soft allow to cool then blend until smooth pour into bowls serving with crispy bacon or toasted pumpkin seeds and swirled in cream yummy comments 4 samhain filed under paganism samhain soup making racheltoy 6 23 pm tags pagan seasonal celebrations wheel of the year samhain celebrations we re pagans at heart here at herne cottage and love to live as nature intended enjoying the seasonal gifts they bring and aligning ourselves to the natural energy of the wheel of the year our favourite celebration is samhain pronounced sowen where we think about what must end so that life can go on just as in our garden where old plants make way for new ones next spring it is a time of letting go and also a time to honor and remember our ancestors both of our family and of the earth we remember we belong to them and it is they who gave us life death is part of nature s cycle and we honor this it must happen before we can return we also celebrate new life at this time in nature trees are willing to let go by dropping their leaves for new ones to form and plants drop their seeds so they can go on long after they have returned to earth so samhain is a seasonal celebration of endings for new beginnings we celebrate by lighting fires burning incense and cooking a feast today we are enjoying spicy pumpkin soup to warm and soothe as the days get shorter and the weather turns colder blessed be comments 2 green tomato chutney filed under chutney making country living kitchen garden preserving self sufficiency vegetable growing vegetable patch racheltoy 12 21 pm tags green tomato chutney green tomato recipes did you have to get your tomatoes in this year before the frosts hit some were still green well here is an idea of what to make them into delicious spicy green tomato chutney this is the first year we ve made this at herne cottage and should be just perfect in time for christmas recipe adapted from the wi book of jams and other preserves green tomato chutney makes about 3 kg 7 lb 2kg 4lb green tomatoes 500g 1 lb apples 250g 8 oz raisins 625g 1 1 4 lb shallots 15g 1 2 oz root ginger 8 green chillies 2 tsp salt 500g 1 lb brown sugar 600 ml 1 pint malt vinegar chop the tomatoes peel and chop the apples and shallots and put into a large preserving pan chop or bruise the ginger and put in a muslin bag with the chillies whole add all of the rest of the ingredients to the pan and bring to the boil stirring until all the sugar is dissolved then simmer for about 3 4 hours until desired consistency is reached about the same as a curry or stew remove the muslin bag and pour into warmed sterilised jars cover and label green tomatoes in pan ready for chutney comments 1 october final harvest filed under chutney making country living preserving self sufficiency vegetable growing vegetable patch racheltoy 12 11 pm tags beetroot green tomato chutney green tomatoes harvest kale kitchen garden october october was the month for the final harvest for us at herne cottage the last veggies left in our beds were tomatoes beetroot runner beans and chard we re hoping the kale will keep going throughout winter one year it even survived through snow just perfect for adding to winter broths with chestnuts and leftover christmas ham we decided to get all the tomatoes in before the frosts which meant that some were still green no problem however as they made a perfect green tomato chutney so all that s left to do is a final tidy of spent plants for winter then planning next years garden when the new seed catalogues fall on our mat just after christmas final harvest beetroot and tomatoes leave a comment july in the kitchen garden 10 08 2011 filed under country living fruit fruit growing kitchen garden self sufficiency vegetable growing vegetable patch racheltoy 5 29 pm tags blackberries courgettes green beans harvest july kale kitchen garden new potatoes runner beans summer july was the month that the main harvest started and we ve enjoyed plenty of peas french green beans courgettes chard and lettuce to keep our kitchen larder stocked the second early potatoes were also ready towards the end of the month and we ve been enjoying those especially with seasonal fish suppers the veg beds need constant weeding and tidying this time of year also to allow the veg to have the best conditions to come through along with lots of watering and feeding to allow their fruits to swell we ve also been pinching out out tomato plants to allow them to concentrate on swelling their fruit and feeding regularly also towards the end of the month early august the first kale and runner beans were ready to pick the fruit garden has been abundant this year for us helped by the combination of some warm sunny days to help ripen the fruit but also rainy days to help swell it and make nice and juicy we were still picking strawberries well into the month along with blackcurrants blueberries and raspberries the blackberries are also early to ripen this year and we have picked a good 500g already now the only decision left is what to make with them here are some pictures of our harvest leave a comment summery moroccan chicken with harissa vegetables filed under country living kitchen garden racheltoy 5 04 pm tags chicken recipes middle eastern cuisine moroccan food sunday roast alternative this dish is a perfect lighter roast for summery sundays preferably when it s a good enough day to eat al fresco you can get most of the ingredients in a good supermarket such as waitrose or specialist markets and even health food stores maroque is also a very good website for moroccan ingredients and kitchenware sumac is an unusual spice made from red berries often used in middle eastern cuisine i will be posting a recipe later too for how to make your own preserved lemons so watch this space serves 4 ingredients 1 medium large whole chicken 1 preserved lemon quartered 1 tsp sumac generous pinch of saffron 2 tbsp good olive oil 1 tsp coarse sea salt 2 tbsp harissa paste french green beans as many as you like handful of cherry tomatoes 1 sliced courgette preheat oven to 190 degrees prepare the bird by rubbing the skin with sumac saffron and sea salt into the cavity of the chicken add the preserved lemon quarters put the bird into a large roasting dish and drizzle with the olive oil rubbing into the skin again if you wish roast in the oven for 1 1 2 2 hours until no pink meat left and the juices run clear take out of the oven and keep warm until ready to serve by wrapping in foil and placing a clean tea towel over the top carve when ready in the meantime prepare the vegetables blanch the green beans in boiling water for a few minutes then take out and drain heat some olive oil in a large griddle pan and when hot add the the courgettes and cook for a few minutes then add the drained green beans tomatoes and harissa paste and stir to cover the veg with the paste and olive oil cook until courgette and green beans are browned and the tomatoes are just beginning to release their juices serve with roasted or sautéed potatoes and a good chilled rosé wine enjoy leave a comment strawberry gooseberry jam 19 06 2011 filed under country living fruit jam making kitchen garden preserving strawberry jam racheltoy 5 34 pm tags country living gooseberries jam making preserving self sufficiency strawberries strawberry jam here is a recipe for a lovely seasonal recipe of strawberry gooseberry jam perfect for using up a glut of home grown fruit or from your local pyo farm we are very lucky to have grove farm near us in ivinghoe or even from the supermarket it doesn t matter where you get the ingredients from really as long as they are seasonal and fresh the addition of gooseberries to this jam make for a slightly less sweet flavour and help the set as they have more pectin in them than strawberries alone i have used and adapted an old wi recipe and you can too depending on what you have available just remember equal amounts of sugar to fruit have fun strawberry gooseberry jam makes about 2 5 kg 5 lb 750 g 1 5 lb gooseberries 150 ml 1 4 pint water 750 g 1 5 lb strawberries hulled 1 5 kg 3 lb sugar place the gooseberries and hulled strawberries in a perserving pan with water and cook gently until the fruit is soft and mushy remove from the heat add the sugar and stir well until all dissolved if not all dissolved the jam will crystalise in the jar later return to the heat bring to the boil and boil rapidly for about 15 mins until setting point is reached pour into warmed sterilised jam jars cover and label to test for setting point i use the saucer method just put some saucers into the fridge when you start cooking the jam then when ready to test take the jam off the heat and spoon a teaspoon of jam onto the cold saucer put it back in the fridge for 60 seconds take out and if the jam wrinkles when pushed with your finger the setting point has been reached strawberries and gooseberries in the preserving pan the fruit softening in the pan putting the jam into warmed jars the finished article yummy comments 7 june in the kitchen garden filed under country living elder tree elderflowers foraging fruit fruit growing jam making kitchen garden self sufficiency strawberries vegetable growing vegetable patch wild foods racheltoy 5 12 pm tags elderflower cordial kitchen garden self sufficiency strawberry jam summer vegetables vegetable growing vegetable patch wow what a lot of rain we ve had this month still it has been very good for our kitchen garden and encouraged it to grow rapidly as well as the weeds lots of frantic clearing needed yesterday it s our first real month of proper harvesting and we ve enjoyed lettuce peas mangetout and plently of strawberries so far we also harvested the last of the cavolo nero black kale before the cabbage white butterflies have a chance to lay their eggs the last of our self raised seedlings went in the ground and bigger pots wherever there was room basically so we now have our runner beans french beans courgettes and tomatoes well into full growth along with everything else the potatoes beetroot spinach and chard are growing well and our artichokes are massive shame you only get one per plant but we have to say they do look spectactular will have to search italian recipe books for how to use these so how have we used all this harvest well the lettuce speaks for itself and we ve been enjoying lovely salad for lunches and dinners for most of the month the cavolo nero went into a mushroom and cheese omelette and we ve been adding the few peas if and when they make it to the kitchen to risottos summer stews etc strawberries have been the best so far and as well as having bowls of them with luscious double cream for dessert rachel has made the main harvest into jam today see strawberry and gooseberry jam recipe here they are still cropping too so we re expecting more yet oh and we ve had our first few raspberries and the redcurrants are ripening nicely too our wild food foraging this month has been centered around the abundant crop of elderflowers there seem to have been this year they are definitely the taste of summer as far as we are concerned so we ve made them into some elderflower cordial this will give us a refreshing drink ingredient o...