September and October in Golightly Gardens

October 2nd, 2011 by Penny Golightly

It has been an interesting couple of weeks in the kitchen garden, mainly because we’ve had a bit of a heatwave which has had a positive effect on some of the plants.

For starters I was convinced there would be no aubergines, then this happened:

The big butternut squash ripened, but it somehow got bruised so I had to cut it down and cook the undamaged bit. There were lots of small fruits that never made it to the flowering stage, then the plant decided to throw out seven healthy looking buds – I knew there was no hope of them all ripening, one would be a miracle at this stage, so I nipped four of them out last month and hand pollinated the remaining three to see if anything grew.

The Japanese onion squash (red kuri) had the same problem of fruit buds going yellow and not opening, so only one pumpkin grew on each vine. I’ve cut them today and put them on a windowsill indoors to start the ripening process, where the skin thickens and the flavour sweetens.

Both buckets of beans were still flowering in late September, but I think we’ve had the last proper serving out of them now.

The courgettes are still going, although they’ve had a bit of downy mildew (more about this another time). I’m hoping we might get one more to grow into a marrow, but we’ll see.

The crookneck squash plants are doing well…

… so are the cucumbers, after some hand pollination to make up for their well-hidden female flowers and lack of male flowers.

The tomatoes are still a law unto themselves, so I’ve had to cut some of the fruit and put it in the sunniest spot of the garden to see if more of it will ripen. Unfortunately it does look like blight has set in to a couple of plants in the last three or four days, but our neighbours have had it for several weeks already so all things considered maybe we had a good run here compared to most.

I’ll be writing about autumn garden tasks and planting soon, and catching up with the windowsill kitchen garden too. Might have to do a short series about garden pests and diseases as well, if there’s time.

How’s your garden growing? Are you thinking ahead to next year yet?

 

Seasonal foods to eat in February

February 7th, 2011 by Penny Golightly

Hello February, what are you feeding us this month?

Fruit: apples from store, early forced rhubarb.

Vegetables: Asian greens, cabbage (white and green), celeriac, chicory, endive, Jerusalem artichokes, kale, leeks, new season garlic, parsnips, salsify and scorzonera, spring onions, the last sprouts and sprout tops, swedes, turnips, wild garlic.

Fish and shellfish: brown crab, clams, cockles, cod, cuttlefish, dab, gurnard, hake, halibut, lemon sole and other flat fish (plaice, sole), mackerel, mussels, native oysters, pike, pink prawns, scallops, wild salmon.

Meat, poultry and game:  hare, rabbit.

Cheeses: Blue Cheshire, Cotherstone, Farmhouse Cheddar, Stilton, Blue Wensleydale. Bleu des Causses, Brie de Meaux, Tomme Arlesienne.

This month I’ll be finishing off those last sprouts and the sprout top with Sunday lunches, and making some kind of a casserole with root veggies, herby dumplings and loads of gravy.

Already had some Jerusalem artichoke soup, line caught cod, mussels, creamed leeks, rhubarb trifle and a tiny piece of Tomme. All fresh, all gorgeous.

What are you going to cook?

Book Review: British Seasonal Food by Mark Hix

January 20th, 2011 by Penny Golightly

This book is something really special from Mark Hix, the clever restaurateur and ingredients expert behind Le Caprice, The Ivy, J. Sheekey, Hix Oyster & Chop House and HIX. It’s the slightly more affordable paperback version of the epic hardback he had published in 2008.

What do you need to know about it? Well, for starters, it’s gorgeous. Beautifully laid out, full of appealing photography and quirky illustrations, and clearly brimming with enthusiasm for the best of our British ingredients. It would make a great gift, or you could treat yourself if you’re hankering after some inspiration.

The bottom line with Hix’s cooking is flavour and quality, but bargain hunters will also like many of his thrifty, and often sustainable, ideas. There’s a lot of information here about foraging food for free, and getting the full use out of meat, fish and vegetables to minimise waste. I also like his comments about when it’s worth paying more for certain ingredients and when it definitely isn’t.

It isn’t too gardening-focused, but home-growing fans will find all kinds of passing information about different kinds of fruit, herbs and veg to inspire their kitchen garden planning. It includes mentions of the main cropping seasons, but there isn’t much about planting or good things for small gardens.

One of the most useful features of British Seasonal Food is that each of the monthly chapters focuses on a tiny handful of ingredients that are at their best. There are several recipes based around each ingredient, ranging from the very simple to the showy, which shows you how to use up plentiful supplies and make the most of a glut. This includes preserves, and soups and other meals that can be frozen.

Unusually, I can’t find anything to be particularly critical about. So, to sum up: an elegant, engaging book full of handy information and enticing recipes.

The paperback edition of British Seasonal Food by Mark Hix is available from the 4th of March 2011, published by Quadrille, with an RRP of £14.99. It’s currently available to pre-order from Amazon for £9.74, including free delivery.

Seasonal foods in September

September 1st, 2010 by Penny Golightly

September foods can vary – you might get cooler weather or you might get an Indian summer with lots of extra ripe tomatoes, aubergines and chillies. Either way, hunting down some tasty seasonal foods will save you some cash or get you the best of the best.

Bon appetit! What will I be looking out for at the market?

Fruit: apples, bilberries, blackberries, blueberries, damsons, elderberries, figs, grapes, greengages, juniper berries, Kentish cobnuts, loganberries, pears, plums, raspberries, sloes. Imported melons, nectarines and peaches.

Vegetables: all salad leaves, asian greens, aubergines, beetroot, broccoli, late summer cauliflower, celery, chillies, chives, courgettes, cucumbers, fennel, globe artichokes, green beans (French and runner), green and red cabbage, horseradish, kale, kohlrabi, leeks, marrows, peppers, pumpkins and squashes, radishes, red onions, rocket, salsify and scorzonera, samphire, shallots, sorrel, spinach, spring onions, swedes, sweetcorn, summer squash, tomatoes, watercress, wild mushrooms (ceps, chanterelles, oyster, puffball, shaggy ink cap and more).

Fish and shellfish: black bream, brown and rainbow trout, brown hen crabs, brown shrimp, clams, Dover sole, eels, lobster, mussels, native oysters, pilchards, plaice, prawns, scallops, sea bass, signal crayfish, skate, sprats, squid, turbot.

Meat, poultry and game: Michaelmas goose, Autumn lamb, grouse, partridge, venison at its best, wild duck.

Cheeses: Double Gloucester, Farmhouse Cheshire. Brie de Meaux.

I think I’m going to have a go at making some baked marrow or squash this week. I’m leaving a couple of courgettes to grow into marrows in the back garden, so fingers crossed they’ll be ready soon. And I’m also going to grab a big slice of Brie de Meaux to have in baguettes or in a baked fondue. Mmmmmm, tasty!

What are you going to cook?

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