We only have a suburban garden so small daily picks are our norm – no 20 kilogram sauce batch.
For me that is a great way to be every few days my bowl is full and I can try new ways to preserve the abundance.
Today was a take on the traditional Passata – I chose to add chilli basil and garlic all additions that are abundant currently in my garden.
The results are a beautiful bright red exceptionally tasty artisan passata.
Enjoy the opportunity to experiment.
Apple MintThe herb known as apple mint gets its name from its fruity flavour. Also called woolly mint, this hybrid plant, scientifically named mentha x villosa, is a cross between green mint and round-leaved mint. Apple mint thrives in consistently moist conditions and can grow well in various soil types, with rich soil being ideal.…
Figs figs and more figs – what do you do when 2 bowls arrive at your door – figs cut for dehydration soft ones into the saucepan for jam and the nice firm ones for salad tonight. Seriously the dehydrated fig chips are the absolute best snack. #abundance #growyourownfood #theseasonalgarden #keepitlocal
The apricots are picked and the weather amazing, went and sat outside making the jam: For every kilogram of apricots I used half a kilogram of sugar – slightly less than most recipes. Jam turned out amazing a great thank you to friends and family over the festive season.
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