8 March 2009

Dinner of risotto, contained garlic Solent Wight, thyme, parsley, bay leaf, sage, cooked in sage flower wine with home dried (but bought) mushrooms.  Served with purple sprouting broccoli (uncertain variety due to the interference of snow with labelling, either Cardinal or Rudolph); the cooking water from the broc stirred in to the risotto. Solent White gave a good strong garlic taste even though it\’s starting to sprout.

Other home made but not grown goodies today – coffee cake, bread (with, ahem, Heinz tomato soup), marmalade (with the bread, but not the soup).

Also eaten this week – mustard and mixed sprouting seeds with cauliflower cheese!

21 March 2009

Not surprisingly there’s not a lot of harvesting going on so far this year, but we have enjoyed wild garlic in our cheese sandwiches for lunch, and Hungarian Blue Breadseed poppy on the bread they were made with.  More PSB has been eaten, inevitably!  Our big shrub of bay has been pruned yielding an armful of leaves for the kitchen and the temptation to use the rest as strewing herbs!