Belladonna Bess

An edible garden in Wellington, NZ

Allium January 21, 2011

Filed under: Garden — belladonnabess @ 10:37 pm

Harvesting: garlic, shallots, onions. I’ve only managed to grow 4 shallots. This is entirely pathetic, as I planted 4 bulbs, although 2 just didn’t grow. Don’t know why, but I’m not good a growing shallots. The garlic is small but I have quite a bit of it. Most of the onions aren’t ready, but a couple were showing signs of flowering so I pulled them up.

Weeding: cleaned out around the potatoes, celery and onions.

Covering: I put compost, clover mowed from the path and pea straw around my new lot of potatoes.

Eating: zucchinis (in quantity), carrots, raspberries (not so many now). strawberries (ditto), Cape gooseberries, potatoes, beetroot, garlic


Autumn vegetables January 17, 2011

Filed under: Uncategorized — belladonnabess @ 10:21 pm

Sowing: carrots (4 varieties), beetroot. I did this yesterday but forgot to write up. Today it has rained, so it looks like good timing.

Planting: choko. I had one potted, but put it in the ground. Not sure how it will do but worth a go since I really like them.


Overgrown January 15, 2011

Filed under: Cooking,Garden — belladonnabess @ 9:56 pm

I am gardening a bit, but mostly just trying to keep the weeds under control.

Eating: strawberries, raspberries, blueberries, gooseberries, currants, carrots, zucchini, beetroot, peas, beans (just a few), garlic, potatoes.

Freezing: currants and gooseberries.

Cooking: last weekend I didn’t write about it, but I made a gooseberry fool. It was delicious, and very easy.

Cook gooseberries (topped and tailed) with a knob of butter and some honey (sweeten to taste, but don’t oversweeten, as the tartness of the gooseberries is what makes it nice). I didn’t bother with pureeing the mix or anything. Cool.

Whip cream with vanilla essence and icing sugar. Fold in cooled gooseberry mixture. Eat.

Quantities are a matter of common sense. The proportion of whipped cream to cooked gooseberries is supposed to be about 50/50.