It’s been ten years since I first started blogging – my first post was about my gardens, which at that time, meant my back and front gardens, because I hadn’t started renting an allotment down on Leslie Street.
Here’s a link to my first post.
I look at my early posts, and think I’ve got more photos now 🙂
Let’s see what the next ten years bring!
I’m always messing around with my paté recipe. Here’s what went into the batch I made yesterday.
The recipe follows. Continue reading
Just a short note. Today I cut off my basil, harvested one more zucchini, and a single cherry bomb pepper. The eggplants still haven’t grown longer than my thumb, and are hard.
Tomorrow I have a meeting downtown, and will take the opportunity to buy some good Parmesan cheese and pine nuts, and then I should be able to create a couple of bottles of pesto.
Lots of kale left. And it’s quite happy growing, still. Temperatures this week are going to climb, so it will be happy all week long.
I’ve just put some white kidney beans on to soak. Betty and Donna are coming for dinner on Friday night. Cassoulet, although a one-pot meal when served, takes a while to put together, especially if you start with dry beans. As I’ve written about before, I’m not a fan of the taste of Navy beans, and I find white kidney beans are like the cannellini beans I found very tasty in Italy.
Hmm, there are some interesting ideas in this recipe that I may steal and adapt!
Initial thought: smoked turkey thigh instead of ham hock (less fat, still lots of flavour).
Some of my own grown tomatoes. Maybe add a little of my allotment garden kale to it an hour before serving? That will put some green in the dish.
More to follow later this week.
Tomorrow’s high is predicted to be 13C. Not bad. A bit cool for September, but not bad.
However, I just took a look at Environment Canada’s forecast — and the predicted low for Friday night is 4C.
I have to harvest my basil tomorrow. There is no choice.
The kale will live through it, no problem. I need to see if I have any baby squash (I don’t think so, given the way the weather’s been behaving) and harvest any plum tomatoes that are near ripening stage.
Bring your basil in!
In August, I had to yank my lettuce, because it had bolted.
I’m still harvesting food. Kale will continue until frost or beyond, I believe. The basil needs to come out of the ground before it gets too cold, and then it will be pesto making time.
I don’t think I’m going to get sizeable eggplants! This one’s still about thumb-size.
All the potato plants died back, so I harvested potatoes. Most were fine, but there were one or two per plant that were icky. Some were very soft and watery — some had completely disintegrated into an oozy liquid. One was rotten from the inside. I need to investigate what causes these two issues, and in all likelihood, not plant potatoes next year, at least not in the same spot.
I expect I’ll still have ripening San Marzano tomatoes until the end of the month.
Three of my photographs from Terroir 2013 were published in this month’s Fresh Juice magazine, in an article by Malcolm Jolley.
Fresh Juice magazine: article by Malcolm Jolley
I went to my allotment garden this morning to harvest and water. I knew that my garlic was ready to be harvested, but wasn’t sure how everything else was progressing (especially since I hadn’t been there in a week, and we hadn’t any rain).
Things… are progressing. I’m sure they’d flourish more if I visited more frequently and watered more. But they’re doing OK.
One of my spicy globe basils has flowers – I’m taking this as a sign to start harvesting, and to strip this one plant of its flowers.
I neglected my garden for the two hottest and wettest weeks in Toronto. When it was hot (and not wet) I did water, and did some desultory weeding, but it was really half-hearted. This week I’ve spent 4 hours weeding, and I think I’ve got about an hour left. But the harvest season is beginning.
Here’s an overview of what I collected today:
If you follow my blog, you’ll know that I first met Dr. Cornel Ceapa at the Delicious Food Show two years ago, and that, although Chef Deborah Reid and I didn’t get to go on an expense-paid trip to Saint John, NB, to visit and experience all great things related to Acadian Sturgeon and Caviar, we did get a thank-you for entering, which was a whole bunch of caviar and sturgeon products to enjoy, which I photographed here.