Garden Glut Tomato and Courgette Bruschetta

Hedgerow Vintage

I try to grow tomatoes every year, usually I have very limited success if I’m honest, which is a real shame, because you can’t beat a fresh home grown tomato (except maybe by a fresh, homegrown cucumber?). This year, however, I had 3-4 tomato plants self seed themselves into my veg patch, I must have tipped the grow bags from last year into the compost containing tomato seeds. So I decided to leave them and they have been the most successful tomatoes I have ever grown. I am completely thrilled with my tomato harvest, and they just keep coming.

This is a wonderfully, easy recipe to use any tomatoes and also courgette which is harvesting quick and bountiful this year. Harvest courgette when they are roughly the length of your hand from longest finger tip to wrist, I always think if they get much bigger they loose flavor.

Ingredients

  • ½…

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Staghorn Sumac Sugar Fritters — Gather Victoria

A Bunyol is a Spanish Sugared fritter, so these are Staghorn Sumac Sugar Bunyols. Imagine a warm doughnut (without the hole) rolled in a silky lemony tasting icing sugar and you’ve got the idea. A bunyol (or buñuelo) is a small yeasty bun traditionally enjoyed in Spain on All Saints Day (Nov.1st) which is dedicated to the memory of the…

via Staghorn Sumac Sugar Fritters — Gather Victoria

Old-fashioned Escalloped Squash — A Hundred Years Ago

August means a plethora of zucchini, so I’m always looking for new ideas (hmmm. . . I think that I really mean old ideas) for using zucchini and other summer squash. And, I lucked out. I found a nice hundred-year-old recipe for Escalloped Squash that is made with mashed squash, egg, and milk – and […]

via Old-fashioned Escalloped Squash — A Hundred Years Ago

Raspberry Patties en Surprise — A Hundred Years Ago

I’m always intrigued by hundred-year-old recipes that include drawings of the finished product since such recipes are few and far between. So when I recently came across a drawing of a beautifully presented recipe for a raspberry dessert called Patties en Surprise in a 1919 advertisement for Minute Tapioca, I decided to give it a […]

via Raspberry Patties en Surprise — A Hundred Years Ago

Sage Varieties: Growing Tips and Recipes

Crooked Bear Creek Organic Herbs

The genus Salvia contains a staggering range of species suitable for every garden use under the sun—and in the shade. But for cooking, none can rival common garden sage (Salvia officinalis) and its cultivars. Sage has long been valued for its contributions to the cook’s palette of flavors. Its robust piney aroma and earthy flavor complement many ingredients. Sage is also an attractive garden plant, particularly in its fancy-leaved forms. Plus, it prospers under a wide range of conditions and adds striking bold texture to mixed plantings.

Growing Info For Sage

• Light: Full sun
• Height: 18 to 24 inches
• Width: 24 to 36 inches
• Bloom time: Late spring, although valued most for its evergreen foliage.
• Soil: Well-drained, tolerant of a wide range of soil types.

What’s the Difference Between Types of Sage?

S. officinalis vary widely in the size and shape of its leaves. Sharp-eyed herbalists…

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Fresh Peas, Pasta and Feta

Hedgerow Vintage

We are well on our way to July now, and the peas are ready to harvest. This is a really easy recipe using fresh peas, and garden mint, all you need to add is pasta, lemon juice and pepper.

Ingredients;


350g penne pasta (I used spaghetti as this was all I had in the house)
150g fresh peas
100g fresh broad beans if you have them
2tbsp olive oil
zest and juice of 1 lemon
150g baby spinach if you have any ready to harvest – or you can add a sprinkle of fresh mint
200g feta cheese, crumbled

What you need to do:

  1. Cook the penne in a large pan of boiling water for 5 mins. Add the peas and broad beans and cook for a further 5 mins until the penne is just tender. Drain and return to the pan.
  2. Add the olive oil, lemon zest and juice…

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Apricot Sponge Recipe

A Hundred Years Ago

apricot sponge

Apricots are my favorite June fruit. Around here, they are only available a few weeks, and each year I eagerly look forward to their appearance at the store. I recently bought some apricots, so was thrilled to find a hundred-year-old recipe for Apricot Sponge.

Apricot Sponge is a smooth, silky dessert that is served with whipped cream.

My daughter ate some Apricot Sponge, and said, “A top-five recipe.”  In her opinion, this is one of the top five hundred-year-old recipes that I’ve served her. She thinks that it tastes like a luscious dessert that she ate at a fancy restaurant.

Here’s the recipe updated for modern cooks:

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Edible Flower Biscuits

Hedgerow Vintage

I always think there is something wonderfully decadent about eating flowers. They make any plate of food come to life with colour and a sense of the unexpected. I have wanted to make real flower biscuits for a while, but I had to wait until I had the right flowers. This weekend was perfect, we had a grey morning to fill and I had a small team of eager helpers. Firstly you need to pick the flowers. A simple list of edible flowers is below, pick the flowers when they are dry.

  • Borage (Starflower)
  • Broad Bean flowers – in season at the moment
  • Calendula
  • Chives
  • Coriander
  • Cornflower
  • Courgette Flower
  • Daisy
  • Elderflower
  • Honeysuckle
  • Lavender
  • Nasturtiums
  • Pansies and Violas
  • Pinks
  • Rose
  • Sage
  • Snapdragons
  • Wild Primrose

b6337084-24a2-4e48-92b1-b8d2f5d7edcaIngredients List;

  • For the biscuits —
    125g butter
    55g caster sugar
    180g plain flour
  • To decorate —
    icing Sugar
    egg white
    edible flowers
    caster sugar

Method:

  • Heat…

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Wood Sorrel Mini-Cream Tarts: Wild Food Treats — Gather Victoria

​Here’s another recipe from “Gather Cookbook” for Gather Patrons! I’m releasing a few of last year’s recipes to the Gather website – so the rest of you can see what you’re missing! First up was a Chunky Rose Petal Pesto (recipe here) and now these creamy & tangy yogurt mini-tarts. Made by processing wood sorrel leaves…

via Wood Sorrel Mini-Cream Tarts: Wild Food Treats — Gather Victoria

Chunky Rose Petal Pesto: Summer Savour — Gather Victoria

“It was June, and the world smelled of roses. The sunshine was like powdered gold over the grassy hillside.” Maud Hart Lovelace It’s been a whole year since I first started working on the “Gather Cookbook” for Gather Patrons. And since I’m going to be adding some new summer solstice recipes to the cookbook this…

via Chunky Rose Petal Pesto: Summer Savour — Gather Victoria