Food, glorious food

… all homegrown…

All photogaphed today (25 July) in (or recently harvested from) our garden and limery. Never let anyone tell you that you need lots of land to grow your own food. Our garden is about 6m ×20m, including the limery, and it’s still not fully utilized!


Blooming food

Some time ago a friend accused me of not liking flowers because I mainly grow food plants. I was a bit surprised that he should think this, especially looking round my garden at the moment at the amazing range of blooms that are in evidence. If you are ever concerned that planting fruit, herbs and vegetables will mean you can’t have a beautiful garden, think again…

And those are only a selection taken in about 10 minutes… there are also (or have been or will be) passion flowers, nasturtiums, pot marigolds, climbing French beans, potatoes, raspberries, comfrey, red currants, blueberries, squashes, mint, chokeberries and more. I don’t really select for the flowers, but if you do, you can ensure an amazing variety of colours and forms and still enjoy a delicious harvest.

What’s in your dinner?



At this time of year I feel particularly lucky to have access to growing space. We don’t have a very big garden and we have chosen to prioritise food production, so that means we don’t have flower beds or a lawn, just space for fruit, vegetables, chickens and compost, with some paved sitting space that we share with lots of pots of plants. We used to have more space for outdoor sitting, but the limery took that over.

My reasons are partly because I love growing food – being connected to the seasons, eating food fresh from the garden and clocking up food metres not food miles. However, I also like knowing exactly what sort of chemicals go into my food. The Environmental Working Group (EWG) publish a ‘dirty dozen’ each year – a list of foods with the highest levels of pesticide residues. Although these data are collected in the US, the list is of interest wherever we live in the world. In 2015, the list was as follows:

  1. Apples
  2. Peaches
  3. Nectarines
  4. Strawberries
  5. Grapes
  6. Celery
  7. Spinach
  8. Sweet bell peppers
  9. Cucumbers
  10. Cherry Tomatoes
  11. Snap Peas (Imported)
  12. Potatoes

Closely followed by Hot Peppers and Kale/Collard Greens.

From this list, we grow Peppers (hot and sweet), snap peas (we call them sugar peas or mange tout, I think), potatoes, kale and some apples. The bulk of our apples come from friends who do not use pesticides on their trees, and the other items on the list we eat rarely or not at all. Of course you can buy organic produce and avoid issues with pesticides (and we often do), but growing your own delivers so many extra benefits.


red salad bowl lettuce growing in a container

One of my particular favourite crops is salad leaves. I don’t think that there’s any substitute for freshly picked leaves. By growing your own, you can avoid packaging, the threat of salmonella, exploitation of workers and the use of chlorinated water for washing them – all issues that have been identified as being linked to bagged leaves sold in supermarkets (details here). And you don’t even need a garden – you can plant cut-and-come-again varieties of lettuce, along with oriental greens in pots, in window boxes, or in trays on your windowsill. Let the leaves grow up and then harvest them by trimming with scissors and allow them to grow back. If you plant a few trays in succession, you can supply yourself with a regular harvest for several months. And honestly, the taste just doesn’t compare with leaves that have been encased in plastic for a couple of weeks in a modified atmosphere so they don’t go off.

Herbs are another great windowsill crop and it’s lovely to pick your own fresh seasonings, even if you don’t have space to grow anything else.

So, however small your space, I encourage you to plant something to eat – you won’t regret it!

Peaceful Sunday

I was going to call this “Silent Sunday” and just post some pictures of the garden after a few days of sunshine and rain. However, I went into the fruit cage to take some photos and it was anything but silent, which large numbers of bees (not one of which I was able to photograph) buzzing around the raspberry flowers. So, rather, this Sunday is peaceful and pictureful, both outdoors…

… and indoors…

I hope you too are surrounded by peace and abundance today.

Three Things Thursday: 29 December 2016

As usual I’m joining with Emily of Ms Emily’s Home for Full-Grown Nerds (and others) for Three Things Thursday. As she says…

*three things that make me smile: an exercise in gratitude – feel free to steal this idea with wild abandon and fill your blog with the happy*

First, although we don’t ‘do’ presents at Christmas, I was very grateful for the wonderful box of fruit given to us by our neighbours. Over recent months we’ve acted as a parcel drop-off point for them on many occasions and, although this causes us no problems, they just wanted thank us. This lovely gift meant we could have, amongst other things, fresh strawberries and pineapple for breakfast on Christmas morning.



Which leads me on to my second thing… I’ve been able to plant the pineapple top and I’m keeping my fingers crossed that it will root and be happy in the limery.

Pineapple futures

Pineapple futures

Third, I’m really enjoying working on a completely new knitting project. Ages ago I bought myself a kit from Sheepfold – it has everything required to make a work bag. This week I decided to set aside crocheting blankets for charity and immerse myself in this project. The yarn is British, the pattern is easy and the colours are really making me smile… when finished it will be felted and have bells on too!

Jester work bag pieces

Jester work bag pieces

So, those are three things making me smile this week – what about you?

It’s a jungle out there

The garden has been neglected. Having builders around has meant that not only have I not grown things, but also I have not been doing all the day-to-day maintenance. As a result the fruit cage has turned into a jungle with head-high docks and mint, plus nettles and brambles starting to take over some patches.

However, now I have the garden to myself and a bit of decent weather, I’ve started making in-roads into the chaos. I’m far too ashamed to show a picture of the full horror of it, but there are hidden treasures.

When I eventually hacked my way through to the far corner, I was greeted by shining red jewels:

Red currants

Red currants

Despite being overshadowed by a large comfrey plant, this particular red currant bush had the biggest juiciest fruit you can imagine. I think I might make red currant and  white chocolate muffins for breakfast tomorrow.

And elsewhere, the raspberries are doing well – not quite as pretty as the red currants, but I like the flavour better.



Some of these will be frozen for later use, but most mornings I have a handful on my granola… best when still warm straight out of the garden.

Are you harvesting at the moment?


Let’s get ready to crumble!

So, the season of British rhubarb and British strawberries is here… hurrah! Possibly my all-time favourite fruit combination and a great way of using up strawberries that are slightly past their best. I like them best served in a crumble, which is exactly what I made for dessert last night:

As you can see, the rhubarb was freshly picked from the garden. I made the crumble topping with 50/50 white and stoneground wholemeal flour, plus butter and soft brown sugar, and I did have to sweeten the fruit a bit as it was rather tart without any added sugar. Not a bad way to get two of your ‘five-a-day’!

Return to Karuna

Nothing is too good for Karuna's ducks!

Nothing is too good for Karuna’s ducks!

I haven’t posted for a few days because, once again, I’ve been teaching an introduction to permaculture course at the Karuna Permaculture Project in Shropshire… three days focusing on how to design robust, resilient and sustainable systems based on the principles and processes that we find in natural ecosystems. The sun shone on us (most of the time), Merav cooked lovely food for us, much of which was grown on site, and we were able to see examples of the things we were discussing all around us, with the opportunity to spend lots of time chatting to people who had created the place and who live there.

Sculptures nestle amongst the trees

Sculptures nestle amongst the trees

In general, I like teaching, but I particularly enjoy it when I am in an inspiring place – and Karuna is one such venue. The project is an amazing series of forest garden areas with surrounding meadows, developed by a single family, with the help of WWOOFers in the summer and occasional other volunteers. It’s hard to describe the diversity of the site, with its fruit trees, herbs, vegetables, specimen trees and  glades, plus a mass of butterflies and birds. In addition, there are some beautiful sculptures to be found as you explore.

The trees around this sculpture were only planted seven years ago

The trees around this sculpture were only planted seven years ago

It’s a young site (only seven years old), but that is hard to believe when you look at it and consider that, apart from some large trees on the edge of the original fields, it was just grazing land when the planting started in 2006. The incredible growth of the trees can be attributed, at least in part, to increasing the fertility of the site and suppressing competitive grasses by mulching around the trees with straw soaked with urine… you see, I told you it was a good source of nitrogen! It’s even more impressive when you discover that the site is at an altitude of about 300m… so it’s not exactly in a sheltered lowland area.

We run a permaculture course there once a year at around this time, but Karuna is a demonstration site as part of the LAND network, and there is a variety of interesting courses run during the summer and early autumn… how about Earth Bag Building (in early September)?

So, here are just a few pictures to tempt you to visit Karuna… perhaps to do a course, to volunteer there, or to book it to use as a venue for an event you are organising…

Camping next to a forest garden area

Camping next to a forest garden area

Vegetables and herbs in abundance

Vegetables, flowers and herbs in abundance

A guided tour

A guided tour

Cucumbers in the polytunnel

Cucumbers in the polytunnel

Exploring the forest garden

Exploring the forest garden

Oh, there’s also a Karuna blog on WordPress here, and a Facebook group here

Storing the sunshine

PV panels are one way to collect the sun's energy

PV panels are one way to collect the sun’s energy

Solar energy can be collected in all sorts of ways: you can use it to heat water, you can have photovoltaic cells installed and generate electricity, you can have a sun porch and enjoy passive solar heating, or you can grow plants. Green plants use sunshine to convert water and carbon dioxide into carbohydrates… that’s how they grow and that’s photosynthesis. So, any plant cultivation you do means that you are collecting solar energy (and making use of a greenhouse gas, but that’s a whole other story) and it doesn’t require a bank of batteries to store it.

The trouble is that in temperate climates we experience seasons. Some periods of the year are sunny and some not, some are hot and some are cold, so our plants are not able to photosynthesise the same amount all year, nor do our solar panels generate the same amount of electricity. Here in the UK we are currently in the middle of summer… and a rather nice one too. The sun is shining and the fruit and vegetables  are growing well (at least they are it we give them some extra water). As a result there is every likelihood that, in our garden at least, we will soon have more produce than we can consume immediately.

Of course, an abundance in the garden means an abundance on the farm too, so seasonal produce is likely to be cheap at a time when we don’t really need to buy it. The answer is to stock up on the sunshine now, or at least the products of the sunshine, and keep them so that you can enjoy them later in the year. The best fruit and vegetables in this respect are those that can be stored as they are harvested – potatoes in paper sacks, beans dried in the air and stored in jars, onions hung in strings and winter squashes ripened in the sun then kept in the cool dark attic. However, many crops require a little more work.

In the middle of processing the apple glut of 2011

In the middle of processing the apple glut of 2011

I posted the other day about bottling peaches, and ages ago wrote about dealing with the High Bank apple glut in 2011 (another is promised for this year). And, thus, I store the sunshine: bottling and freezing are the two main routes I take for produce that will not keep unprocessed. I know that many people make preserves, but we honestly don’t eat much in the way of jams and chutney, so it seems a waste to make these in abundance.

In many ways, freezing is the easier option – there is little chance of produce going off (unless your freezer fails) and there are many things that need no or little preparation before they are frozen. For example, raspberries can go straight into the freezer and, once defrosted, can be eaten as they are. Other things, such as runner beans or mange tout, require blanching before freezing (i.e. plunging into boiling water for a minute or two) and cooking when they are required, but these are very simple processes. Some vegetables and fruit do not freeze well: courgettes, for example. However, even these can be fried in olive oil and frozen for subsequent use in Bolognese, casseroles or on pizza.

But, part of me balks at storage that requires continuous energy input, so I really like being able to keep at least some of my harvest in bottles and jars. Of course, there is an initial high energy requirement for sterilising jars, boiling syrups and then heating the processed product in the jar to ensure that it keeps. But, it is possible to time these activities to coincide with the solar panels producing at their maximum rate so that we are using sunshine even more in the process. I only bottle fruit – there is too much risk of botulism with vegetables as they are much less acidic.  I use proper preserving jars and ensure that I follow the instructions (particularly minimum temperatures and timings) to the letter to prevent contamination and spoiling of the food and I find the whole process remarkably satisfying.

Once I have the dresser in the kitchen packed with jars of preserved fruit, I find myself peaking in just to enjoy the sight of all those bottles of sunshine that will be cheering many a dreary February day.

Just peachy



On Wednesday I went to visit a friend up in Machynlleth to give her some surplus plants and to visit the weekly market. It’s about 35 miles, so it’s not somewhere that I visit very often, but the market has loads of stalls and is very popular. It was a hot day, so I didn’t spend as much time browsing as might have done, but I did visit the ‘Fresh and Local’ stall to buy some produce from local small producers and I had a wander round to see if I would be tempted. Of course I was, and bought some lemongrass plants, plus a big tray of peaches.

I love peaches, but don’t buy them often because they are so expensive. However, buying a tray of 24 made them quite affordable. They were a little under-ripe, but since none of them were bruised I was happy to wait for them to ripen up. They have been sitting in the kitchen since then, and the aroma has been pervading the air a little more each day.

Simmering the jars for an hour sterilises everything so that the contents will remain good for a year.

Simmering the jars for an hour sterilises everything so that the contents will remain good for a year.

By this morning more than half of them were ripe enough to use, so (despite the hot weather) I decided to embark on a bit of bottling (or canning as it’s called in the US). Following the guidance of the River Cottage handbook on preserves, I skinned the ripe fruit, cut it up and placed it in sterilised preserving jars (I use Kilner jars) and  covered it with syrup. I then immersed the jars in water in my preserving pan, which I brought to simmering point (about 90C) and kept at that temperature for an hour.

Cooling down - the tops of Kilner jars are designed to form an air-tight seal as they cool

Cooling down – the tops of Kilner jars are designed to form an air-tight seal as they cool

They are now cooling and will remain undisturbed for 24 hours. They should be able to last for up to a year (although I’m sure we’ll eat them well before that). So, in the depths of winter, we will be able to remind ourselves of this lovely sunny day with a bowl of preserved peaches… delicious!

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