Thought it was time for a bit of a garden update, considering all is not dull in my Winter garden.
We’ve already been tucking into the cavalo nero, red kale, bok choy, spinach and tatsoi – harvesting leaves as required; no more than two minutes from plant to pot. I’ve been keeping things simple by wilting them in a pan with sliced garlic, a generous glug of olive oil, freshly ground black pepper, flakes of sea salt, and occasionally some dried chilli flakes. The cavalo nero and red kale also likes a glug or two of water and a short spell with the lid on, to help steam the leaves to tenderness.
The cavalo nero (or tuscan black cabbage) is a type of kale that is perhaps my most favourite green vegetable. I’ve got about six plants growing, which should see us through the winter. It’s also got a little friend – a stinging nettle has popped up in front of it, and I’m sure will be destined for a pesto, as I doubt there will be enough for a nettle pie (unless more pops up!).
The red kale is also a corker of a plant. I’d actually never eaten it before I planted it, and am surprised at it’s delicateness. You can even eat the young tender leaves raw in a salad.
The Bloomsdale Spinach is a compact little plant, that’s all knobby and crinkled. I like this variety as it doesn’t wilt too much in the pan.
My lettuces are looking bloody fantastic, but I’m yet to tuck into them. I must rectify that before the slugs get to them!
It looks like the heirloom beets are ready for picking, as they are starting to pop out of the soil! This is my first time growing beetroot, so I’m not exactly sure when to harvest. But they’re looking ready, huh?
The Calabrese broccoli is just starting to sprout, although the purple sprouting variety I also planted is yet to form a flower. The good thing about these sprouting varieties is that you can harvest the small florets as required. Also I’m a fan of the stalk as opposed to the flower, so its a win win for me!
I just planted a week or so ago some purple podded peas, and they’ve just poked their head out of the soil. I put these in a spare bit of garden bed where my tomato plant was, so can’t wait until they start climbing everywhere (mental note to put up some trellis for them).
And these are my broadbeans! Oooh…I’m peeing my pants in anticipation for these to grow, as I LOOOOVE broadbeans with a passion. Hurry up already!
My singular heirloom tomato plant (the first thing I planted in my new garden), was ever so productive this year. But with the early onset of winter, I had a glut of green tomatoes to harvest (apparently tomatoes need over 20 degree temps in which to ripen). I remember my Nonna used to make pickled green tomatoes with the excess, but I unfortunately never learnt her recipe, so I have turned to Nonna Lina for assistance with Pomodoro Verde Marinata.
Choose small, unblemished green tomatoes, and wash, dry and slice into pieces.
Place the tomato slices in a large colander, and sprinkle liberally with coarse salt. Leave to drain for 24 hours.
Place the tomatoes in a large bowl. Mix 1 part vinegar to 2 parts water and pour this mixture over the tomatoes. Leave for another 6 hours.
Drain, and pat dry.
Place the tomatoes back in the large bowl, and mix with olive oil, garlic slivers, fennel seeds and hot pepper.
Pack into hot sterilised jars and put into a pot of hot water to seal the jars for about ten minutes. Leave for a couple of weeks to marinate before eating.
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