Thank you Celia from Fig Jam and Lime Cordial for allowing me to participate In My Kitchen October 2014. This month, in my kitchen are …
Australian Wild was a great discovery. It’s a brand of native foods that came about as a result of the owners involvement in social activism in protecting the Australian bush and its biodiversity. We’ve been using the native spice (a blend of native bush tomato and mountain pepper berry) over lamb and fish. I’m planning on using the wattle seed in some biscuits.
I’m over ciders, and now trialing all the ginger beers on the market. This one called Brookvale Union by 4 Pines Brewing is a favourite so far.
When we lived in the UK I got in the habit of drinking Yorkshire Tea every day. It’s great to see it’s now half the price it used to be and in stock in major supermarkets.
Thank you Celia from Fig Jam and Lime Cordial for organsing In My Kitchen October 2014. Thank you Australian Wild for providing samples.
I’m participating in the Garden Share Collective again this month, so here’s a round up of what has happened in our garden over the last month.
I volunteered at Northey Street City Farm, but it’s starting to get too hot to be working outside in the garden in the middle of the day.
In the vegetable beds, I planted Red Kuri pumpkin, Eggplant Listada di Gandia, Leek Elephant, Hales Best rockmelon, Sugar baby watermelon and Minnesota midget rockmelon. Some of these seeds were old, so it’s more than likely they won’t come up. We also need some decent rain to soak the beds.
The red bottlebrushes of the King’s Park are spectacular and are really the highlight of our garden this month. The rainbow lorikeets adore them.
We have been harvesting lots of green beans and green leafy vegetables. My parents had an abundance of lettuce, so we got a bunch and made lettuce soup – delicious, if not unusual and very subtle.
Plans for next month include working out how to revive my citrus tree that looks half dead but still bares a fruit. I also want to plant out the first bed with more vegetables.
Post for the Garden Share Collective challenge hosted by Stayed Table.
Thank you Celia from Fig Jam and Lime Cordial for allowing me to participate In My Kitchen October 2013. This month, in my kitchen are …
Concetta won the first week of Recipe to Riches. They were delicious, but I’m not sure we’d buy them again because we don’t eat very much frozen prepared food.
Last week’s Recipe to Riches was won by Chocorn – corn covered in caramel and then chocolate. They are marketed as a premium product which I think is their downfall. They were overpriced at $8 a box. The dark and milk chocolate were fantastic, but the white chocolate was sickly sweet.
We also tried Sweet Billies the previous week but found them too sweet as well.
Sumac is Herbie’s Spices spice of the month. We have been having it on our chicken fajitas. The berry goes well with avocado and tomatoes, so it’s perfect with guacamole. You can also add the tangy lemony flavour to salads as a garnish and seasoning rubs on grilled and roasted meats (sprinkle on before cooking).
My Aunty made cumquat marmalade, which goes perfectly well my spiced fruit cider bread. I’ve been trying to perfect a bread recipe, and this one finally turned out well.
I’ve been having some fun making felt vegetables. They are supposed to be a Christmas present, but I’m afraid I like them too much to give away.
Posted for In My Kitchen October 2013 hosted by Celia from Fig Jam and Lime Cordial.
Vegetables in season for October in Australia
artichoke (globe), asparagus, avocadoes, basil, beans, broccoli, chinese greens, choko, cucumber, garlic, lettuce, mushrooms, onions, peas, silverbeet, spinach, spring onions
Fruit in season for October in Australia
cumquat, grapefruit, lemon, loquat, mango, orange, paw paw, pineapple, strawberries, tangelo
Photo by Jan