A quick and easy recipe for using up any last autumn gluts from the garden. Ready to eat in 3 months – the perfect homemade gift.
- 3lb Marrow/ overgrown courgettes (skin & de-seed if tough)
- 1lb Onions
- 1lb Tomatoes (use green ones if that’s all you have left)
- 1lb Crunchy veg (such as cabbage, runner beans, chard stems)
- 6 good sized Garlic cloves
- 1oz Root Ginger
- 1oz Mustard seed
- 1.5 pints Vinegar (use any: white, cider, spiced – I used cider vinegar)
- Spices to taste (paprika, ginger, cayenne)
- 2tsp Salt
- 2oz Sugar
- Chop all veg into small pieces (think Branston pickle sized chunks) and place in a large flat-bottomed pan
- Add vinegar, sugar, salt & spices and bring to the boil.
- Simmer for 2 hours, stirring occasionally (don’t let it stick!)
- Pour into hot, sterile jars & seal
Ruth has been busy with volunteers at the Phoenix Community Garden welcoming some of the best gardeners’ friends: wriggly worms! A wormery is a great way of recycling your unwanted kitchen scraps when you live in an urban area and don’t have access to much outdoor space. Here’s Ruth’s top tips for setting up a new wormery:
- Allow worms to settle for 2 weeks before adding any compostable material
- Add a handful of garden soil or homemade compost to bedding to add microorganisms
- Initially just give a handful of food (raw kitchen scraps, etc) every other day, bury it under damp shredded newspaper to keep it moist & deter fruit flies
- Position out of the sun & in winter insulate with bubble wrap
- Worms need air: add plenty of egg boxes, damp, shredded paper & corrugated cardboard to trap air
- Dry eggshells, crush & sprinkle; this gives them the grit they need & keeps alkalinity good
- Avoid onions, garlic & citrus fruit, grass cuttings
Although we have had more than our average sun quota this year, sadly its not lasted long enough to take full advantage for sun-drying our harvests. So here is a simple recipe to make the most out of your cherry tomato glut and provide a mouth watering taste of summer in the deepest winter months.
It does take some time to oven dry your produce, so make sure you choose a time when you will be around for 2-3 hours. Perhaps use this time to look through some lovely organic seed catalogues and daydream about next year’s plans.
You will need:
Cherry tomatoes – de-stalked, washed, dried and any dodgy ones removed
Olive Oil – for brushing
Salt & herbs for seasoning
- Turn on oven to a low heat (around 120C / GM 1 or lower).
- Line a large baking tray with baking paper or parchment and place a wire rack over this.
- Slice your prepared tomatoes in half and lay out cut side facing up on the wire rack. For added ease, I highly recommend this fabulous 1-minute tutorial on how to cut multiple tomatoes: https://www.wimp.com/a-simple-technique-for-cutting-cherry-tomatoes-in-half/
- Brush the tomatoes with olive oil and sprinkle with salt and herbs of your choice. Basil or Marjoram are good with tomatoes.
- Pop in the oven checking on the tomatoes’ progress periodically to make sure they are cooking evenly; they will probably fall through the wire rack, but don’t worry about that.
- Continue to cook until they are squishy but not juicy (or you can decide for yourself the perfect consistency you want from a sun-dried tom).
- Either use these in pasta dishes immediately, or you can further preserve them by either freezing or bottling. I have frozen mine in one-meal quantities for easy use. Try searching on line if you want to preserve them in oil – this will take a bit more effort.
Saturday 15th September, 2pm-4pm at the Phoenix Community Centre
We have been pleased with the good attendance and enthusiasm at the Urban Organic Gardening Course this year.
Our seed saving session this autumn will cover the basics of simple flower & vegetable seed collection, care & storage (including tomatoes).
Free to paid up BHOGG members and local Phoenix area residents, £3 donation for non-members.
This recipe comes from Ema at De Tout Coeur, Limosin, France – home to relaxing retreats and delicious home cooking. Makes about 2-3 jam jars. You can scale the recipe.
1 pound green/red chilli peppers de-stemmed and roughly chopped (use any combination of green/red chillies you like)
1/2 pound garlic cloves peeled
2 oz ginger root peeled
1/2 cup white vinegar
1/4 cup sugar
1 tablespoon salt
Using a food blender or processor to blend all the ingredients together until they are a smooth paste.
Pour the blended ingredients into a saucepan, bring to the boil then reduce the heat to a low/medium. Simmer for about 10 minutes, until the chilli sauce is thickened and reduced in volume.
Take the cooked chilli sauce off the heat and pour carefully into clean, sterilized bottles or jars with a funnel. Seal with an airtight lid and leave to cool. The sauce is ready to use immediately. Once opened store in the fridge.
Sunday 2nd September, 11.00am at plot 182, Weald Allotment Site, Hove
We plan to pick apples from Alan’s heritage mini-orchard on the Weald allotment site, giving most of them to Fareshare, taking some home to sample, and juicing many of the ‘not quite perfect apples’ to make our own delicious drink. It will be a real treat.
We will also share Viv’s recipe for apple chutney and show you the ingredients so that you can make delicious chutney in your own kitchen and have it with cheese/ fake cheese on toast.
Bring your own organic apples if you have any to share; a press will be available on the day.
BHOGG members only event or join on the day.
Ross’s Easy Peasy Courgette Pesto
Courgette glut? Fed up of the sight of them? Use this recipe to hide the offending veg and make a super fast, super tasty, super fresh meal. This recipe makes enough pesto for 6 people.
6 courgettes, ideally around 12 cms long. Don’t use the oversize ones, as they may be too bitter for this recipe.
3 tbs olive oil
1 large clove garlic
handful of fresh basil
1 tbs pine nuts (or use cooked chickpeas as an alternative)
salt & pepper to taste
chilli flakes for dressing
- Roughly chop courgettes – there is no need to cook, salt or drain them.
- Place all ingredients into bowl and whizz together using a hand blender (or put into a blender) – keep the mixture slightly textured
- Test and adjust seasoning to taste.
- Cook up your favourite pasta – I used linguine
- Serve the pasta with a little olive oil mixed through; spoon the pesto on top, garnish with basil and sprinkle with chilli flakes and / or cheese.
- Add a tomato salad and warm crusty ciabatta to make into a main meal.
Courgette & Chocolate Chip Muffins
Adapted from Allrecipes UK
This is a great recipe for using up all those pesky courgettes coming into season now. The ones I used were a drier variety, which meant I needed to add a bit more water to get the right consistency. I also reduced the oil and sugar to make a less sweet muffin.
200g plain flour
100g caster sugar
1 tsp bicarbonate of soda
½ tsp salt
1 egg, lightly beaten
100ml vegetable oil
80ml soya milk
1 tbs lemon juice
200g grated courgette (excess moisture squeezed out)
100g bar of dairy free chilli chocolate (cut into chunks) or choc chips
- Preheat the oven to 180 C/ Gas 4. Grease muffin tins/ line with cases
- Combine flour, sugar, bicarbonate of soda & salt together.
- In a separate container, mix egg, oil, milk, lemon juice & vanilla extract together. Add to dry ingredients and stir until just combined
- Fold in grated courgette & chocolate chips. Consistency should be dropping off spoon, but not runny. Add extra milk or water if mixture is too dry.
- Put mixture in muffin cases and place in oven.
- Cook for 20-25 minutes; cool; eat
Recipes supplied by BHOGG member Jenni.
Geoff Mead will reveal to us the history of gardening & food production in Brighton as we take a leisurely stroll from the Palace Pier around the city.
Please wear suitable shoes/ clothing, remembering to bring water, hat, sun cream, waterproofs, etc as the weather dictates for this outdoor event.
Meet at Palace Pier, July 18, 7pm.
Free to BHOGG members; £10/£5 non-members or join on the night.