to plate…

home made lemon butter

WE MAKE simple meals & pantry staples – not everything, just the easy stuff. Our aims are to use whole foods with the least waste, replace bought staples, and make the most of our seasonal opportunities. Moreover, we also have two teenage boys in the house. It is super important to make meals that bring what we have in the garden to the plate, plus a simple pantry.

Explore and ask questions. Please do tell us about your garden to plate progress and ask questions in the comments sections, so we know what stories you like and would like next, and of course contact us any time.

Early Spring is for beets

Early Spring is for beets

Cold nights and longer days – early Spring is ideal weather to plant beets, so here are our beet-files for you, plus a rippa quick recipe if you happen to have leftover beetroot from last year.💜

Three-trick pony

Three-trick pony

This is not a recipe, but a lesson I learned from my Gran about seeing past the recipe and looking at foods as resources first and meals second.

Herbs, cut & freeze.

Herbs, cut & freeze.

Some folks dry herbs, but I like freezing. I freeze enough for the whole year. Shallow containers stack beautifully and are not so deep as to make the contents inaccessible. Here are my top tips for harvest and freeze of herbs.

Rocket pesto, the leafy green miracle.

Rocket pesto, the leafy green miracle.

So you’ve grown rocket from seed and now frankly you’re inundated with it. Some will keep for seed, some go into salads etc, but still… a glut remains. The answer is pesto. Yum.

My metal funnel

We want to love and buy local rather than import, reduce plastics and consumption of single use glass given it has a far lower rate of recycling than metal/tin. Let’s do both, with a metal funnel.

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