At the moment we have silverbeets coming out of our ears. Ours are the Fordhook Giant variety that grows to about 60cm tall and each mature leaf on average weighs about 100 grams. We planted 14 altogether in late October. We have been having silverbeets almost every other day. They are very versatile. I have … Continue reading
Finally, it does feel like Spring. I spent the afternoon in the food garden. The broad beans are doing very well and fast surpassing the 1 metre mark. It will be time to stake them soon. The Savoy cabbages have suddenly double in size, and thanks to the white flowers of the broad beans are … Continue reading
Tofu steak sounds like an oxymoron. Regardless of the less-than-flattering moniker of the dish, it is in actual fact very yummy – full of natural goodness and flavoursome. A block of hard tofu, about 500gm – sliced into 1cm thick, make criss-cross pattern by coring the top without cutting through the tofu Marinade: 1 tablespoon … Continue reading
With its deep Burgundy hue, beetroot has got to be the jewel of the veggie patch. It is a beautiful vegetable, and versatile too. You can have it raw in salads, or baked, steamed, add it in soups, make dips with it, juice it, pickle it, muffin it and even curry it. The leaves can … Continue reading
