The Kitchen Garden Cookbook
Format: PDF / Kindle (mobi) / ePub
Featuring delicious seasonal recipes to help make the best use of homegrown produce, The Kitchen Garden Cookbook is packed with imaginative, inspiring ideas to turn your beautiful bounty into delicious dishes. With techniques and expert advice to help you harvest, preserve, and prepare your crops successfully, The Kitchen Garden Cookbook is the fruit-and-vegetable-grower's perfect kitchen companion.
8 mins Keeps 6–12 months The best vegetables to freeze are those with a firm, less watery texture: INGREDIENTS approx. 1lb (450g) Green beans, trimmed 3 Drain and dry Remove the beans, drain, and pat them dry on paper towels. Leave to one side until all the batches have been blanched, drained, and dried. Runner beans Slice, blanch, and open freeze. Peas Wait for pods to swell before shelling, then blanch briefly and open freeze. Spinach Blanch briefly and squeeze out moisture. Corn Blanch
high clean straw sand spade soil an area of sheltered, well-drained soil 3 Rutabagas, turnips, and winter radishes Clamp and store for 3–4 months. Celery roots, parsnips, Brussels sprouts, leeks Leave in the ground and dig up as needed. Carrots, beets, parsnips, and potatoes Pick and store in boxes, under soil or other covering, through the winter (see pages 268–9). 4 Add straw Place a 4–8in (10–20cm) Pack down the soil Pack the soil down thick layer of straw over the top. Cover with around
or hang them to dry for 2 weeks, then store in sealed glass jars for up to 6 months (see pages 160–1). 3 tbsp ﬁnely chopped Freezing options Freeze in an herb butter or by adding oil and putting into freezer bags, or by freezing in ice cubes (see pages 148–9). 150 from day-old bread 1 tbsp white wine vinegar 1 tsp Dijon mustard 3 /4 cup extra virgin olive oil 5 tbsp ﬁnely chopped ﬂat-leaf or curly parsley leaves, plus their stems (optional) 2 Add the herbs, reserving 1 heaping tbsp of the
continuing to cook until the leaves have wilted. Baby spinach will take 1–2 minutes, larger leaves will take up to 4 minutes. 3 Add the shrimp, sugar, and a pinch of salt, and cook for a further 2 minutes over high heat, or until the shrimp turn pink on the outside and opaque throughout. Serve with basmati rice, naan bread, and lime wedges on the side. SPINACH Growing spinach is both easy and rewarding. If you tire of eating it simply wilted down in olive oil, butter, and garlic, try making
be washed, dried, and stored in a plastic bag for up to 3 days in the fridge. 3 In the same pan, cook the bacon pieces until crisp and golden. Drain on paper towels. 1 small red onion, thinly sliced For the dressing 2 tbsp red wine vinegar 1 /4 tsp crushed chili ﬂakes 2 tsp Worcestershire sauce 1 /4 tsp granulated sugar sea salt and freshly ground 4 Put the lettuce in a salad bowl, and tear in the herbs. Add the onion, separated into rings, the bacon pieces, and the croutons. 5 Add the