Gwenfar's Garden and other musings
Notes on growing ornamentals and edibles, and musings on other matters that interest me.
Serves 4-6 Ingredients Olive oil (or canola/rapeseed oil) 2 tablespoons (30ml) grated ginger 6-8 garlic gloves, crushed 2 teaspoons (10ml) curry paste or powder 1 teaspoon (5ml) ground cumin 1 teaspoon (5ml) ground chilli powder 1 teaspoon (5ml) turmeric 2 …
The L-shaped forest garden border along the south (left) and west (right) facing fences, in July, prior to the new kitchen garden beds being created in front. My forest garden border was first planted out in March this year, and …
Thanks to my gardener Andrea, who spent a day starting to tidy up the garden, I now have my first border in the new garden. I’m rather excited. This was the border back in April. Well, not really a border. …
Spoonie Veg rating: 1 Ok, my hands are up, I admit this isn’t the most obvious first choice for an individual Spoonie Veg blogpost. Bear with me, and see if I cannot convince you that Sorrel (Rumex acetosa) is one …
This recipe is a based on a mix from Alison Tindale and Martha Stewart. I’ve swapped the onions/shallots for garlic (I’m allergic to onions and shallots) and added a cheese topping. I converted the measurements to grams etc, and for Spoonies, …
Sorrel is one of my favourite vegetables. It’s a perennial vegetable, which means in hard winters it will come back the following Spring, and in mild winters as the one past has been, you can continue to harvest, though less …