Chives

Chives are edible. There are many things you can do with chive blossoms, the easiest of which is to pull the flower heads apart and use them as a garnish or to add a delicate onion flavor into savory dishes like soups, cream sauces, potatoes, and egg dishes.

#allotment #chives #growyourownherbs

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Rhubarb Juice

INGREDIENTS:

500g Rhubarb
2 pints water
Juice of 1 lime

Juice of 1 orange

Ginger peeled and grated (half thumb size)

INSTRUCTIONS:

  • Wash the rhubarb stems and cut them into 1″ pieces
  • Peel grater and add the ginger
  • Put them in a large pot with cold water
  • Bring the water to the boil, cover the pot, turn down the heat and simmer the rhubarb for 15 minutes
  • Allow to cool
  • Strain the liquid into a jug, pressing down on the rhubarb to extract as much juice as possible.
  • Put the jug in the fridge and allow the juice to settle
  • After about 1/2 an hour, the juice will separate with some sludge on the bottom and juice at the top of the jug. Pour the clear pink juice into another jug and discard the sludge.
  • Add the juice of lime /orange and mix.
  • Chill until needed.
  • #growyourownmedicine #allotment #organic

Rhubarb Crumble

I used home grown rhubarb to make this delicious crumble.

Ingredients

500g rhubarb, chopped into chunks the length of your thumb
100g golden caster sugar

For the crumble topping

140g self-raising flour
85g butter, chilled
50g light brown sugar

Method

  1. Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar.

  2. Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.

  3. Heat oven to 200C/180C fan/gas 6.

  4. To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.

  5. Now add 50g light brown muscovado sugar. Mix together with your hands.

  6. Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.

  7. Serve piping hot with custard.

Spinach


Spinach can be eaten raw as a part of a salad, and it can also be cooked or sauteed down into a reduced form. This can be eaten as a side dish vegetable or added in a number of recipes for soups, stews, and casseroles. #growyourownfood #vegetables