The gluts have left the building (shed)
This is where I used to write about the gluts I get from my veg patch and the ensuing gluttony in the kitchen.
Now I write a weekly mostly-veggie recipe over on Substack, plus share tales from the veg patch and exclusive videos. You can subscribe for free by clicking on the link below and every recipe will be sent straight to your inbox. If you’d like more content (such as those videos I mentioned, interviews and printer-friendly PDFs of every recipe to collect) do consider becoming a paid subscriber. More on that here.
In the meantime, here’s an archive of my old Gluts and Gluttony blog:
Three Cheese and Chard Tart
The chard harvest is the saviour of November, for more reasons than one. Of course it is delicious: its light, slightly earthy leafiness is a creamier, softer alternative to the fibrous brassica greens which are the only other leaves on offer. But more than that, chard brings garish flashes rainbow silliness to the winter garden. Amidst the fallen leaves and drab, dying remnants of the veg patch it stands out like a clown in council office.
Squash, Roots & Wild Mushrooms with Spelt, Feta and Kale Crisps
This week’s recipe is a last hurrah for the winter squash. They’ve had a pretty good innings. Harvested in October, they have been patiently sat in rows in the shed waiting for their moment of glory on the dinner table. The mice have only recently discovered them, burrowing tunnels through the yellow hide and leaving little trails of squash sawdust in their wake. I’m surprised I didn’t find one, Disney style, in the central seed cavity of a squash up-turned, post-gorge and rubbing his full belly.
Broad Bean & Feta Frittata
A busy week calls for a simple supper. And though it has been Broad Bean Week here at G&G HQ, I have, more’s the pity, not been frittering away the hours taking idolatrous portraits of broad beans or sitting in the garden meditatively podding them. Oh no. I have been busy with supper clubs and wedding cakes. So I am grateful to this quick and simple frittata recipe which I made for supper between canapé prep and cake icing. Not only because it is a doddle to make, but also because it offers the welcome opportunity to revel in the full glory of early broad beans – sweet, young and tender.
Kalette, Feta, Orange & Almond Salad
There’s renewed focus in the G&G kitchen this week. I’ve given myself the task of picking one seasonal fruit or vegetable each week and dedicating my whole week to making that plant the hero of my meals. (Basically, I’m starting a one woman veg cult.) And my subject of adoration this week is the kalette (AKA flower sprout). I’ve been busy on my Instagram and Twitter feeds posting recipes, growing tips and gratuitously lustful portraits of these little beauties…