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:
Miso Kale & Mushrooms
Kale doesn’t so much ‘glut’ as ‘persist’. In a good way. I rarely look out on the kale bed and fret about their being too much to use before it goes over. Because kale doesn’t really go over. It just sits there, through wind, frost, snow and gales, waiting until you are eat it. It’s a very obliging crop, really. Its reward is make an appearance in almost every meal over the winter…
Every Flavour Noodle Broth
Honestly, there are times when I feel like throwing the towel in and flouncing off to become a podiatrist or something. It happens on the, thankfully rare, occasions when the whole foodie scene loses its head and gets all obsessed with something completely nonsensical. January is a particularly persistent offender. Half the food world can’t get through a whole sentence without saying the word ‘vegan’ or ‘detox’ or ‘cleanse’. And the other half, as if in pointed opposition, turns into some Bacchant monster revelling in the self-destructive joys of comfort food drenched in cream and butter. Oat milk on one side, cheesy meatballs on the other. The battle lines are drawn and it’s enough to make you despair.