A Way to Garden Radio – I recently appeared as a guest on Margaret Roach’s weekly podcast to talk about Holiday gifts to make using plants and things gleaned from the garden. Click here to listen for free. To get your Holiday gift giving started, Margaret is giving away two garden-themed tees from our shop, so head over there to get your name in the running to win.
Have you heard about this? According to an article I read this morning in The Atlantic, linguists are recognizing the word “because” as a preposition, or what they are calling the “because-noun.” I generally try to steer clear of Internet-inspired turns of phrase, because, annoying and overdone. I like the hint of irony behind this one, but now that I’ve used it here, I think I am done. Because, enough already.
As you may already know, I am currently blessed with a large sum of assorted winter squash and pumpkins. Last weekend I roasted a beautiful icy blue variety called ‘Jarradale’ and proceeded to work my way through the bounty of richly-flavoured, colourful flesh. I concocted all manner of treats including: pumpkin pudding (basically pie filling sans crust) and several batches of scones.
Yesterday afternoon 20 gorgeous, and very large pumpkins/winter squash arrived on my doorstep courtesy of my friend Uli. She had gone out of her way to purchase many of them from a local farmer to use as Halloween decor, and a few others were given to her for free. Knowing that they would only rot outside, she offered to pass them onto me so that I could use them for taste-testing, cooking, and preserving.
One doesn’t come into a windfall like this very often so while it is probably a little bit crazy, and may very well drive me nuts, I accepted the challenge enthusiastically. Very enthusiastically, in fact. Realistically, I know that I will not be able to deal with this volume of squash in quick order, so some of these will be going off to friends once I’ve had a chance to take photographs and Davin has had some time to draw them.
If you’ve been following my Instagram over these last weeks, you will have noticed that I have gone out foraging for apples with a friend on a couple of occasions. In that time I have received a few requests for more info, i.e. how I do it, what are the subtle “rules” to forage by. I thought I’d answer some of those questions and talk about my experiences foraging in the city.
Recently, my friend Margaret of A Way to Garden inquired about harvesting her first big bounty of tomatillos and turning them into salsa verde. If you grow your own tomatillos, late summer is when their papery husks start to plump up and split, signalling that they are ready for harvest. The fruit tends to ripen all at once (or very nearly), and when we spoke, I was just preparing to make up my own annual batch of sauce.