Only a portion of today’s harvest
The hot and wet summer of Dunedin this year, combined with good healthy soils which we are achieving after four years of constant organic soil development, have changed our garden into the Garden of (Dun)Edin. Pumpkins and Potatoes, which are both in abundance, are being stored in a dry and dark place to be enjoyed throughout the year.
It is such a pleasure to see these very positive results after four years of hard work developing healthy soils, starting with clay, plastic covering and pebbles (something the previous owners thought you require in a garden), to producing wonderful healthy and fresh organic food.
Summer being the season of abundance should result in a busy kitchen preserving for the leaner months. Today the leeks were harvested, cleaned and boiled for 5 minutes in apple cider vinegar with some bay leaves and black pepper corns. Drain and discharge the vinegar. Neatly pack the leeks, bay leaves and pepper corns in preserving jars and fill and cover completely with extra virgin olive oil. Wait one moth before using.
If one has space to grow pumpkins (I dug up some of the front lawn to plant mine), gorgeous, fresh, yellow flowers are a great perk this time of the year. Fried simply they are spectacular on the plate and the crispness of the batter and tasty flower make them the best starter for any meal.
Fried Pumpkin Flowers
Luke warm water
salt to taste
white flour
vegetable oil
Method
Use a whisk to mix the salt and flour well. Add small amounts of water and keep whisking until a batter forms that is the consistency of cream. Heat the oil in a large frying pan, the oil should be about 3 cm deep and very hot. Dip each flower in the batter, top and bottom, shake off excess batter and slip the flower into the oil. When crisp and slightly coloured remove an drain on kitchen paper. Do not overcrowd the pan. When done arrange all the flowers on a serving platter, serve hot.
ENJOY with a glass of home made wine!
Back Yard Farmer 