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Looking through my organic fridges and stored crops , I’m trying to use before I go walkabout I happened across some carrots.

What to do with them , I don’t know .

I fancied something to eat , although I make shed loads I very rarely eat what I make , I’m weird like that.

So invented another way to get good veggies into you.

Carrot & Cardamon Soup

1oz Butter
1 Large Onion [ Finely Chopped ]
3 Garlic Cloves
450g / 1 lb Fresh [ Still squealing from the ground Carrots ] cut into equal sized chunks
1 level tablespoon Flour
850ml / 1 i/2 pints of veggie stock
15g / 1/2 oz Creamed coconut
1 tablespoon lemon or lime juice [ I like lime gives it a thai flavour ]
Seeds of 8 Cardamon pods crushed with pestle and mortar
Black Pepper

This blog entry would be quicker except GKB aka Giggling Gertie keeps sending me txt messages.

Anyway

Melt butter

Cook off onion garlic and carrot gently. for about 5 minutes without colouring.

Add Flour and cook off gently 2 minutes stirring throughout.

Stir in Stock , coconut and lemon/lime juice.

bring to boil simmer gently 15 minutes until carrots are tender.

Cool and then blend until smooth.

Add Cardamon seeds , season to taste whilst adding a twist of black pepper to serve if you are going to serve this hot.

Or now here’s a shocker chill , overnight and serve with some toasted coconut shavings.

Scrummy

Juice many pounds of windfall apples and your left some pulp , save the pulp and look at your lovely foaming juice

Then for something else juices some lush pears

Add you pear pulp to you apple pulp

Bag it up well in a mash bag.

Add to you fermenter, along with sugar and some yeast and some pectolase [ helps settle the pectin in the mix and takes it to the bottom ] and some citric acid , cover and leave for 5 days.

The blend tastes lush already.

I’ve been growing chillies for a couple of years now , inspired by the huge long slim cayenne chillies growing in the porch of Scuba Ninja’s house when I visited Sydney some years ago.

I tried an experiment this and grew some indooors in pots and some outside amongst the Basil patch in the aromatic area of my raised garden.

Whilst the outside ones were planted as a way of using up my glut of seedlings and expecting them not to flourish , they have far exceeded all my expectationa and I now have several chilli trees , that when costed in garden centres would easily set you back £10 + , the ones inside in the heat , are small yet they still produced some lovely chillies , I was worried having seasoned the outside ones that I would loose them all to the first frosts.

So I have uplifted them and planted them in huge pots , with a view to saving them.

That will be the second part of the experiment , to see if the conservatory will be too cold for them over winter , so one will remain in there , a sacrificial one really and one will come into the house near the window , lets watch this space.

Only one is currently being re housed at this stage of the events to Stu of Subsource fame . He’s the spikey mohawked one.

Any ideas from my UK readers that live nearby for any adoptive parents will be most welcome.

Matron , I know you have a huge audience , if you know anyone that may be able to re house and over winter them , much appreciated.

Cherry Bomb Chilli Hot Sauce
Makes 10 ounces – 35 tablespoons

Ingredients:

10 Chillies, destemmed and minced
1 green onion, sliced [ 1 Spring Onion : FAO ; GW in NZ ]
5 garlic cloves, minced
½ teaspoon of olive oil
1 teaspoon of cumin seeds
1 cup of water
¼ cup of white vinegar
¼ cup of water

Directions:

Place Chilli, green onion, garlic, olive oil, cumin, and 1 cup of water in a stainless steel pot.

Simmer over low heat until water has mostly evaporated.

This will take 10 – 15 minutes.

Place Chilli mixture into a blender with the white vinegar and ¼ cup of water and puree until it is completely smooth. Pour the Chilli sauce in a bottle with a lid and refrigerate until needed.

The season has taught me much , but Matron she say yes to my recipes.

People have asked what she was tasting , well , Pickled Peaches , Chillies In Vinegar , Green Tomato Jam , yes jam not chutney.