Cabbages: the raw and the cooked

I’ve been appreciating cabbages recently – raw, cooked and sauerkraut. Richard Cato has been selling superb savoy cabbages at the local farmers’ markets. And also at the market, there’s Marea Smith’s delicious GoodBugs sauerkraut.

Parsley and her cousins

Parsley and her cousins

I have a favourite plant family. Apiaceae or Umbelliferae – both names are commonly used.
So many plants I love to grow and eat belong to this family.

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Free fruit – foraging ethics

Free fruit – foraging ethics

I’ve just come home with a bag of superbly ripe mandarins. And they were free! Foraging isn’t a normal thing in New Zealand. We think of food as something we buy, if we haven’t grown it ourselves.

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Black garlic magic

Black garlic magic

One of my favourite treats is black garlic. The grey, slightly soft garlic heads don’t look appetizing. But inside, the bulbs are dark and soft and deliciously sweet.

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The mighty quince

The mighty quince

There’s a garden in my neighbourhood with a quince tree on the front lawn. At this time of year it’s festooned with fat golden quinces.

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Chestnuts – catch them while you can

Chestnuts – catch them while you can

We’re in the middle of the brief and glorious chestnut season in the Waikato. In this post I share a couple of my favourite chestnut recipes. Including the most divine chestnut-chocolate pudding.

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Plum bounty

Plum bounty

At this time of year, plum trees are laden with fruit in the Waikato. But, these are backyard plum trees. It’s hard to buy locally grown plums. There’s only one kind of plum (which definitely isn’t local) at my local fruit shop, and none at the supermarket. The Divine...

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