Plum gummies

I’ve been making superb plum jellies and gummies with my seasonal abundance of backyard plums.
There are plums galore at the farmers’ markets at this time of year.

Magic milk cultures

Magic milk cultures

My two favourite milk cultures are kefir and Caspian Sea yoghurt. I’ve been making both regularly for about ten years. They are easy to make and almost foolproof.

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Cabbages: the raw and the cooked

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.

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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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