Asparagus: love it while it lasts

It’s the middle of the brief local asparagus season. We’re incredibly lucky to have superb local asparagus at the Waikato farmers’ markets. Bill and Irene Cummings of Greenfern-Les Asperges have been growing their certified organic asparagus since 2003. And they also...

Eat your weeds

I have to admit that my garden contains more than a few weeds. I don’t like using poisonous sprays, and I’m always looking for better ways to manage all these uninvited plants. So when I heard that edible weed expert Julia Sich was running a workshop in my...

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In season: watercress

Fresh at the farmers’ market this weekend: wonderful, peppery wild watercress from the Roto-o-rangi free-range eggs stall. And there was also some in the Ooooby box, so we’ve had two watercress salads this week. Watercress is a cousin of garden cress, mustard and...

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Keeping kombucha

Kombucha is turning up all over the place these days. There are bottles of kombucha in the drinks chiller of the Hamilton East Binn Inn. (All the way from the United States!) But it’s easy to make it at home. And if you’re brewing it yourself, it counts as local...

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Remembering the leeks

Leeks are a low-profile cousin of onions and garlic. It’s easy to dismiss them, but they are easy to grow at home, and they go really well in all kinds of slow food. Leeks have a sweet, oniony flavour - an “x-factor” that gives depth to many classic recipes.  My...

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Local and/ or organic food

This is a post about two (related) questions. One, is there a shortage of locally grown food in the Waikato? Two, where is the locally grown organic food? This post was sparked by two timely emails. The first was from Waikato Environment Centre co-ordinator Ruth...

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The Great Pumpkin

Pumpkins are a great asset in the winter kitchen. I love transforming pumpkins into soups, salads and much more. They keep well in a cool dry place, and if you don’t grow your own, they’re not expensive. And they’re beautiful, both inside and out.   Pumpkin seems to...

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