K is for Kale, F is for Fenugreek and C is for Coriander and Chilli.

Picked straight from our Adelaide winter garden, sautéed with some garlic chives and local olive oil and then added to freshly made organic chicken broth.

A real good bowl of healthy fast food.

The GIFT of a PUMPKIN !

There is a kindly bloke over at Magill who likes to grow vegetables in his backyard. He calls himself the backyard farmer. Whenever he is not busy with his other business or travelling the state with work he can be found digging and planting in his garden. His labours and a large suburban block meant that he has been able to feed a hungry family, an amazing variety of fruits, eggs, nuts and veggies for many years from his backyard. His enthusiasm and willingness to share his knowledge has meant that many people have been inspired and enthused to start their own kitchen gardens and enjoy all the health benefits and pleasures this brings.

He writes about his garden on a blog called the Adelaide Kitchen Gardeners Blog , click HERE to read more about Andrews garden and the nourishing ways he and his lovely German born wife prepare much of their produce for cellaring.

At our last Hills and Plains Seedsavers meeting Andrew gave us a butternut pumpkin which has now been made into pumpkin and nutmeg soup. Some soup devoured by us, some soup given to others. Good, wholesome healthy soup is a great winter gift for family and friends. And when we give lovely organic produce from our gardens and kitchens we give others the experience of our labour and skills. We give the experience of what organic food tastes like and the knowledge of what real nourishing food is.

We give sensual flavours and memories of real food and happy thoughts of gardens and gardeners and sharing meals together.

Saving pumpkin seed ?, well that’s another story for another day. A story about how many more gifts can be given by giving one pumpkin to another gardener. Maybe a story told by the backyard farmer himself.

Methi, coriander rice cakes

Take some cooked rice add sliced spring onions, sliced fenugreek leaves, some sliced fresh coriander, some red chilli , some salt , white pepper and some farm fresh eggs.

Cook small amounts in a little oil, turn and when brown and crisp serve with Greek yoghurt flavoured with lots of crushed garlic.

We are so happy to have discovered the delicious flavour of cooked fenugreek leaves, now I can understand why fenugreek is such a popular ingredient in Indian cookery. 

This has to be the smells of an Indian restaurant on a plate!

Good Weather for Ducks

This morning in Adelaide a noisy group of ducks arrived on our roof to check out the scenery. The trees have all lost their Autumn leaves now and look wonderful silhouetted against the grey sky.  This morning brought light rain and a cool 8 degrees Celsius. As soon as they saw me with the camera they flew off towards the Hills.