No matter how well-stocked my kitchen is I never seem to have enough spices. Today, I was very pleased when I popped into a large shop, which mostly sells items for an Indian cuisine, and found a small jar of mace which I had not been able to find elsewhere. Although I was short of time the sight of exotic fruit and vegetables, a large variety of spices and sweetmeats as well as chutneys and pickles made my mouth water. I shall shop there again at leisure.
As a vegetarian I cook dishes that originate in many parts of the world and often made Indian curries, soups and much more. I even included a recipe for a favourite curry at the end of my novel Far Beyond Rubies, in which the delightful hero had served in India with the East India Company and earned the nickname Beau Hindu
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Wednesday, 10 September 2014
Wednesday, 3 September 2014
Organic Garden in Autumn
September 3rd, autumn is here in S. East England although the weather is mild the leaves are beginning to change colour.
As a vegetarian (I don't eat meat, fish or eggs) my ambition is to be as self-sufficient as possible throughout the year. At the moment, my curly kale and black kale, cabbages, chard, New Zealand spinach and lots of herbs are flourishing in my organic garden and will last until spring. Under cover there are cherry tomatoes and three other varieties ripening including a delicious grafted one called Indigo Rose, as well as cucumbers. And there are other vegetables such as carrots, lettuce, white radish aka mooli aka daikon, small radishes and much more.
This morning I planted out spring greens, aka collards, and covered them with netting to keep off the pigeons, which would strip the leaves bare. I will also plant out purple sprouting broccoli to enjoy in the spring. In the meantime I shall grow winter salads in the greenhouse and move the tender herbs into it.
As a vegetarian (I don't eat meat, fish or eggs) my ambition is to be as self-sufficient as possible throughout the year. At the moment, my curly kale and black kale, cabbages, chard, New Zealand spinach and lots of herbs are flourishing in my organic garden and will last until spring. Under cover there are cherry tomatoes and three other varieties ripening including a delicious grafted one called Indigo Rose, as well as cucumbers. And there are other vegetables such as carrots, lettuce, white radish aka mooli aka daikon, small radishes and much more.
This morning I planted out spring greens, aka collards, and covered them with netting to keep off the pigeons, which would strip the leaves bare. I will also plant out purple sprouting broccoli to enjoy in the spring. In the meantime I shall grow winter salads in the greenhouse and move the tender herbs into it.
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