A whole new meaning to a ‘kitchen garden’!

I am really getting into growing our own veg this summer – gold star to Joanna for ticking box on ‘must do’ list! As you may have realised, I am not one for wasting things. Well, OK, so I am a typical crafter and I hoard things… but I also like to recycle and make use of ‘waste’ products in the garden too. We all go on about ‘being green’ and reducing our carbon footprint, but really, this is all common sense stuff that previous generations did as a matter of course!

Slug off!
If you want to give your garden slugs a hard time and, like me don’t like using slug pellets, save your coffee grounds! Empty the bits left in your cafetière or machine on to the soil around your plants. They not only keep the pests at bay they will enrich the soil too.

Now this idea is a little contentious… but you could try submerging some plastic cups into your veg beds around your plants and fill them with beer. Yes, beer. The slugs will be attracted to the beer and drop into the cups. Richard is not entirely happy about this…

Egg shells are also a pet hate of slugs and snails as they don’t like to crawl over them. I put my empty egg shells into a plastic container, wait until I have quite a few and then take great delight in smashing them into small pieces with a spoon! You can then sprinkle them on the ground around your salads and the critters ought to keep away.

Eggcellent compost
Egg shells can also be added to your compost with other compostable waste. Around a third of an average household bin can be composted including fruit and vegetable peelings, but don’t put whole old potatoes in, as these will grow into plants and create more spuds. You can also use teabags and even shredded cardboard and newspaper along with your general clippings and cuttings but be sure you don’t put in any weed seed heads or those with roots that can regenerate.

Rice water is nice water
When you cook rice keep the water rather than pouring it down the sink. There are several plant friendly minerals that are ideal for giving your plants a nutritional boost.


Vampires and wild garlic…!

Today we have a lovely guest blog from my foraging writer friend from Pembrokeshire, Julia Horton-Powdrill. I know I have written about wild garlic before, but its arrival every spring is always so wonderful that I don’t think there’s any harm revisiting it…

“I know everyone is probably already fed up with wild garlic otherwise known as ramsons (allium ursinum), but it is one of the most available and exciting ingredients around at the moment in Pembrokeshire – and Devon! To preserve wild garlic put 500g clean dry wild garlic leaves in a food processor with 500ml olive oil and blitz. Store in lidded jars in your fridge where it will last for ages (I have some from last year which I am still using). Every time I take some out I top up the jar with a little more olive oil. This garlic flavoured oil is useful on its own to drizzle a little emerald colour onto salads, soups, etc.

Remember that you can eat the whole plant, the bulbs, flowers, seeds and stem as well as the leaves and if any of you are suffering from vampire problems, wild garlic will keep them away! Of course if you eat lots of it there is the distinct possibility that it will keep everyone else away too….

Wild Garlic has been used to treat asthma and other respiratory disorders and during the Middle Ages the herb was instrumental in treating cholera and in preventing the plague. Fresh juice from the small bulbs was also an important wound dressing and they were chewed to aid breathing and to treat digestion and intestinal gas.

This altogether stinky plant has regained popularity and it is always wonderful to see the bright green leaves coming through to herald the onset of spring. As the season wears on these plants, which favour damp and woody areas, produce beautiful white star-like flowers and can often carpet a woodland floor along with the bluebell. Together they make a wonderful sight although the smell of garlic overpowers everything else!”

Here’s a lovely veggie recipe for you to try – a delicious aubergine dip. Happy foraging!




  • 1 aubergine
  • 4 tablespoons lemon juice
  • 4 tablespoons tahini
  • 2 tablespoons sesame seeds
  • Salt and freshly ground black pepper to taste
  • 2-3 tablespoons wild garlic preserved in olive oil


  1. Preheat oven to 200ºC/Gas mark 6. Lightly grease a baking tray.
  2. Cut aubergine in half and place cut-side down on oiled baking sheet. Roast it for approximately 30 minutes or until soft.
  3. Cool slightly then scoop out flesh into food processor along with other ingredients and season with salt and pepper to taste.
  4. Chill in fridge before serving.
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Love your lettuce!

What a Little Gem!If you think lettuce is just lettuce – think again! Before you start sowing and planting your salad leaves this year, give some thought about how you’d like to use it in your dishes once you have grown it.

Little Gem
What a gem it is – small and sweet! It is the perfect size if you’re serving up a salad for one. You can use the leaves whole or cut the head into quarters.

A flavoursome, long-headed lettuce with crisp, green, narrow leaves. Perfect for a classic Caesar salad with shavings of parmesan and croutons.

Cos lettuce works really well in a Caesar salad.Italian lettuce
These are fast growing, colourful varieties – they look great in the salad bowl or as a garnish. What I like about them is they are ‘cut and come again’ varieties, so you can pick them by the leaf, rather than as a whole head, and they will keep on growing. 

Years ago, I always used Iceberg lettuce as a crunchy base for prawn cocktails – the height of sophistication for a dinner party starter! It is a crunchy, crisp head lettuce, that can be cut into chunks, shredded, or the larger curved leaves used whole as a dish, or a wrap, for an attractive and healthy presentation. It keeps well in the fridge and can be eaten a bit at a time.

Versatile Iceberg makes a healthy bowl or wrap.When you pick your home-grown lettuce, wash your lettuce leaves in cold water, carefully checking for insects! Pat them dry with kitchen paper or use a salad spinner to dry them.

Try not to use a knife on your leaves as this can bruise them. Instead break or tear them into bite-sized pieces ready for use in your salad or sandwich.



Whisky and Orange Marmalade

I am sure this really ought to be orange and whisky marmalade but it sounded so much more exciting this way round! We have had a slight dilemma recently as my late stepfather was too gentle and polite to tell us that he had virtually stopped drinking whisky and so, every time he was given yet another bottle by the children or grandchildren, he would hide it away in a cupboard! So we recently discovered eight bottles of Johnny Walker in the cupboard in their bedroom!

Now Richard is manfully trying to help and not waste it (yeah, right,Richard!) but as we are both trying to diet and improve our health, it will be a very long time before we wade through that many bottles. So I started looking around for recipes that would incorporate the whisky without being foolish with it. I found this one on the BBC Good Food site so a big ‘thank you’ to them! This marmalade is delicious and, of course, you could use different alcohol – Cointreau sounds good. I also wondered about swapping the fruit and perhaps trying Satsumas?

This makes about 10 one pound jars so you could halve the amounts

  • 1.3kg Seville oranges
  • 2 lemons, juice only
  • 2 ¼ kg granulated or preserving sugar
  • 450g dark muscovado sugar
  • 150ml whisky

1. Place the whole oranges and lemon juice in a large preserving pan and cover with 2 litres (4 pints) water. If this is not enough to cover the fruit, put it in a smaller pan. If necessary, weight the oranges with a heat-proof plate to keep them under the water. Bring to the boil, cover and simmer very gently for about 2 hours, or until the peel can be pierced easily with a fork.

2. Warm half of the white and dark sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return the cooking liquid to the pan. Leave the oranges to cool until they are easy to handle, then cut them in half. Scoop out all the pips and pith and add these to reserved orange liquid in the pan. Bring to the boil for 6 minutes then strain this liquid through a sieve into a bowl, pressing the pulp through with a wooden spoon; the result is high in pectin, which helps to ensure the marmalade has a good set.

3. Pour half this liquid into a preserving pan. Cut the peel into chunky shreds, using a sharp knife. Add half the peel to the liquid in the preserving pan with the warm white and dark muscovado sugars. Stir over a low heat until all the sugar has dissolved, then bring to the boil and bubble rapidly for 15-25 minutes until setting point is reached. Stir in half the whisky.

4. Take the pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on the surface, and gently stir.) Leave the marmalade to stand in the pan for 20 minutes to cool a little and to allow the peel to settle, then pot in sterilised jars, seal and label. Repeat for the remaining batch.


Vegetable garden update!

Top to bottom: New little seedlings, fabulous kale, reliable rosemary and beautiful bay!I was so inspired by the few veggies we grew last year that I decided we would expand production a little this season. We have invested in some plastic cloches – not the fabulous glass Victorian bells I would have liked, but hey this veg growing lark has to have a budget! About a week ago we planted out the little raised beds under the cloches and as you can just see from the photo – baby plants are just appearing. So far we have radishes (a real favourite of mine), rocket, assorted salad leaves and exotic salad leaves.

We are bravely attempting to dig a large potato and carrot bed further down the garden as again these are veggies we eat often. Regarding less popular greens in this household(!) the kale I have just picked looks amazing in this photo doesn’t it? Well I thoroughly enjoyed it – lightly steamed and very yummy. Richard however ate it dutifully and tried to smile when I said let’s plant that again this year … I think we might skip that one! I failed somewhat with the cauliflowers and sprouting broccoli too so will probably skip brassicas altogether for now.

The other things I like growing in abundance are herbs. Hurray for all year round rosemary (due for a haircut to be used with Easter Sunday’s lamb) and my lovely little bay trees. The strange black wires you can see within the bay foliage are because I have solar powered twinkling lights wound through all the bay trees on the patio and very pretty they look too. My mint is sprouting nicely, as is the thyme and I noticed this morning my alpine strawberries (Grace’s favourite in the garden) are looking very happy too.

As you can see from my little one metre square raised beds on the patio… you don’t need tons of space to grow at least something. My next project is to sort out some really nice tomatoes… watch this space!

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