August is the most prolific time on the allotment. Everything suddenly bursts into abundant, lush, green, glorious life. I have been snipping at salad leaves a few times a week, enough for plenty of sandwiches. I've also had enough courgettes to feed people several different kinds of dinners - everything from pasta dishes, to stir-fries, to additions to salads and sandwiches, and just raw alone or with hummus. I've had lots of melt-in-the-mouth broad beans as snacks in between too - I was amazed at the sight of my first beans growing in their little pods, as they seemed to appear of a sudden, fully formed, one day: My first yellow patty pan - so tiny, so delicately formed! Recently harvested - these were transported the same day to a friend's barbecue, where the courgettes and patty pan were chopped up, put on skewers - so much pride and delight in being able to provide fresh food like that, and so tasty! Broad beans also pictured, but these were gently boiled another day, and instantly enjoyed just as they were: Lots of other allotment - and non-allotment - updates to catch up on still, hopefully coming soon...
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Just a super and simple vegetarian gnocchi recipe I improvised recently!:
Fry chopped garlic in deep saucepan in little olive oil Add finely chopped orange sweet pepper Add chopped, fresh Italian tomatoes (I favour plum tomatoes) When all is softened from cooking, add a generous splash white wine, turn heat down low Cook until forming a sauce, then add half a tube of tomato puree to combine and make a thick sauce When thick sauce has formed, add chopped, tinned (or fresh, cooked) asparagus and keep on low heat Also add dash of white wine vinegar Boil kettle of water If sauce looks complete, remove from hob Place a new saucepan on hob, add boiled water When water has bubbled then settled, time to add a bag of fresh gnocchi - takes about 3mins to cook When gnocchi rises to top, it is cooked, so drain well Now reintroduce the pan of sauce to the hob, pour in the cooked gnocchi and stir really well so gnocchi is completely covered in the thick sauce Serves two, or save surplus for next day's lunch. Can serve with whatever cheese or faux cheese you like, but I prefer without. Front cover of one of my new mini zines, a guide to integrating vegan products into your life whatever your diet: I've had such a hiatus from 'zines that finally I have a whole bunch of mini-zines ready!
L - R: 1. Fun for A Fiver/Fun For Free, a guide to cheap fun with creative angles, 2. Veganise Your Life: tasty and good vegan products to integrate into your life/lifestyle whatever your diet, 3. Zine Lovers' London: a guide to zine-related shops and zine-related resources. Second Saturday of each month at St Mark's Church, Wimbledon, so many beautifully inspiring craftspeople take over the space with their wonderful wares.
My first visit was this month, I enjoyed the long, learned chat I had with the beekeepers of Charlwood, Surrey - learning about bees' habits, the problems facing bees/food growing, and identifying and tasting different kinds of honey! The array of handmade goods was overwhelmingly attractive and alluring. If I had all the money in the world, I would've bought every last item! I shall attempt to link to all the lovely people I spoke to at the last event.... MiniBuds - hair bands, bookmarks, magnets, and all sorts of cute trinkets, made of lovely fabrics. Pip And Squeak - gorgeous jewellery, including Alice in Wonderland theme, and crafty pretty themes. Elephant & Pickle - handcrafted wooden and woolly goods, such as toys, and stunningly decorated bird houses. Aunty Ann's Larder (search for on Facebook). Windmill Market, Wimbledon I like dreaming up new and odd variations of vegetarian pasta dishes. This idea came to me on the way to the local market when I knew I ought to eat some nice green beans as they're a healthy and reliable, regular vegetarian ingredient. Take a couple of handfuls of fresh long, green beans (AKA French green beans), one tin of tomatoes (I prefer whol plum, and mash it up, it's heartier), a packet of marinated tofu pieces, and one red onion, along with your choice of pasta - here it is large shell pasta. Step one: Fry the tofu pieces, and at same time, have some water boiling in another pan for the green beans. When beans are boiled (less than five minutes), drain, place to one side. Keen stirring the tofu. Get the pasta ready as you go, re-use the bean pan after a quick rinse, for convenience. When tofu is nearly done, add red onion to fry. Then when onion cooks, add the cooked beans. Lower the heat and keep gently warm until pasta ready. Drain pasta when ready. Add to the tofu/onion/bean mix. Adding of pepper, herbs, etc optional. You could also add plain yoghurt (or vegan variety!) for creamy variation. It's really tasty and quick. Make loads so you have leftovers at work/for lunch next day.
I cannot rememberwhy I had leftover cooked orange pepper and leek and broccoli - but so I did, and so it made a lovely breakfast! Fried some chopped white button mushroom in olive oil, then when cooked, stirred in the leftover vegetables. Topped it onto simple bread with (dairy free!) spread. Be nice with herbs on too, and you could vary the spread on the bread - eg tomato puree, or vegemite. |
AthemauraEnthusiastic about 'zines, libraries, gardening in the city, independent book shops/record shops/cafes, vegetarian and vegan, London in all its variety, local living/community. Archives
November 2014
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