It's that time of year when I start thinking about my seed/plant list. I want to get away from the traditional winter veg (ie cabbage, swede parsnip and so on.) as dinners are about to get boring I'm looking for something more exciting on next years plate. Any suggestions including cooking suggestion would be appreciated.
Ken
Variety List?
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solway cropper
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I think the reason for the traditional winter veg is that they can actually survive the winter weather and give us something to eat at that time of year.
On the plot I have calabrese, kale, leeks, parsnips, pak choi, swedes and turnips
In the greenhouse I have lettuce, radishes and spring onions and carrots in large containers
the freezer is full of excess summer produce and we still have a sack of onions
window sills will grow a range of sprouting seeds
so winter doesn't have to be boring.
I'm not an adventurous cook myself but I guess it's the way you prepare food that determines how exciting it is, rather than the basic ingredients.
Until last year I'd never thought of using sweet peppers in soup but now that I have I just love the flavour they add. Most herbs are easy to grow and used wisely they can really lift an ordinary dish to something special.
On the plot I have calabrese, kale, leeks, parsnips, pak choi, swedes and turnips
In the greenhouse I have lettuce, radishes and spring onions and carrots in large containers
the freezer is full of excess summer produce and we still have a sack of onions
window sills will grow a range of sprouting seeds
so winter doesn't have to be boring.
I'm not an adventurous cook myself but I guess it's the way you prepare food that determines how exciting it is, rather than the basic ingredients.
Until last year I'd never thought of using sweet peppers in soup but now that I have I just love the flavour they add. Most herbs are easy to grow and used wisely they can really lift an ordinary dish to something special.
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adam-alexander
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Winter Veg - Try Celeriac and Jerusalem artichokes. Both are good cooked veg, also nice raw, grated in salads and both make lovely soup.
Celeriac is a bit challenging to grow, but easier than celery. Jerusalem artichokes are a doddle and almost bullet-proof!
This link may also give you some ideas - and recipes
http://www.eattheseasons.co.uk/
a-a
Celeriac is a bit challenging to grow, but easier than celery. Jerusalem artichokes are a doddle and almost bullet-proof!
This link may also give you some ideas - and recipes
http://www.eattheseasons.co.uk/
a-a
If you've got a greenhouse, tunnel or even a conservatory, you can grow lots of things in pots, tubs or fish boxes to extend the season and form a bridge into spring. We have a full range of salad greens, spring onions, beetroot, carrots, radishes, pea and other (sweetcorn/green bean/celery/spinach/etc) sprouts. Basically - anything that emerges as a leaf form can be cut as a vegetable sprout, as well as any veg that can ce grown quickly in a small form.
In addition you can grow a great range of oriental veg such as pak choi.
You don't need heat, just protection from frost.
In addition you can grow a great range of oriental veg such as pak choi.
You don't need heat, just protection from frost.
Tempted to suggest the frozen food counters in supermarkets...
We have abundant frozen supplies also of beans and peas... and as one poster says, fresh in season is great. So unnatural that eg strawberries are available all year round as it makes them so ordinary whereas when we were children we waited eagerly for them.
Happy here to follow the seasons and eat with them. Waiting for the first spring greens...
We have abundant frozen supplies also of beans and peas... and as one poster says, fresh in season is great. So unnatural that eg strawberries are available all year round as it makes them so ordinary whereas when we were children we waited eagerly for them.
Happy here to follow the seasons and eat with them. Waiting for the first spring greens...