Spring has sprung in the kitchen garden

This is the first time i’ve really shared my organic chefs kitchen garden on my website which is silly, because its everything! From honey to elderflowers its become a dynamic little suburban farm!

 

 

 

 

 

 

 

I barely buy any vegetables. For jobs the menus are completely inspired by the garden. Leeks taste buttery and like they used to when i was a child. They’re slow and can be difficult, but my second season growing them and i’m happy with the results.


It may seem like the herbs and greens are secondary to the meat, or fish component, but without these home grown pops of flavour my menus would be the same as most other chefs doing this kind of work. And i’m not the same! Edible flowers taste like the mother plant, but often more concentrated. They’re the perfect garnish.

I serve rocket that tastes peppery, mizuna thats feathery and crisp, sorrel that explodes with citrus in the mouth. I don’t may $7 a punnet for edible flowers because i have an abundance, and they are picked last thing when I’m loading my car to leave for a job. Borage grows like a weed and chefs pay about 50c a flower.


We are also officially beekeepers after catching 2 wild swarms and miraculously getting them into our brood boxes. So now we wait and in a few weeks will crack the lids and see if they’re making honey.


Since completing the Permaculture Design Course at Fair Harvest i’ve become a completely different grower. Before it was guessing, then hoping for the best! Now i have some idea, and the results are amazing. This celery was a”guerilla” plant……i didn’t plant it (although i have an idea which soil brought the seeds in….thanks Fair Harvest) and its been providing us all winter! It must like its companion the amaranth, which also entered the garden under a the veil of darkness!

I’m waiting to harvest the garlic which has been in the ground since the autumn equinox, and should be good to pull around the next full moon. At $40+ per kilo its worth growing, and worth the wait. Soft poached quails eggs, asparagus and confit young garlic is a perfect way to complement the new mellow garlic.

Quails egg, asparagus, garlic confit.

Summer has been a challenge for me as its so hot and so dry, and i look forward to seeing how i go this year. Tomatoes are my favourite thing, and I’ve never had much success so watch this space. I’m committed! heirloom tomatoes are on the summer menu so they better grow well!

Watch this space as the seasons change and i share what i learn.X

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