Starting My Garden Early 4

:)) It seems that stabbing your foot with a pitch fork is good for getting caught up on blogs !!  Hahaha Thank fully I just nailed on toe , and not the whole foot. Its amazing how much one toe can hurt though .  So that leads me to this post ,  I'm finally caught up to June, well I will be once this one is done.   Yeah!!

I would like to apologize to everyone for being so far behind on these, it was an odd couple of months for me... but I'm back and the words are coming to me nice and easy .

This post is all about the last 10 days of May ,  which up here in Ontario Canada is our last frost date ...  and the time when most people start gardening ,  I had a great head start and actually planted seeds in March :))

This post should cover that :  http://richfletchersgoodfoodrevolution.blogspot.com/2011/04/starting-my-garden-early.html

Ive never had much luck growing potatoes , so I thought Id try out the bucket method...  ( Ill be doing a blog post on the whole process once Ive harvested )  If you want more details, follow this link to my Facebook page 

http://www.facebook.com/media/set/?set=a.188441627869894.39828.118986254815432

I decided to try a 3 sisters planting ...  I kind of jumped the gun on this and planted the beans and squash a little to early .  I have two more plots , so I have another chance to get it right .  

:))  This is some ornamental corn I started inside ...    love this shot . 

The trellis for my peas,  I used freshly cut maple sticks ( MISTAKE!! ) hahaha they are trying to regrow.  Ooops , its too late now , but next time I'll use ones that are clearly dead.  

Someone suggested using an old chair to let peas trellis on , found this one .. so far so good.
In the corner is a mini greenhouse I made from a water bottle... the tomatoes needed just a little more warmth to get them growing . I left them on for a week, and it worked like a charm :) 

We had a bit of a colder snap, so the tiny tomatoes got the water bottle greenhouses, and i threw a cold frame over the corn to help them sprout quicker. 

Radishes are a great spring crop , you can be eating fresh in less than 30 days .. from seed! 

The most important tools in your garden, quality seeds and a note pad!!  Ive never been so organized, and my garden has never looked better :))  

Spinach , just breaking the ground  :))  

That's me in the middle ... I was being filmed for a local food documentary on growing your own food :)) How exciting!!  It was a shame the skies opened up half way thru ... still was a lot of fun , and I'm looking forward to their return in July for part 2!  

So there you have it!  That brings us up to June ...  which Ill try and get done shortly ... Things are growing like crazy now , and I'm already eating fresh garden salads :))  If you have any questions , or need something cleared up , don't be shy .. just leave a comment below.

Happy Gardening !

Spinach Curry with Jersey Royal Potatoes (Saag Aloo)

I used to think potatoes were just potatoes. Actually, back in Singapore where potatoes aren't the staple starch, we only distinguish potatoes into 2 categories: the mushy kind and the waxy kind (i.e. kan-dang). Then I came to London and met King Edward (the potato), Maris Piper, Desiree, Charlotte and too many other members of the potato family.

Now that it's spring, the salad new potatoes are at their prime season, the most coveted of them all being the Jersey Royals. The name speaks for itself. It's a kind of new potato grown only on the rich fertile island of Jersey, and hence, is rich and full of flavour. I think the simplest way to enjoy them is just to wash them, don't peel them because the flavour's (and nutrients') in the skins, boil/steam them, and then just eat them as they are with a dollop of butter.

But just to spice things up a bit, I also made Saag Aloo with the Jersey Royals that I got.

Saag Aloo

Make Saag Recipe Number 1, but add 300g steamed/boiled and drained new potatoes (whole or halved, unpeeled) at step 5 and fry the potatoes with the spices for a few minutes before adding the spinach and cream.

The savoury spinach curry goes really well with the creaminess of the Jersey Royals with that background of spices. Both vegetables are in their prime right now, so I think I'll be making a lot more of this (:

This is part of Slightly Indulgent Tuesday, It's a Keeper and Tasty Tuesday.

Salt & Vinegar Crisps

With the intro out of the way, we can crack on. Let’s begin with air. Or maybe foam. Anyone know when an air becomes a foam? Answers below please.



For the uninitiated, and those without access to liquid nitrogen, vacuum packaging devices, Large Hydron Colliders and other assorted machinery, airs and foams seem to be an excellent point of entry into the seemingly murky (and achingly complex) world of molecular gastronomy.

They are also relatively easy to create and apparently hard to fuck up (although, as expected, I did manage. You shan’t be seeing my ‘poached egg with paprika foam and roasted chickpeas’ because it looked like something from low budget Korean horror movie, circa 1983).

Airs and foams have come in for a bit of stick recently with some chefs apparently desperate to adorn all their dishes with a garnish that looks like gargled frog spawn. This is a bad thing.

But they do have their uses. They are light, delicate and carry flavours in a completely unexpected way. They’re also tremendous fun.

If you think you’ve never experienced such a level of gastronomy, think again. Unless, of course, you’ve never had a cappuccino – foam at its most famous. Or Foamous. *Sigh*

Using milk is one way to create the effect. Another is to use a chemical derived from soya beans or egg yolks called lecithin.

Although predominantly used in food production as an emulsifier (a go-between that helps the combining of fats and water – as in a béarnaise sauce), lecithin can also be added to virtually any liquid then whizzed up to create delicate bubbles of flavour.

Not wanting to ruin another perfectly good egg (see above), I thought about other possibilities and came round to the idea of using an air to flavour homemade crisps – something I first encountered at Midsummer House in Cambridge where we had crisps with a sweet balsamic foam as a pre-lunch nibble.



It was a neat twist on olive oil and balsamic vinegar, so often a satisfying starter when served with crusty bread. Time to get experimental.

With this in mind, instead of deep-frying the thin slices of potato, they were brushed on both sides with extra virgin olive oil and put into a hot oven.

Meanwhile, I mixed 75g of balsamic vinegar (not the good stuff) with the same amount of water, added 0.5g of lecithin and let it dissolve into the liquid.

Using a ‘wide mouthed container’, as recommended by another blogger, I then applied a hand blender to the surface of the liquid in an effort to create the small, stable, bubbles that form the ‘air.’

Oops.

There are still dots of balsamic vinegar on the ceiling, the fridge, the kettle and, probably, my hair.

Panicking, I plunged the blender deeper into the dark liquid.

Oops. Again.

The blade managed to cut cleanly through a small raised nipple in the base of the plastic tub and all I could do was watch as foamy (hooray!) vinegar and water slowly leached out onto the surface and down onto my socks.

Sometimes all you can do is watch as the horror unfolds. So that’s what I did.

Two towels later I remembered the potatoes, now a slightly darker shade of brown than I’d anticipated.

Oops thrice. Time for coffee.

Composure and cool regained I forgot everything that had gone before and started again.

Peel potato. Slice thinly on mandolin (carefully avoiding the cutting off of fingertips). Brush lightly with EVOO and bake in a slightly cooler oven for about four minutes on either side. Salt with Malden sea salt on emergence and leave to cool on something slightly absorbent. Like David Guest’s face. Or some kitchen paper. I tend to use the latter.

Meanwhile: mix vinegar and water with weird yellow powder and blitz carefully with a hand mixer. Leave for five minutes then collect the resultant bubbles into a small receptacle. A shot glass or small espresso cup will suffice.

Phew.



Dip each crisp into the foam and then shove it into your expectant mouth. Prepare yourself for a flavour explosion and a melding of textures so wondrous you’ll want to streak naked through the streets. Or at least have another. And then keep going until they are all gone.

For more delicate morsels, follow me on Twitter.