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Posts Tagged ‘vegetable’
It looks like it is going to be a beautiful Labour weekend this year!
We have loads of seedlings for sale at the market this weekend so make sure you have prepared your gardens!
Beans
Scarlett Runners
Dwarf Green
Beetroot
Detroit – traditional dark red
Chioggia – red and white striped with cut open
Herbs
Basil
Coriander
Dill
Marjoram
Mint
Oregano
Parsley (Curley)
Parsley (Italian/Flat leaf)
Sage
Tarragon
Thai Basil
Thyme (German)
Mesclun Mix
Peas
Pea (Wanda)
Snow
Sweet
Rocket
Spinach
Summer Spinach
Perpetual
Silverbeet
Tomatoes
Roma – Pear shaped fruit are produced on a vigorous plant. Good preserving and home garden variety. Acid free.
Moneymaker – Large vigorous plants producing globe shaped fruit. This popular plant sets under most conditions making it very popular. Value for money.
Beefsteak – Kidney-bean shape, spreading out to the sides. It has numerous compact seed cavities and the core is practically non-existent. Because of this it holds together well when cut, and so is particularly well suited for slicing and eating raw.
Big Beef – Produces large juicy tomatoes, combined with the old-fashioned beefsteak flavour – very tasty. Plants are multi-disease resistant and produce high yields. Big Beef is the perfect sandwich tomato.
Zola – Medium to large sized fruit, excellent flavour and colour. Determinate bush habit so no stringing or lateraling! Widely disease resistant.
Petula – Best suited to unheated greenhouses or outdoor crops. Medium sized fruit, strong against cracking. Very early maturing. Attractive fruit with good flavour.
I’ve just run through the rain and collected some fennel bulbs, kale, celery, carrots, chives and tarragon to make a soup to warm us all up after a very wet and windy Clevedon farmers market today.
Melt a knob of butter in a large saucepan. Add 2 onions and 4 cloves of garlic chopped, cook untilsoft. Add 4 medium potatoes, 2 celery plants, 2 fennel bulbs, and 4 carrots all chopped. Add enough stock of your choice to cover the vegetables and simmer. When potatoes are almost cooked add 4 kale plants chopped (discard some of the hard stems) and tarragon leaves. Cook until kale is just soft and still has its bright green colour.
Blend soup in a food processor or blender and return to saucepan. Add chopped chives and season to taste.
We are all feeling very healthy after a bowl of this soup! Its a meal in itself!