Calm and cold are setting in on the allotment, after such a wonderful spring and summer. This season has served us well with decent weather and we are thankful for the harvests brought in that will keep through the winter. What won’t store well has either been pickled or turned into a preserve or added to the freezer. The plot may be falling asleep for winter but the brassica bed is just waking up. The likes of kale, Savoy cabbage and even turnips are ready to harvest after the first kiss of overnight frost. November is also the start of families getting together. Our multicultural society allows us to experience many traditions, from Bonfire Night, Diwali, Hanukkah as well as the tradition of Thanksgiving. This is where I dip into recipes I would not normally make. Growing my own has challenged me to try different recipes and cuisines. If we don’t like it that’s fine – at least we have tried it, before just dismissing it. There are many recipes made using home-grown produce that have entered my Garden Diary/ Recipe Book.
Rekha inspecting her Savoy cabbage