Monthly Archives: August 2014

Sweetcorn salad

Freshly picked cobs of corn

Freshly picked cobs of corn

Sweetcorn is one of our favourite late summer crops. It takes up a fair bit of space so we only make two plantings – one under cover and one outdoors. The harvest is brief but there are few things better than freshly picked corn. We usually just simmer it for five minutes, slather in butter and seasoning, and enjoy it on the cob. For a change, though, we put together this simple salad. Continue reading

Tomatillo mole

Tomatillo mole

Tomatillo mole

We are growing tomatillos and their close relatives, Cape gooseberries, this year for the first time. The latter we are just eating fresh – none have yet made it as far as the house – whilst we have been enjoying the tomatillos in a simple Mexican inspired mole. This is quick and easy to prepare and has a wonderful fresh flavour with some tartness from the tomatillos. Continue reading

Emergency tomato sauce

Pile of tomatoes to turn into sauce

Pile of tomatoes to turn into sauce

As far as the kitchen garden is concerned, August is a bad time to take a holiday. Sadly, our Bellegarde peaches ripened and dropped from the tree whilst we were away. They would normally ripen around the beginning of September, but with the mild start to the year everything seems to be fruiting a bit ahead of schedule. The weed growth in the polytunnel was incredible – it was cleared just before we left but a veritable jungle when we returned. Fighting our way past the remains of the enormous canes of Early Bantam sweetcorn – the last few of which were picked just before we left and loaded into the freezer – we found a bit of a tomato disaster. Continue reading

Guacamole

Fresh homemade guacamole

Fresh homemade guacamole

The ripening of chillies and tomatillos, along with fresh sweetcorn, has brought on a recent spate of Mexican inspired dishes: guacamole – literally avocado sauce; a mole made from roasted chillies, tomatillos, and red onions; a salad or salsa where sweetcorn is the star ingredient; and sweetcorn fritters. Recipes will follow for each of these, but in this post I cover homemade guacamole. I do not, I must confess, have that much knowledge of Mexican cuisine, but I am fairly confident that this guacamole is a fair representation – certainly more so than the dull and insipid substitutes found in some shops. Continue reading