As someone reminded me recently, winter is just around the corner.
So taking advantages of the beautiful sunny autumn weather, I spent a great weekend cleaning up and generally getting reacquainted with my garden, which has been a little neglected these past few weeks.
LATE SEASON HARVEST
As spring comes to an end, the last of the chillis are coming through. The red one is a Poblano. It was mild and we used it in everything.
The yellow ones are a Japanese variety. They were very prolific and had a little bit of heat. I kept a few and are drying them out for next year.
The leaves on the turmeric plants have died off and shrivelled up for the year, so the tubers are ready to harvest. Use fresh and it will keep for ages.
As the weather gets colder, the garden is still producing.
Snow peas seem to love this weather and they are growing well.
The bees are still buzzing around, visiting the feeding off the Thai basil and the peas.
The parsley has taken off and I wish it was like this a few months ago, as we never seem to have enough.
I planted these cucamelons or Mexican mini melons as an experiment and they have been a surprise package.
They have been prolific growers, required very little maintenance and taste great.
I have left the plant in the garden and will see if it makes it through the winter as it’s still growing and producing.
I started off eating them as a snack or using them in a salad but I had too many so I found this easy pickle recipe to help use them up.
Have a look on the web as there are lots of recipe variations; here’s mine for good measure – Enjoy!
1. Cut up or halve 1½ cups of cucamelons, mix with teaspoon of dill seeds and ½ teaspoon of celery seeds and place in a clean jar (make sure it has a lid that fits well and creates a seal).
2. Mix ¾ cup of vinegar, 1/3 cup of water, 1 tbs of sugar and 1 tsp of salt and bring to a boil.
3. Pour the liquid over the melon pieces and fill to about 6mm from the top of the jar. Seal, let it cool and refrigerate for at least 2 days before eating. Will last up to 2 weeks.
Until next time,