Family Feasting from the Garden
Autumn is the perfect time to harvest all those delicious vegetables that have been ripening in the warm summer sun as well as planting out winter crops such as beetroot, leeks and Chinese cabbage.
There is nothing more satisfying than picking a selection of treats from your very own vegetable garden and creating a feast for your family. April harvests boast a selection of squash and pumpkin that can be stored in a cool room for making winter soups in the coming months, as well as being the perfect addition to a hearty roast dinner when drizzled with olive oil, salt and pepper and roasted on a slow heat.
While the temperatures are still warm and sunny, why not create a picnic feast straight from your garden. Salads made from a combination of lettuce as well as the young shoots of peas and the tender leaves of beetroot and radish will not only taste delicious but will look fabulous too. You can add in freshly shelled peas, sliced radish or roasted beetroot. If you are feeling glamorous, why not add some goat’s cheese crumbled over the top and drizzled with olive oil. Served alongside boiled new potatoes from your garden and a steak straight off the braai. Delicious!
The last harvest of cherry tomatoes can be picked now, and any green tomatoes that look like they won’t ripen before the first frost can be picked and used to make a green tomato chutney which is simple to make and delicious when added to a burger or served plain with cheese and biscuits(see our recipe below).
- 600g Green tomatoes (you can use a combination of all types of tomato)
- 1 large onion, chopped
- 1 small red chilli, deseeded and finely chopped
- 250g sultanas
- 200g brown sugar
- 1 teaspoon nutmeg
- 1 teaspoon cayenne pepper
- 500ml malt vinegar
Roughly chop the tomatoes, onion and sultanas and add to a heavy-based pan alongside the chilli, sugar, nutmeg, cayenne pepper and vinegar. Bring to the boil whilst stirring. Once it has boiled, turn down the heat and simmer on a low heat for about an hour until reduced to a think pulp. Remove from the stove and leave to cool for an hour.
Stir the mixture once again, and then spoon into sterilised jars. This recipe can be enjoyed immediately or left to mature over a few months.