Three Word Thursday

We have grown.

Hedgerow Ramblings // Thistles

Ted Hughes' words on the subject of thistles are far more eloquent than mine could ever hope to be. 

I was rather pleased with this picture, however.

Thistles

Against the rubber tongues of cows and the hoeing hands of men

Thistles spike the summer air

And crackle open under a blue-black pressure.

Every one a revengeful burst

Of resurrection, a grasped fistful

Of splintered weapons and Icelandic frost thrust up

From the underground stain of a decayed Viking.

They are like pale hair and the gutturals of dialects.

Every one manages a plume of blood.

Then they grow grey like men.

Mown down, it is a feud. Their sons appear

Stiff with weapons, fighting back over the same ground. 

Ted Hughes

Hearth and Home // Eating Seasonally - Zuccini cakes with dill and feta

It was one of my resolutions this year to try and eat more locally sourced, seasonal produce. This mostly means vegetables as B and I barely eat meat nowadays and only really when we visit friends and family. The thinking behind these goals was both environmental and economical - buying produce which is out of season is costly and often requires long distance shipping. There were discussions about getting seasonal veg boxes delivered but then we lucked out with our allotment and we are now naturally eating what is in season and is locally grown!

Two of our favourite food writers - Hugh Furnly-Wurnly (as he is known in our household - to everyone else he is Hugh Fernley-Whittingstall) and Nigel Slater - have long championed fresh, seasonal, locally sourced produce and, as a result, their books are filled with delicious recipes categorised by season. Nigel Slater's The Kitchen Diaries has rapidly become my all-time favourite recipe book - if you can really call it that. There are recipes in it (by the fistful) but it is also a journal in the traditional sense, chronicling Mr Slater's day-to-day encounters with food. It is absolutely delightful to read and this recipe, from the July section was absolutely perfect for us to make use of the two things we have a glut of in the allotment currently:  courgettes (zuccini) and dill! You can read my recent post about the benefits and other culinary uses of dill here, but this recipe is a great starting point. 

You will need: 

* 3 large courgettes (about 500 grams)

* 4 spring onions (or a medium onion)

* Olive oil

* 1 clove garlic

* 3 tbsp plain flour

* 1 large egg

* 100 g feta cheese

* A small bunch of dill (chopped)

* Salt and black pepper to season

Grate the courgette into a colander, sprinkle lightly with salt and allow to drain over the sink for around 30 minutes (you could do this into a tea towel and squeeze the water out if you are in a rush).

Chop the onions finely and warm them gently with a little oil in a pan. Add the garlic and courgette to the pan. When all is soft and turning a pale golden colour, add the flour and continue cooking for a couple of minutes, stirring occasionally. Beat the egg lightly and stir into the onion mixture, then crumble in the feta and chopped dill. Season to taste.

Finally, heat three tablespoons of oil in a shallow pan and drop heaped tablespoons of the mixture into the hot oil to cook. When golden on one side, turn over gently (they are pretty delicate so you will to be careful!). Lift the cakes out and drain on some kitchen paper. Serve as you wish...

We had ours with some home-made tzatziki and chunky potato wedges - also home-grown. Very satisfying!

Allotment Tales // An Impromptu Lunch

A warmed pitta, stuffed with some cold, roasted beetroot, a few slices of cheese, fresh tomatoes and a handful of just-picked rocket; enjoyed at the allotment, on a break from weeding.
Delicious.

Herbcraft // Dill

Dill is one of my favourite herbs - I absolutely love its flavour, largely, I think, because it brings back such strong memories of happy travelling experiences in Russia and Scandinavia, where it is native and used widely in culinary preparation.

Dill looks a lot like fennel, due to its bright green, feathery leaves and umbrellas of tiny flowers which turn to seed. However, it does not have the same aniseed scent, instead offering a sweeter, more subtle flavour that compliments fish well. The seeds are traditionally added to pickles in Russian and Scandinavian cuisine, and coupled with yoghurt and cucumber, make a fresh, cooling dip. More on the culinary uses of Dill to come later...

Medicinally, Dill has historically been used as a digestive aid, acting as a carminative, preventing gas and intestinal bloating. The seeds and leaves can be used in any number of recipes to calm the digestive system.  Dill's essential oil can also be used to encourage milk production in breastfeeding women. However, Dill should be avoided during pregnancy.

Allotment Tales // Flowers as Food

In addition to providing us with vegetables, fruit and herbs, gardens and allotments are places of sanctuary and enjoyment, so it is wonderful to see so many colourful flowers in bloom through the summer as well.

What is truly delightful is the thought that, as well as being visually pleasing, many of these flowers have culinary uses too.

As I wrote earlier in the month, herbs such as borage and chamomile produce incredibly useful and pretty flowers. Chives, likewise have lovely purple pom-pom flowers, which can be eaten cooked or raw and have a strong flavour - something of a mixture between garlic and spring onions.

Courgette flowers can also be eaten, stuffed with cream cheese and herbs, or battered 'tempura' style. Nasturtium flowers are another edible treat; they taste distinctly like cress and really brighten up any plate of food. 

This meal was concocted almost entirely from allotment produce. I simply fried some chopped yellow courgette and chopped chive flowers in a little olive oil; cooked the pasta and stirred through with the cooked veg, some wild rocket and nasturtium flowers (well washed, as they do attract tiny beasties) and added a sprinkling of feta cheese. 

Delightful summer food!

Three Word Thursday

One more sleep...