Amanda's Table

From plot to plate the kohlrabi has landed!

We have grown kohlrabi on and off for a number of years.  We find it easy to grow and quite hardy for the North or Engalnd.  I always start the seeds off in the greenhouse and plant them out when they’re big enough.  When the kohlrabi is a little larger than a tennis ball you know it is ready to harvest.  Depending on when you plant them out, kohlrabi is in season from July until November.  Once picked it will keep for around two weeks in the fridge.

Meaning “turnip cabbage” the kohlrabi is part of the cabbage family.  It can be found in two colours purple or green.  It is the purple one that we grow.  It is an extremely versatile vegetable in that it can be eaten hot or eaten raw.  Treat it like a turnip and it makes a delicious accompaniment to your Sunday roast or eat it raw in a coleslaw or salad.

If you don’t grown your own veg but are fortunate enough to find a kohlrabi when out shopping, don’t over look it, give it a go.  With it’s mild sweet flavour you won’t be disappointed.  We harvested several yesterday and I made it into coleslaw serving it with homemade beef burgers and chips from our own potatoes.  Delicious!  Let me know what you think once you’ve tried it.




We are very proud to say that our tomato crop is doing extremely well.  Vats of tomato sauce for pasta have been made, delicious tomato salads have been consumed and today tomato ketchup has been made.  An ideal accompaniment for an impossible burger with potato wedges or homemade chicken dippers.  Enjoy!


Making Pasta!

We are still on holiday in Tuscany and enjoyed a lovely cookery class at Juls Kitchen.  In pictures, here is how to make ravioli filled with ricotta and spinach with a butter and sage sauce –


Our garlic crop has been harvested.  Due to one thing and another it’s not as good as last year.  We didn’t get a good hard frost over the Winter and could have done with more sunshine and warmth in the Spring!  The tomatoes are starting to turn red and the beans, cucumbers, courgettes and chard are plentiful.  We are still on holiday in Tuscany and our plot and greenhouse are being well looked after, thank you!

Tuscan Treats!

We have left the UK behind and are on holiday in Tuscany, Italy.  We have been buying fresh local produce and enjoying delicious meals in our favourite restaurants, not to mention the gelato!  We have tried various antipasto dishes, traditional Tuscan grilled meats and of course pizza and ice-cream.  Next week we are going on a family cookery course to learn more and turn our hand to traditional Tuscan cooking.



Our peas are coming in thick and fast now!  Delicious straight from the pod (ideal for lunch boxes) or lightly cooked and served in a salad. Try them tossed with cooked chopped baby veg – we like broad beans and courgette, a large handful of chopped herbs tossed in couscous with a good squeeze of lemon, salt and pepper.

Fancy a tipple?

Fancy a tipple?  Why not try something a little bit different, why not try making a fruit infused vodka.  It’s so easy, all you need is vodka, berries and sugar.  If you don’t grow your own fruit check out your nearest “pick your own” fruit farm or farm shop. Berries are best – raspberries, strawberries, gooseberries or blackcurrants. Try not to buy the fruit from the supermarket, as you just won’t get the flavour you are looking for.  Made now, they will be ready in time for Christmas.  Put your infusions in nice bottles and they will make great presents for any time of the year!


Everything is purple!

From the sprouts to the beans to the peas, everything is purple!  All we need is a little bit of warmth and some sunshine and we’ll be tucking in in no time!

Wildlife from our garden………

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