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There is nothing that signals the warm change like the taste of home grown tomatoes. Summer through to autumn is the main cropping season for these varied fruits, but if you’re prepared to put a bit more effort in you can start some cherry tomatoes early (inside or in a greenhouse) and have them fruiting well by mid spring.
Grow different colours and varieties and use them to create a wonderfully rustic bruschetta with basil from the garden. You will need a good handful of tomatoes, 10 or so basil leaves, balsamic vinegar, olive oil, fresh garlic and a rustic loaf of bread such as pane di casa.
Chop your tomatoes in half or into rough chunks, add them to a bowl and stir in a splash of both balsamic vinegar and olive oil. Leave the tomatoes to marinate while you prepare the bread.
Toast some chunky slices of rustic bread and rub the top of each slice with a cut fresh garlic clove.
Roughly chop some fresh basil (add some parsley too if you like) and you’re ready to assemble. Spoon tomato mixture on each piece of bread and add a good sprinkle of herbs on top. Buon appetito!
Beautiful home grown shelling peas are one of the joys of the veggie patch in spring, and, when combined with fresh garden herbs in this easy vegan pesto, they’re the taste of the season.
You will need two cups of peas, a good handful of fresh herbs (tarragon, mint and dill are the best mix but have a go with what you have!), one spring onion (or chives), one lemon, one tablespoon of olive oil, a little salt and black pepper. You can use either fresh or frozen peas for this recipe. (If using your fresh peas, gently blanch them in water until they’re vibrant and floating.)
Juice and zest your lemon. Roughly chop the herbs and spring onion and throw all ingredients in the food processor. Pulse until the peas are broken down but it still have some texture to them. This is absolutely delicious on fresh pasta or on rustic bread toasted and topped with a thin slice of Reggiano.
It’s so nice to get back to salads once the weather warms up! This recipe can be made with quite literally whatever herbs and vegetables you have growing in your garden. You will also need a red onion, a couple of garlic cloves, olive oil, a lemon, feta or goat’s cheese, sumac (optional but delicious!) and salt and pepper to taste.
Gather around three cups of summer veggies (sugar snaps, snow peas, green beans, asparagus, radishes, spinach, silverbeet, kale, spring onions) and a good handful of fresh herbs (mint is delicious but use whatever you have). Juice and zest half your lemon and mince the garlic. Combine these with the olive oil, sumac, salt and pepper to create a simple dressing.
Roughly chop the veggies and herbs. Lightly blanch and then cool any vegetables that need it, leaving those that don’t fresh and crunchy. Combine them all in a bowl, toss through the dressing and top with chunks of feta or goat’s cheese.
If you’re lucky enough to have a lemon tree this is a great way to use the fruit. Combined with mint, this is like a Mediterranean style limonada.
You will need a good blender, two cups of ice cubes, four large lemons (or limes), a good handful of mint (around 20 to 30 leaves) and about half a cup of sweetener, or to taste. You can use sugar, honey, or a substitute.
Wash the lemons and roughly chop two, leaving the skin on but removing seeds. Peel the remaining two lemons, chop and remove seeds. Place all ingredients in the blender and liquify. The drink should froth slightly. Have a quick taste and add more sweetener or more mint, to your taste.
You can then drink it as is or strain it if you prefer. Half half with soda, garnished with a lemon slice and mint leaves makes a delicious afternoon drink.
