GBHD – Eating and harvesting at the beginning of December

I mentioned picking the main heads of broccoli, well already many of the plants have large secondary heads; one plant has so many there is more to eat from the secondary florets than there was from the first main head!  I love broccoli cooked in many different ways: just plain with a little new oil drizzled over, cooked then refreshed and then recooked in oil flavoured with chilli and garlic, roasted in the oven with coriander and garlic and, perhaps my favourite, cooked then used to make pasta sauce along with anchovies, garlic and chilli – this is a speciality of Puglia (Apulia).  Risotto with broccoli is also a warming winter dish.  Last week when I picked all the secondary heads that were ready there was enough to make risotto, pasta sauce and two portions just eaten as a vegetable.

A few fresh dwarf green beans - a treat at the end of November

A few fresh dwarf green beans – a treat at the end of November


I’ve never had such large secondary heads on broccoli before.


Colourful chard is giving a good crop and amazingly I picked fresh dwarf green beans from the last sowing outside, they are slow to grow now but taste very good.

Strawberries continue to give us a couple of bowlfuls a week, such a treat at this time of year.  I made juice with the pomegranates, there weren’t so many this year and they were small so not enough to make jelly as I had intended, but the juice was delicious.

Last weekend was cold, a time to be in the warm kitchen and cooking.  With some leeks, carrots and celery plus frozen Barlotti beans I made a hearty soup, served drizzled with our oil it was perfect to warm us in what is now definitely winter.

I also decided to make some jams and jellies with fruit I’d stored in the freezer during the summer.  Raspberry jam and Blackberry jelly (actually from fruit from 2011)

Blackberry jelly, just beginning to boil

Blackberry jelly, just beginning to boil

and strawberry jam, crab apple mint jelly and (something I’ve never made before) green pepper and chilly jelly; there is one red and one yellow pepper but the rest are all green and I don’t think there is much chance of them ripening, hence the idea of making the jelly.

Green peppers ready to be added to the food processor along with green chillies

Green peppers ready to be added to the food processor along with green chillies

I can post any of the above recipes if anyone would like them.

There are a few aubergines, enough for one last meal but then the plants will be pulled out and added to the compost heap along with the basil plants that have lost all their leaves.

I’ve already used all my onions from this summer so I’ll have to grow more next year.  I’ve already planted some garlic and bought some red and yellow onion sets plus some shallots, I think now that the weather seems to be getting cold, I’ll wait and plant all the sets in February or early March.

While I was buying some new gardening gloves I saw that they were selling asparagus crowns, so I was tempted into giving them a try.  They weren’t a named variety and I’ve no idea if they are male or female, I will have to wait to see if they are worth the space they will take up.  I’m trying to work out how I might have space for some more beds – there is an area that is part of the property but outside the fence.  I is a bit of a slope so will need to be terraced I think.  It maybe too much work to be able to develop this space but it is hard knowing the space is there but I can’t use it.

Thanks to Christine and Barbie for hosting GBHD; they have late spring and summer crops now, so that will be a contrast to the wintery veg from the northern hemisphere.