Now we’re rural, it seems that a constant electricity supply is not something that can be taken for granted. Today, for example, someone somewhere turned out the power, all day long. I took it as a sign to give the garden some attention. Luckily our friend and nanny is staying, and she actually knows what to do with a garden fork, plus she has significantly more strength and stamina than me. She pulled the weeds and old plants from the greenhouse, turned the soil, shoveled in compost and then planted neat rows of salad and red onions. In the outside beds went broad beans and broccoli, and a suspect a fair bit more besides from my bill at the garden centre. The boys assisted way more eagerly than if it had been me in charge of the gardening. Probably because a sense of confidence in what you are doing inspires participation (whereas I tend to mill around, half heartedly pulling at the weeds before giving up and deciding to go and bake some cookies). The boys collected piles of leaves from underneath the old oak for mulch. It all looks very promising. Provided the chooks don’t get in amongst it.
I got a light scolding for letting the sheep into the garden. Admittedly it was all starting to look a bit friendly as the sheep marched straight onto courtyard and peered in the back door, then sauntered off to eat the roses. ‘You’re getting them into bad habits’ I was told. ‘They will wreck the garden’. All this of course is true. I do not always have good instincts with these things.
In amongst the frenzy of winter planting, the pumpkins were harvested. Now, I don’t normally enjoy cutting into pumpkins. In fact, I’d go as far as to say, that cutting the things up is a major disincentive to cooking with pumpkin, but today I was eager to crack into one. If I was a proper blogger, I would have taken some photos of the rather beautiful orange interior. Next time.
Pumpkin and coconut curry
Flesh of one pumpkin (or half if it’s a biggie)
4 -5 cloves of garlic
1 tsp finely chopped ginger
Handful of cherry tomatoes
2 spring onions
1/2 tsp cumin
1/2 tsp turmeric
1 tin coconut cream
1 tbsp coconut oil
Handful of mint.
Fry the spring onion, garlic, chili and spice in coconut oil. Add the pumpkin and brown it slightly, Add the coconut cream and simmer for 30 minutes until soft and sticky. Mint to serve. Good with rice, and chutney, and a sprinkle of slivered almonds.