On with the mystery magical tour
G is for Green Tomatoes and Gem Squash
G is for Gem Squash – a South African variety of squash which can be eaten young or stored over winter. A small vining squash that produces numerous Gems. Delicious eaten when boiled (you prick the skin first) for 20 to 30 minutes, cut the top off, scoop the seeds out and add a dab or two of butter, some salt and pepper and if you like it some ground allspice. Eat with a spoon – let’s call it a meal in its own bowl.
And the other G’s? Well there is always Grass to mow and a Harvest of Heirloom/Heritage Green tomatoes to ripen, except if they are called Green Doctor, and are a tasty cherry tomato green with a pinkish-red hue.
H is for Herbs, Hanging Baskets, Heritage or Heirloom varieties
No kitchen or garden should be without Herbs and spices, somehow I never seem to manage to grow enough. But I do enjoy seeing the Coriander flowers, so pretty and delicate, a bonus to bolting herbs.
I grow a couple of tomato plants that are perfect for Hanging Baskets, they are the first to produce and take so little room. teeny red or yellow cherries to tempt the passer-by, or a quick fix for a lunch time snack.
I grow plenty of Heritage or Heirloom varieties be it tomatoes, carrots, beans or peas. Vegetables with a long history, of differing colours, of non-uniformity, of fabulous taste. A celebration in it’s own right.
I is for Icicle Radish, Iznick Cucumber Ice Cold Beer,
You can see I was starting to struggle here can’t you ! I had to reach for my seed packets for inspiration.
I grow Icicle radishes pretty much every year, a firey white long tapered radish, but they have all been snaffled and munched.
What I do still have growing are Iznick Cucumbers, a small snack-sized cucumber that can be grown outdoors. It’s another of the F1’s which I’m trying to wean myself off, but so far I’ve yet to find a great replacement. It’s delicious eaten young, not too seedy and the skin doesn’t need peeling. Perfect for salads but my favourite is to eat them thinly sliced and served with a dressing of rice wine vinegar, lime and a pinch of sugar alongside some stor fried noodles.
And when living so close to the sea there is always the possibility that I abandon the allotment, garden and kitchen and just head out to a bar overlooking the beach for an Ice Cold Beer or Glass of Wine, of course I could have an Ice Cream but can’t handle the dairy. Hey-ho, that’s the way life works out! I’ve Gone to the beach