With the festive season upon us, as well as her usual tips Hannah shares some of her favourite recipes for Christmas treats from the garden.
Elder grows like a weed. It is in fact a pest plant in the region, so I can’t advocate planting it, but I can recommend picking the flowers to make drinks because the more flowers are picked, the fewer berries left for birds to spread.
Elderflowers can be dried to make tea over the winter – good for flu apparently – or preserved in this sugary syrup. It’s a great summer non-alcoholic thirst quencher made with soda and a touch of citrus or cucumber, or frozen into a delicate, delicious sorbet.
Elderflowers are best picked when just open.
Elderflowers have a very short season but if you miss them, you can always support local business Kāpiti Kitchen by buying their elderflower cordial.
A great cold pudding to make 2-3 days ahead. Berries and currants are starting to produce now, and if you don’t have enough in your garden a berry picking trip up the coast is always a good day out. (Call Penray’s ahead to check as availability is often limited before Christmas). If you don’t have enough fresh berries, thawed frozen ones work too. Use a mixture- redcurrants add a bit of acidity, raspberries and strawberries for sweetness. Serve with yogurt, cream or icecream.
Nigella Lawson: “We line a pudding base and shape with, I'm afraid to say, generally pretty awful bread. It's white bread. You line a pudding base, then you lodge the bread against it. You fill it with this mixture of bruised red fruits, a little sugar, maybe a little teeny bit of lemon.
You put a lid on again with some bread. You put mini-weights -- a can of beans, it doesn't matter what -- and you leave it for 3 days. All the juices soak through the bread, making it scarlet. It's like a scarlet sponge. Then you slice it. It slices messily but deliciously, and you have it with cream.”
Christmas Day for me is about getting together with whanau and not stressing about a big cooked meal. This year, weather permitting, we hope to have a picnic. I can’t take credit for these salad recipes but can attest they are addictively delicious, and suit gluten-free and vegetarian family members.
Early summer in the garden:
Keep planting beans and zucchini every few weeks for an ongoing supply over the whole summer.
Plant out: Tomatoes, cucumber, beans, peas, potatoes, corn, lettuce, silver beet, pumpkin, squash, red onions, leeks (for winter), basil and other herbs.
Sow seeds: Salad greens, carrots, beetroot, radish, zucchini, pumpkin, cucumber, corn, beans, peas, silver beet, sunflowers.