Showing posts with label fennel. Show all posts
Showing posts with label fennel. Show all posts

25 Sept 2015

Three ingredients for a quick and easy warm autumn salad

I'm a big fan of warm salads and love kale for its many nutritional benefits (as well as being really tasty!) so this recipe is an autumn go-to, especially as I have most of the ingredients growing in the garden. (Pine nuts and pumpkin seeds being the exception.)



I make this Warm Carrot, Apple + Crispy Kale salad for supper regularly, adding a few freshly picked lettuce leaves from my balcony around the edge for added garden goodness. (It's also very good over basmati rice.)  It takes next to no time and - oh my goodness! - is spoon licking good.

It's so yummy that I usually scrape every last morsel from the roasting pan- but confess that I love the taste of aniseed so have tweaked the recipe to include fennel seeds (also growing in the garden and dried for winter use at the end of the year).

When I first made the dish, I added pumpkin seeds and pine nuts instead of the suggested mixed seeds (they were all I had) and I used fresh plump fennel seeds from the garden instead of dried.  I also used my whirly apple corer gadget to make rings which I sliced instead of laboriously peeling and making matchsticks out of an apple. (I love a bit of time saving, especially when hungry.)

I've also made it with extra heat by adding finely chopped red chillies and some finely chopped fresh ginger batons, and served with a poached egg on top.  I've also topped with grated cheddar, added chunks of feta cheese and sprinkled the egg with dried chillies ... although not all at once. I think this is one of those dishes that can be chopped and changed, quantities and ingredients, to suit.


Confession - there are, of course, more than just three ingredients in this recipe but I've focused on the main ones because they're available from the garden in the Autumn.

Here's my version of the recipe:

Warm carrot, apple + crispy kale salad 

(Prep 15 mins, cook 15-20 mins) (Roughly, serves 2 or 1 greedy person 😉)

Carrots - 3 med-large, peeled and cut into 6cm batons
Kale (curly or Cavolo Nero) - 4 good sized stalks
Apples - 3 medium (I grow Braeburn)3 teaspoons of fresh fennel seeds (or 1tsp dried fennel seeds)
2 Tbsp oil (olive, rapeseed, etc)
50g mixed seeds or nuts (I use 25g pumpkin seeds + 25g pine nuts)
A good drizzle of olive oil
Tamari soy sauce (optional or use ordinary soy sauce)
Seasoning (salt + pepper)


1.  Preheat oven to 180C, gas 4. Place carrots in a bowl and toss with the rapeseed oil and fennel seeds to coat.  Spread them out on a large roasting tin and roast for 5 minutes, then add the mixed seeds (or whatever you're using) and roast for a further 2-3 minutes until toasted and golden.
2. Add the chopped kale leaves (stalks discarded), toss with the carrots and seeds.  I drizzled more olive oil over the kale at this stage plus a drizzle of Tamari soy sauce and a grinding of black pepper.  Roast for a further 6 minutes until beginning to crisp.
3. Add the sliced apple rings, toss with other ingredients and pop back in the oven for two minutes.
4. Remove from oven, dish up and eat - on it's own, with a salad or as a side for a bigger meal. 




Do you like the sound of this recipe?  (Download the pdf here.)
Have you got any go-to favourites for your autumn garden produce? Share, please! 



25 Sept 2011

Seed saving

As well as noticing more bugs and slugs in the veg garden as the season revolves round into autumn, I'm also watching out for seeds.  Some will be saved for sowing next year, others have food uses.

Cerinthe, orache, sunflower and nasturtium plants are the ones in my garden to look out for as they are all prolific self seeders.  If the seeds are not collected, they'll scatter into the soil and pop up goodness knows where. (As I found with my nasturtiums and sunflowers this year.) Earlier this year I had to relocate dozens of tiny red orache plants that had self-sown from one underdeveloped plant plonked into the soil last summer.  I also bought one cerinthe seedling from Perch Hill Farm in Easter 2010 and collected the seed at the end of the summer; this provided enough seed for another 2 dozen plants this year.

Cerinthe seeds are very easy to collect as they're so obvious. Two large black seeds sit in the leaf bracts where the flowers were.  Here's the flower:

Cerinthe purple

and here's the seeds:

Cerinthe seedhead

When they're ready, you can just pick them off. That will be a job for this week. I won't be able to collect them all, scars in some of the bracts show that a few have already been shaken off by recent windy weather!

I've also grown fennel in my herb bed for the last two years - the leaves are lovely in salads and sauces if you like the taste of aniseed but are best cut before the plant flowers. A couple of weeks ago, I needed fennel seeds for a sauce and there they were, practically on my doorstep. They worked perfectly so I'm now going to cut the rest of the seeds for use in the kitchen; the main plant can be propagated from side roots separated from the main tap root.  The way to collect fennel seed is to cut the whole head then suspend it upside down in a paper bag although if the seeds are already fairly dry, make a paper funnel and brush them into this.

Fennel seedhead

I've read that fennel can be quite invasive - a bit like bamboo - but apparently makes a poor companion plant for other herbs so perhaps I've been spared the invasion by growing it in the middle of my herb bed! It's also worth knowing that whilst aphids find fennel thoroughly unpleasant, ladybirds, hoverflies and other beneficial bugs love it.

Sunflower seedheads drying

The other seed that I'll be saving, although not for myself, is the sunflower seed.  Last year I left the heads for the birds but as that encouraged a bit of random propagation, I'm cutting the smaller flowers when they've gone brown and removing the heads for seed and drying the stems because I'm hoping these will make good pea sticks next year.  The bigger heads will be cut and suspended as a sunflower perch, as illustrated in Dave Hamilton's book 'Grow your food for free (well, almost)'.

Other seeds I may be able to collect are nigella (love in a mist), calendula (marigold), poppy, hollyhock, wallflowers and nicotiana.  I've passed a magnificent nicotiana plant on my walk over to the heath, I may have to find the courage to ask the owners for seedhead in due course!

I wonder what seeds other people are saving?
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