Kem Ormond's trug may not be fancy, but it does the job. Photo / Phil Thomsen
Kem Ormond is a features writer for The Country. She’s also a keen gardener. This week, she’s updating you on what’s happening in her vegetable garden at this time of year, singing the praises of the humble trug, and even shares a couple of yummy summer recipes.
The festive season has passed, and my vegetable garden is now thriving.
At this time of year, I genuinely appreciate the effort invested throughout the season, as the rewards are evident in the abundance of fresh produce.
Currently, the corn is racing towards the sky, while I harvest salad greens, spring onions, red onions, broccoli, green cabbage, basil, raspberries and potatoes.
The tomato plants are growing rapidly, and it won’t be long before I am inundated with courgettes.
I love feta and courgette fritters served with a salad, just delicious!
Chillis, sweet peppers, beans and watermelon are progressing well, and my tamarillo tree is going strong.
Each day, I am greeted by vibrant sunflowers, and my newly planted lime tree already has fruit.
With all the produce you will be harvesting this year, you will need to transport it into the house.
One of the most effective and enduring tools I have used for gathering produce is the trug.
This traditional wooden basket has deep historical roots, originating in Anglo-Saxon England as heavy wooden vessels known as trogs.
In the 19th century, the design was refined in Sussex, most notably by Thomas Smith of Herstmonceux, who popularised the modern lightweight and elegant Sussex trug in the 1820s.
In New Zealand, handmade trugs are often regarded as works of art, typically crafted from untreated willow, poplar or hazel.
Their construction requires considerable skill, involving the steaming of wood and the careful shaving of slats to the precise thickness needed.
The process resembles assembling a complex puzzle, underscoring the craftsmanship required to produce each basket.
Although my own trug is not as ornate as some of these artisanal creations, it has served me faithfully for more than 30 years.
Its durability and practicality exemplify why the trug remains a valued implement in both traditional and contemporary gardening.
I thought I would share a couple of my favourite recipes that I make with some of my produce.
I’ve been lucky to receive some heritage tomato pulp (minus the seeds) each summer, and I turn this into pasta sauce that gets put into paper cups and frozen for use over winter.
It is not a thick tomato sauce; it is a chunky version, and I use it to replace any recipe that uses a tin of tomatoes.
I make it when peppers are abundant, and it is so cheap to make.
Also, if you end up with an abundance of courgettes, try my fritter recipe.
These are absolutely delicious served topped with sour cream and sweet chilli sauce, alongside a fresh green salad.
Ingredients
Cooking oil
3 large onions
6 garlic cloves
3kg chopped tomatoes
3 capsicums
Salt
Black pepper
Basil
Oregano
Method
Sauté the onions, capsicums, garlic and tomatoes in oil and cook for 20-30 minutes.
Add salt and herbs, cook for another 5 minutes.
Bottle or freeze in paper cups with a foil lid.
Ingredients
600g courgette
2 free-range eggs
50g tasty cheese, grated
100g crumbly feta
2 small spring onions chopped finely
Salt and pepper to taste
1¼ cups plain flour
1 tsp baking powder
Oil for frying
Sour cream and sweet chilli sauce (to serve)
Method
First, grate the courgettes and place them in a clean tea towel or muslin cloth and squeeze out as much liquid as possible.
It is essential to get as much moisture out as you can.
Place in a large bowl.
Add the eggs, grated cheese, feta, spring onions, salt and pepper.
Stir to combine.
Add the flour and baking powder, and mix until there are no lumps.
Add a little more flour if you think it is needed.
Using a large non-stick frying pan, heat the oil over a medium heat.
Add a heaped tablespoon of the mixture and spread evenly to about 10cm in diameter.
Turn when golden on the bottom.
When both sides are cooked, remove from the pan and keep warm in a low oven while you fry the next batch.
Repeat with the remaining batter until finished.
Served topped with sour cream and sweet chilli sauce, with a fresh green salad.