A beetroot crop that needs bottling. Photo / Phil Thomsen
Kem Ormond is a features writer for The Country. She’s also a keen gardener. This week, she’s busy preserving her beetroot crop and trying new methods of using her tomatoes.
Although I was really looking forward to a glorious sleep-in on Waitangi Day, my beetroot was calling to be bottled.
I was up by 7.30am while the morning air was still cool and slightly misty, harvesting copious amounts of beetroot to fill two large stockpots.
I like to let them cook for a good hour to an hour and a half.
I then use what I call “the overflow method” and bottle them.
Bottling was a complete success, and all the jars sealed.
I have all my onions drying on a small deck outside my bedroom, and it is not impressing the feline occupants one bit, as the track to their favourite sunny seat involves manoeuvring their way over them.
It won’t be long till these are plaited and hanging on the verandah … the onions – not the cats!
I have beefsteak tomatoes galore, and have decided to be a bit more adventurous than just eating them raw, roaste, or made into sauce, soup, or relish.
I have been covering thick slices of tomatoes (and I mean thick!) in an egg wash, then coating them in panko breadcrumbs before lightly frying them.
I serve these up with pesto made from 1/2 cup fresh basil, three cloves of garlic, 1/4 cup olive oil, a good squeeze of lime, with salt and pepper.
Blitz up the pesto ingredients and drizzle over the tomatoes.
This dish is a good meat substitute and great served with a green salad and some crusty bread.
If you have an overabundance of tomatoes, of whatever type, why not make a beautiful, fresh tomato sauce and add some homemade pasta to it?
Honestly, pasta is not as hard to make as you think, and if you have the patience, you can make pasta ribbons by hand, no machine needed … go on, give it a go!
Cabbages are making their way into coleslaws and chow mein; there are plenty of broccoli salads happening, and green beans have been a staple dish of late.
With some of the hot days happening recently, it is great to have another option of fresh water for your felines and for the birds.
Bird baths are a great option, and there is quite a selection to be had.
Even a large, glazed bowl is another clever idea, but remember to keep the water clean, fresh, and topped up, especially on hot, sunny days.
If you have an herb garden, the herbs will be in full growth at present, so remember to pick bunches and dry in a cool, shady spot and once dried, strip and put into storage containers.
A selection put into small cellophane or paper bags is a wonderful addition to a gift bag for a foodie friend.
I am having a bit of a tussle at the moment, beating the birds to the grapes.
Yes, I could cover them, but I do enjoy the vine running across the front of my studio, so I’ll have to enjoy living in harmony with my regular, annoying blackbird – just like the corn has to live in harmony with my enormous sunflowers!
With plums and pears all coming ripe, many people are happy to give you a bag from their tree.
So, my suggestion is to beg, borrow or buy a dehydrator, dry some and store them away for winter.
Plums are also great to stew, pop into a paper cup and freeze.
When it is winter, pull out a cup, thaw and add to your porridge.
I am still eating last season’s tamarillos that I processed this way, and what a treat!
So, if you have any excess fruit or vegetables, make the effort to process them; it will make such a difference to your grocery bill, and you will be able to enjoy a few treats out of season.
Happy gardening.