It's cold and wintry in most of Australia's southern states. What better way to warm yourself up this season than with a cookery adventure 'far from the madding crowd'. Some places still remain for this great retreat to be held a little less than three weeks from now.
For those of you that haven't heard of this event, Krishna Valley is in country Victoria, surrounded by State Forest.
APOLOGIES FOR THE OUTAGE. SERVER BREAKDOWN. I'M BACK!
This green-stemmed silverbeet is called Perpetual Spinach. It does not have a thick midrib like other chards, and has tender clumping leaves with a mild flavour.
Every morning I do the puja to my household arca-vigraha, Lakshmi-Narasimha. I like to offer a variety of seasonal fresh flowers and sometimes ripe fruit from my garden. In this month of July in England it is described as summer, although it is cool and raining quite a bit. But there is still a great variety of flowers available. And my raspberries have been ripe for two or three weeks and the blueberries are just about ready. Here are some photographs of this morning’s altar:
Slightly saddened to learn that the BBC World Service made its last broadcast today from Bush House in London, and their historic home will tonight fall silent after 70 years. The end of an era.
Srila Prabhupada was interviewed there, and a kind man from the Swahili Language Broadcasting Service helped me in putting the finishing touches to Srila Prabhupada’s Sri Isopanishad in that language back in 1982.
Another great edible herb in my garden is Perpetual (Sawtooth) Coriander (Eryngium foetidum). It's also called Thai Coriander, or Pointed Cilantro, Cilentro, Culantro, Thorny Coriander, Ngo Gai, Mexican Coriander, Phak Chee Farang, Daunketumbar Jawa, Chinese Coriander, and Long Leafed Coriander.
The smell and taste is very similar to regular coriander.
As I explained in Part One, a number of edible plants are doing very well in my midwinter patio garden. This perennial herb is Sheep Sorrel (Rumex acetosella). It can be eaten raw or cooked. I throw the leaves in dals and salads. It has a pleasantly sour flavour.
It has distinctive arrow-shaped leaves that make it easy to identify. If planted in the garden, it will run riot, so I keep mine in pots.
My favourite garden resident at the moment is Tat soi (sometimes written as tatsoi). It is unmistakeable as it grows - little bouquets of lush, dark green, spoon-shaped leaves. The leaves are firm yet soft, with a mildly-sharp, slightly spicy flavour.
Tat soi is a well-loved Asian green that goes by many names including flat cabbage, rosette bok choy, and spoon cabbage.
"This book provides quick, easy and healthy dishes you can prepare in a hurry. Kurma Das, Australias vegetarian guru, has done it again. His first two highly successful books, Great Vegetarian Dishes and Cooking with Kurma, along with their entertaining television series, made him a culinary celebrity worldwide.