I am sure you would agree that one of the greatest disappoinments for an organic gardener is to find crop beds decimated by critters.
Here is my up-and-coming Dwarf Siberian Kale, Brassica napus ssp. pabularia. They must feel right at home at the moment, considering the antarctic-inspired weather here in Sydney.
The Russo-Siberian Kales mostly have come out of Northern Europe and Northern Asia. Kale is very high in beta carotene, vitamin K, vitamin C, lutein, and zeaxanthin. I look forward to using it in my kitchen.
This might seem like an odd subject for my food and travel blog. In fact, I have eclectic tastes and this article is well-written and presents a much-misunderstood subject with clarity. The founder of the website* where this link takes you has scientific credentials as well as spiritual ones.
"Kurmas vegetarian cuisine is attracting food lovers from all cultures with its exotic flavours, delicate spices, superb nutrition and positively addictive taste.
Today’s report by the BBC tells of the Church in Wales requiring a radical re-think: http://www.bbc.co.uk/news/uk-wales-18906518
This is one of my most attractive garden beds, planted in a transportable planting bag. It's called Mesclun. The name comes from Provençal (Southern France) mescla, "to mix" and literally means "mixture".
Mesclun is thus a salad mix of assorted small, young salad leaves.
A lone Snow Pea (Pisum sativum - variety 'Melting Mammoth') reaches for the clear Sydney winter sky.
Apparently this variety originates from the Near East. One of the earliest of European vegetables, it was used originally as a dried pea, then by the Romans as green peas.
Since I've been sharing my life with the world now for over 30 years, it is inevitable that there has been an imperceptible changing of the guard, so to speak. My books, cooking classes, recipes and cookery shows that were presented throughout the eighties, nineties and the noughties are being passed on to another generation.
I often receive letters from men and women who literally grew up eating food from my cookbooks, or who used to sit with their parents watching my TV shows. Many of these people now have children of their own.