Kitchen waste and rotten vegetables will form part of Garden Organic's daring display at the RHS Chelsea Flower Show 2006 (23-27 May). Europe's largest organic gardening charity will be going back to basics at this year's show with an exhibit called 'Garden Organic - it starts with compost'. The aim of this exhibit, sponsored by NFU Mutual, is to show that creating compost should be the very first step for all gardeners. Garden Organic
Kitchen Garden would love to feature your favourite seasonal recipes. Pam has offered to cook them for photography but first she needs you J to send some in. Don't be shy... it could become a regular part of what J is after all your magazine.
Simply let us know a little about yourself and why you've chosen the dish. Happy cooking.
wants to promote the fact that composting is a free and easy way for gardeners to create a fantastic fertiliser and soil conditioner. But even more importantly, the charity wants to raise awareness that home composting can have huge benefits for the environment.
I have mislaid a recipe for a rhubarb and elderflower drink, which was published in KG about two years ago. Could you please print it again? Thank you for an informative and friendly magazine. Mrs K Prout, Southampton
Pam says: The recipe was sent in by Dee Bush Bailey from Farsta, Sweden and took a bit of digging out but here goes:
Elderflower and rhubarb fruit juice concentrate
7 rhubarb stalks 1.5 litres/2Ji pints water 1.2kg/2lb 12oz sugar grated zest and juice 1 lemon 50g/lJfoz citric acid * 25 elderflowers (not stalks)
1 Bring the rhubarb to the boil in the water along with the sugar and simmer for 5-10min until the rhubarb is soft.
Remove from the heat and add the lemon zest and juice and citric acid.
2 Put the elderflowers in a large heatproof bowl and pour over the rhubarb mixture. Cover and keep in a very cool place for four days, stirring once a day. Strain through muslin and leave for several hours.
3 Store in sterilised bottles in the fridge for eight to 12 days; or freeze in suitable containers allowing room for expansion of the liquid.
* Citric acid is an organic acid obtained by fermentation of the juice from the fruits of the Lemon tree " (Citrus limon) mainly indigenous to Northern India. It is widely cultivated in the Mediterranean, South Africa and Australia.
A natural ingredient and preservative, it is used in many cosmetic and hair products including bath bombs, moisturisers, lotions, balms, facial cleansers, soaps and creams, low pH shampoos, conditioners and dandruff treatments.
NO MORE TEARS
I would like to know if I can use onion seeds from the ones I grow on my patch as a herb to use in naan bread and the like?
Dawn Peacock by email
Pam says: No problem, Dawn. I like to brush the tops of naan bread with melted butter and sprinkle over onion, poppy or sesame seeds before cooking.
DILL is a pretty, delicate and ferny herb with the flavour of aniseed. It is sometimes confused with fennel, as its habit and flower heads are very similar.
Dill prefers full sun and light, free-draining soil. It grows quite long and lanky, 60-90cm (2-3ft) tall with a spread of only about 15-23cm (6-9in). In summer its yellow flowers produce fragrant seeds, which can be used in pickles.
Dill needs to be grown as an annual, and April and May are the ideal times to sow but you can sow outside until late August. Thin plants to about 20cm (8in) apart.
Dill can also be sown in pots. Sprinkle a few seeds over compost and cover with 13mm (J2in) compost or vermiculite.
It is a good companion plant for carrots as its aroma helps to confuse the carrot root fly. Sow a row between rows of carrots.
A classic accompaniment to fish dishes, dill is also used in vegetable and meat dishes. Chop finely into yogurt, to add a fresh but light zing to grilled meat and fish.
The leaves can be used to make a tea and they will also freeze well.
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