If you are on our Facebook group Planet Vegetaria, you may know I fancied a curry last week... but a different one than those I usually make.  I also wanted something creamy though without coconut milk (watching our weight and fat intake!).  In the fridge I had a large red onion (given to me by a fellow plotter), and had brought back from the plot our own Uchiki Kuri squash (grown by me... one of very few this year!).  I decided to add chickpeas, as they are a staple for us, and for the creaminess I wanted I added red lentils, a staple in much of our cooking - when these broke down I knew they'd give the creamy texture I wanted.  Whilst cooking this dish I decided I needed something green, so a couple of handfuls of green beans from the freezer did the trick.

I guess prep time and cooking was about 40 minutes.  Eating was quite a bit quicker!!

We often add a spalsh of Bragg's Liquid Aminos* to a finished plate - it adds a saltiness and a zing!

This is very much a recipe creation in motion, though I have to say this one came together rather swiftly as it tasted so good!  I think there are a few tweaks, though these will have to wait as we now have several portions in the freezer (the chickpeas and beans will help keep texture in the dish when defrozen).  Having said that, this recipe is changeable - swap out the squash for deep-flavoured parsnips when they're ripe for harvesting, or use chunky leeks instead of the onion.  This is the joy of cooking... it doesn't need to be exactly the same ingredients in your favourite recipes each time, though you do need to have some sense in what to swap for what!

If you did want to use coconut milk then please do, maybe half a can instead of the same amount of water - though you may need to add an extra few tablespoons of water as coconut milk does thicken a dish a little.  I think next time, when we've had a low fat day, to add another flavour dimension, I might add a tablespoon of peanut butter stirred through before the green beans are added; this would be for a treat and to have a different 'dish', though I doubt it will become our go-to recipe for this meal!

I used canned chickpeas for convenience this time, though you could cook your own chickpeas and use those, replacing the liquid in the can with water.  I often have portioned up cooked chickpeas in the freezer for convenience, though not this time!​

Obviously, if you have coriander leaf in your fridge or are growing it, or parsley if you prefer, feel free to chop it up not too finely and add a sprinkle to the finished dish... it will pretty it up nicely!!

Ingredients

1/2 tbs Olive Oil (or lighter oil if you prefer)
1 large ​Onion, chunky slices
6 plump cloves of Garlic, crushed or chopped
3 inches (grated) / 2 frozen blocks Root Ginger,
3 tsp Cumin Seeds
6 Cardamom Pods, de-seeded (discard empty pods)
1 level tbs Madras or Curry Powder
2 cans Chickpeas, not drained (or 500g cooked & 250ml Water)
200ml Water​
1 level tbs Vegetable Bouillon Powder or 2 stock cubes (crumbled)
1 medium Butternut or Kuri squash, deseeded and cut into bite size chunks
250g Red Lentils, washed and drained
​300g Green Beans, frozen or fresh

Method
​
Place a large pan over a medium heat - make sure the pan has a tight fitting lid though don't use it yet!  Add the olive oil and onions and fry gently, stiring with a heat proof spoon until softened and just starting to take on colour.  Stir through the garlic and ginger and cook for a minute, then add the cumin seeds, cardomom seeds (NOT pods), and Madras powder and stir occasionally for two minutes.  Add a tablespoon of water if the mix starts to stick.

Add all the chickpeas, including the liquid in the can (it's called aquafaba), and 200ml water (450ml in total, if using your own cooked chickpeas), and with the lid on bring to a boil and simmer for ten minutes.  Then add the bouillon powder, stirring through thoroughly.

Add the squash and stir through, then add the red lentils, stir them through, bring to the boil then lower the heat right down, pop the lid on and simmer for 10 minutes, stiring every few minutes so the lentils do not stick.  If your mixture is looking a little dry then add two tablespoons of water at a time and continue simmering.  After 10 minutes place the beans on the surface of the mixture and let them steam for about 5 minutes, again with the lid back on.

The curry is ready when the squash is cooked through, the lentils all have softened to create a creamy sauce, and the beans are still al dente.

Serve with brown rice or bulgur wheat, or spooned over crispy baked potatoes.​

Sometimes, events that happen in our lives can really impact our mood, making us feel a bit down, or without direction or motivation. Any day, though especially during these times we think it’s important to find a moment of joy, or two - those brief moments that make you smile and lift your mood or motivation level.

In our inaugural newsletter, we asked subscribers to submit their own Moment of Joy, and below we share two of the many we received and read.​

Mary Ann Nute sent us this of her Moment of Joy:

"My Moment of Joy was growing Pizza Thyme {a thyme with both thyme and oregano flavours}.  It is thyme on steroids.  Just a joy to smell and cook with.  My veg garden was pathetic this year.  The year before it was almost destroyed by rabbits, turkeys, chipmunks and everything else that runs around here.  So regretably I did not put alot of effort into it this year.  Next year I hope to continue to be encouraged by the results of fellow Planet Vegetarians."

Thanks hugely for sharing Mary Ann.  🤗

Photo:  plantrescue.co.nz

The above is self-explanatory and goes to show how the simplest actions can bring that Moment of Joy.  🤗  And of course, if you're on Facebook do remember to subscribe to Vivi's Kitchen Garden... we're sure you already will be, though if not... 👍

​Guernsey Gâche Mélée (pronounced Gosh Mel Ahh) is a traditional Guernsey baked apple dessert, and one of the finest desserts ever in Paul’s humble opinion! In Guernésiais (Guernsey's local patois), gâche mélée simply means cake mix.

It's made with apples, butter, sugar, flour, a bit of milk and sometimes spices (mum used a quarter teaspoon of mixed spice), all mixed and baked to a delicious golden brown.

At this time of year, with apple harvests being brought in and the nights really drawing in, this is the perfect if somewhat rich dessert.  It can be served cold (great for a picnic) though Paul loves it with a generous trickle of Guernsey cream or large dollop of custard.

The recipe below was originally handwritten and gifted to cousin Tina by her mother-in-law.  Mum's recipe was similar though with the addition of mixed spice.

​We haven't done a video on this yet... though I have a feeling we may!!  

Enjoy!!


Ingredients

1lb cooking apples (weighted after paring and coring)
5oz Self-raising flour
5oz Sugar
2.5 oz Butter or Suet (vegan option)
3 fluid oz Milk or Oatmilk (vegan option)
1/4 tsp Mixed Spice (optional, and in mum's recipe)
Good pich of salt

Method

Chop apples into small pieces (1/2 inch cubes).
Place all ingredients into a mixing bowl and stir well with a wooden spoon until toroughly miced.
Place the mixture into a well-greased tin measuring 7" by 9" and bake on Gas 2 / 300F / 150C / 140 Fan for 1.5 hours, till golden brown and the apples are cooked.  Add an extra 15 minutes if needed.
Cut into squares and serve with cream.

Dessert in photo baked by cousin Tina!!  🤗

Well, the weather has been really up and down over the summer and with us both having gone down with a lurgy last month eating well has been really important for us - it always is, though especially important during or when recovering from illness.

This nutritious red cabbage salad is full of excellent vitamins and minerals with a good punch of protein from seeds, pine nuts and lentils. It has a zingy dressing and a distinctly crunchy bite. This serves two as a delicious and nutritious lunch, and would be perfect to have with Richard's Simple Pitta Breads from his Cheap, Tasty and Filling YouTube series - add some homemade hummus for extra protein and deliciousness

Ingredients

​ For the salad:
300g red cabbage, cored and shredded
2 large carrots, grated
1 medium onion, finely diced
1 pear (or apple), cored and sliced
2 celery sticks, sliced
100g dried puy lentils* (or 200g pre-cooked)
2 tbsp pine nuts
2 tbsp pumpkin seeds
2tbsp sultanas
1tbs liquid aminos / soy sauce (if using dried puy lentils)*

For the dressing:
1 tsp clear honey
1 tbsp lemon juice
1/2 tbsp olive oil
Salt
Pepper

​Method

If using dried puy lentils, rinse the lentils in a sieve then place with 250g of water and the liquid aminos/soy sauce in a saucepan, bring to a boil then cover and simmer for fifteen minutes or until just al dente. The liquid should all have been absorbed by the lentils when cooked, if not drain the excess liquid away. If using tinned lentils tip them into a sieve and leave to drain for 30 minutes, discarding the excess liquid.

Whilst the lentils are cooking/draining, prepare all the other ingredients, except the dressing, and add to a large bowl.

Mix the dressing ingredients in a small bowl or cup, adding salt and pepper to your taste. When the lentils are cooked let then cool for ten minutes, stirring occasionally, then add the dressing and stir through thoroughly.

​Pour the lentil and dressing mix over the salad and toss until all ingredients are fully mixed and coated with the dressing.

​
Photo by Richard Leighton Hammond

The fifth in my series of articles of A Guernsey Gardener in London was published on 26th March 2022 in the Guernsey Press, my homeland newspaper.  This month I am talking of how I plant and grow our early potatoes, and the memories that I have of growing potatoes in Guernsey with my dad in his garden and my uncle in a huge field beside his house.  The first two paragraphs of the article are copied below, and to read the full article for free click on the link under the paragraphs.  Enjoy!!  👍​

"For me, March is the month that really kick-starts my growing year. While we already have garlic, onions, broad beans and overwintering brassicas in the ground and growing well, this month is the one where our planting of seed potatoes begins, and if the weather is warm enough carrot and parsnip seed packets will be to hand, waiting for just the right sunny day.

Throughout most years of dad growing at Martyndale in St Peter’s and Le Pignon in Castel, he earnestly followed the traditional way of planting and growing potatoes. When seed potatoes arrived, usually around early to mid-February, dad would place them in used tomato trays in the greenhouse, nestled in newspaper so they didn’t touch each other; at Martyndale they were placed by the window in the garage as this was sheltered though got good sun. Tucked in their trays they’d get the light they needed, though not the cold they didn’t. Slowly, over the next six weeks or so, chits would form… dark and green and strong."

To read the full article for free click the link below:

https://guernseypress.com/news/features/2022/03/28/kick-starting-the-growing-year/​

The fourth in my series of articles of A Guernsey Gardener in London was published on 26th February 2022 in the Guernsey Press, my homeland newspaper.  The article looks at soil fertility, and how seaweed throughout the years has been a staple soil additive, especially in Guernsey.  The first two paragraphs of the article are copied below, and to read the full article for free click on the link under the paragraphs.  Enjoy!!  👍

"With all seeds now sorted and stored for this year’s sowings, February is a good time to turn my mind to one of the most important yet often overlooked elements of gardening and growing – the soil!  There’s little point in nurturing seeds to seedlings and then on to healthy plants to then transplant into soil which is ill-equipped for the growing on and blooming or harvesting of the bounty.  Soil needs to be healthy and rich in goodness, whether that comes from our own homemade compost, from bought in bags of peat-free growing medium or from well-rotted cow or horse manure it doesn’t really matter, as it’s all good food and structure for our soil.

One lesser-known soil additive (certainly where I am in London!) is one that gives a broad spectrum of micro-nutrients as well as the big macro-nutrients of nitrogen, phosphorous and potassium.  Additionally, this soil additive has important carbohydrates which together with the other nutrients it releases are essential building blocks in the plants we grow.  This lesser-known soil additive – seaweed!"

To read the full article for free click the link below:

​​https://guernseypress.com/news/features/2022/02/28/a-storms-gift/

My third in the series of articles of A Guernsey Gardener in London was published on 31st January 2022 in the Guernsey Press, my homeland newspaper.  The article looks at how January is the perfect month to sow plans for this year's growing season, and sort our seds of what you want to grow.  The first two paragraphs of the article are copied below, and to read the full article for free click on the link under the paragraphs.  Enjoy!!  👍

"JANUARY is always a quiet time at the plot, as it was always at our home gardens in Guernsey… summer’s sun is a distant memory and now warming cups of tea, a slice of cake and a roaring fire are a very welcome treat.

Outside, the weather is damp and cold, the soil the same – and sometimes frozen in London. Growth rates across the board are negligible, though there were and are always a few shards of bright green growth erupting from some Bunyard’s Exhibition broad bean plants or early sown Meteor peas. At the allotment just now, the broad beans are struggling against critters trying to munch them – signs, I fear, of the climate crisis and recent milder winters. This year’s shards of life that dazzle lime-green in bright winter sun are coming from our three types of garlic – Thermidrome, Messidor and Primor, together sounding like a trio of Mexican bandits."

To read the full article for free click the link below:

https://guernseypress.com/news/features/2022/01/31/summers-sun-seeds-and-sowing-of-plans/

​The second in my series of articles of A Guernsey Gardener in London was published on 20th December 2021 in the Guernsey Press, my homeland newspaper.  The article looks at our Christmas harvests, and how a typical day used to be when I was growing up at Le Pignon in Castel, Guernsey.  The first two paragraphs of the article are copied below, and to read the full article for free click on the link under the paragraphs.  Enjoy!!  👍

"‘CHRISTMAS time, mistletoe and wine’, so suggests an old client’s most catchy and ‘memorable’ Christmas song, though for us gardeners and growers it’s less about mistletoe and wine and more about Brussels sprouts, parsnips, new potatoes, carrots, cabbage and any other vegetable we can bring into the kitchen, straight from being harvested, for cooking for our Christmas lunch.

I guess of all days of the year Christmas Day is the day us green-fingered lot want to harvest fresh vegetables straight from a garden or allotment. A day for celebrating the bounty of the work that has gone on throughout the year to ensure the crisp freshness and homegrown tastes to share with family and friends that grace our table. For some, Christmas Day is a day of celebrating a birth two millennia ago, for others it’s a time to gather and share gifts and happy times, and for a few it’s simply a day off from the everyday drudgery of life – for most it’s likely a mixture of these and a fulsome meal around a crowded table strewn with disarmed crackers, printed novelty jokes and a microscopic plastic magnifying glass."

To read the full article for free click the link below:

https://guernseypress.com/news/features/2021/12/20/all-i-want-for-christmas/​

​Yesterday, the first in a new series of articles of A Guernsey Gardener in London was published in the Guernsey Press, my homeland newspaper.  The article takes it all back to where it began for me - as a young child in a lane in Rue du Lorier, St Pierre du Bois, Guernsey.  The first two paragraphs of the article are copied below, and to read the full article for free click on the link under the paragraphs.  Enjoy!!  👍

"MARTYNDALE, Rue du Lorier, St Peter’s… that’s where the seed of A Guernsey Gardener in London was set, though it was not for another four decades and more that the seed would be sown.

Looking back, those days of the late ’60s and early ’70s were pretty idyllic for me… a huge garden with flower borders, loads of lawn to play on and a good area of ground set aside for the growing of fruit and veg. We were surrounded by fields, flower-splashed meadows and family, friends and a host of aunts and uncles who were named such simply for being part of our lives than being a blood relation; the occasional cow found in the garden that would be led around the side of the house, up the road, and along Route des Paysans and back into its field; secretly scrumping in a nearby orchard (when in fact the owner always knew full well); the spring-picking of violets and primroses that would be sent off by dad to Covent Garden (note – not something to do these days); the whole street pasting asters of all colours of the rainbow onto a float for entry to the Battle of Flowers… and that heavy heady smell of the glue; walking to St Peter’s School and all the playground fun, and swimming certificates for a width, a length, two lengths and more; and the utter joy of a walk down to L’Eree and a day on the beach… a beach which to this day is one of my favourite places in the world to sit, chat, laugh and reminisce with a swiftly melting soft ice cream cone and crumbly chocolate flake in hand."

To read the full article for free click the link below:

https://guernseypress.com/news/features/2021/11/12/where-it-all-began

Saturday... A Bank Holiday weekend... Blue skies. Grey skies. Billowing white clouds. Blankets of grey. Sun. Brief showers... very brief showers... and lots of chat.

Being the first Saturday in May it was Naked Gardening Day, though no one I know of... including myself... was brazen enough to go the whole hog; I did go barefaced apart from suncream and wearing a T-shirt... so my arms were definitely taking part in the day of the year that elicits a huge amount of social media interest with very little full-on nudity... which is both fair enough and a good thing in my view!! Much more Monty Don and Carry On rather than red-light district... thankfully!

Being Spring Bank Holiday weekend in the UK I guess it was always going to be a busy three days at our site, as I'm sure it was across most sites in the four countries of the UK... and possibly allotment sites, Victory Gardens, community gardens and such other community-driven green spaces around the northern hemisphere too. Down Under, the busyness is of a different time; gathering harvests, relishing bounties and seed-saving for next year's hopes and dreams... polar opposites, literally!

As I chatted with plot neighbours there was much talk of how this year is behind last year; the sunniest April on record still turned out to be the frostiest since the great depression. Early potatoes still not showing, carrot and parsnip sowings delayed, direct sowing of French beans postponed, tomato plants still being coddled at home, fleeces readily at hand, greenhouse venting largely closed, warmth whilst in sunshine, chills in the shade, flasks still filled with warming liquids rather than cooling cordials, and no rain... or too little to give any real benefit. The forecast was for the Bank Holiday weekend to end with a downpour, or two, or three... and no one was complaining... and no one is now as for once that forecast was right!

With so many wanting both to chat and just crack on with their tasks a quiet job I'd planned for Saturday was moved to the day after, and a job for the day after was done instead. Beds were topdressed with Soil Improver and Peat-free Compost, and their bags dried out and readied for re-use. The forecast rain would mellow the topdressing onto the beds, and the nutrients will start working their way down.

Shortly after my job was done I was told by a passing fellow allotmenteer that my beds were so neat that they looked like they were on parade... and I sort of got the drift, and hoped for once the forecast would be right so that we WOULD have rain on my parade... which we did. I'm still deciding which beds will hold brassicas, and which beans and salads and direct-sown beetroot and turnips, and more; one thing for sure is none will hold radish which remains a bête noir...

We're now well into our growing year, which for us runs October to September, just as it did for my dad; I know I think differently to others, and I guess in terms of this I always will. To me the planting of garlic and sowing of broad beans in October is always a good start for the year.

And on broad beans, will I do Bunyard's Exhibition again? This year they were bitten so hard by snows and rugged chill winds I think we'll be back to the seemingly sturdier Aquadulce Claudia come October. And that's where part of my head is now... October... and next year. I'm already making notes, as it's never too soon... varieties I want to grow... and ones I don't... seed-saving of what and how and when. I'm doubting onions will be in our beds next year. In fact, I doubt we'll do onions here again... unless, of course, we do...

So the weekend wore on and work got done... hoeing, weeding, raking, topdressing, watering, tidying and importantly the art of quietly observing; a simple yet complex skill that often many forget.

Of all that got done on our May Day at the plot, and during the rest of the weekend, the most important was chatting... chatting is so important, and such an intrinsic part of allotment life; remaining socially-distanced didn't mean we had to remain distant. Catching-up... who's doing what, feeling well, needing an uplift, a gifting of smiles, a sharing of laughter, a listening ear for someone's sorrows, and an uplifted heart from sharing someone's joys... simply spending time in the company of others whether friends, colleagues, acquaintances or simply frequently passing nods and smiles. This is allotment life... as important as communing with the soil, sowings, seedlings, plantings, harvests, Planet Earth and Mother Nature is communing with each other.

A Guernsey Gardener in London, 4 May 2021