MENU

Friday, October 2, 2015

In My Kitchen, October 2015

Spring has certainly sprung and I am enjoyed the change in light and colour around our house and garden.  

Celery and asparagus in the freshest shades of green and purple. 


Soft brown light on carefully cleaned beer bottles.  These are lined up and ready for another highly anticipated tomato crop to be followed by a passata making session, all going to plan.  I hope I am not getting too far ahead of myself.  


Tiny flowers from the garden including thyme, coriander, kale, quince, broccoli, sage and borage.   


Monte Carlo biscuits sandwiched together with bright raspberry jam.  


This pure green crop of stinging nettles has voluntarily popped up in my vegetable garden thanks to the sheep manure I have applied generously over the years.  I think I almost have enough to make Rohan's nettle pesto or Michelle's nettle risotto.


Shades of purple and yellow in freshly picked silverbeet.  


There are more subtle tones of grey in a little bunch of saltbush picked from the paddock. When flowers are in short supply I love putting together bunches of foliage.  


Are you noticing a change in light and colour at your place?

Happy Friday friends! x

As usual I am linking up with cooking and creating extraordinaire Celia from Fig Jam and Lime Cordial.  

40 comments :

  1. Our asparagus has only just poked out for the first time. I really want to eat them, but we need to leave them on the plant and wait till next year. I'm super jealous of yours.

    ReplyDelete
    Replies
    1. Thanks Jo, try to be patient with your asparagus. Your patience will be rewarded!

      Delete
  2. Our asparagus has only just poked out for the first time. I really want to eat them, but we need to leave them on the plant and wait till next year. I'm super jealous of yours.

    ReplyDelete
  3. Squeal! I love that you are growing asparagus successfully, Jane xx

    ReplyDelete
    Replies
    1. Thank you Lizzy, it is a real treat!

      Delete
  4. Absolutely gorgeous, especially the asparagus!

    ReplyDelete
  5. Delightful spring colours - I especially like your tiny flowers. We're going into autumn with misty mornings and brilliant bright sunny days though I notice the different shadows in late afternoon.
    Ages ago you made a cheesy bread with beetroot tops that I copied, using nettles instead of beetroot leaves. It tasted delicious, so maybe another use for your nettles.

    ReplyDelete
    Replies
    1. Thanks Anne, that is a great idea for the nettles. I still haven't done anything with them...they are on the to-do list!

      Delete
  6. Gorgeous photos of spring-time. It's well into autumn here – long shadows; warm, soft sunlight; shorter days. Happily we're having lovely sunny weather, extending the time we can spend outdoors. I'm off out into the garden to pick a bunch of whatever I can find for the kitchen table. Have a lovely weekend x

    ReplyDelete
    Replies
    1. Your garden is amazing Sam. Thanks for calling in x

      Delete
  7. I love that bowl of edible flowers- a great idea for colourful additions to a salad. and the lovely pot of saltbush too. Just beautiful Jane.

    ReplyDelete
  8. Lovely to see your spring photos - we are getting into spring produce and loving all the asparagus - sounds like you might be cooking with nettles and are the flowers a pretty garnish to salads - perhaps I should try this with my thyme flowers!

    ReplyDelete
    Replies
    1. Thyme flowers are so pretty aren't they?

      Delete
  9. Jane, I basked in the light of your photos -- so breathtaking. We're entering Autumn here, so it's a different kind of light, but I've "noticed." I think Springtime light was created to highlight the gorgeous colors of those beautiful vegetables and flowers. :)

    ReplyDelete
    Replies
    1. Thank Kim, that is very kind. Enjoy your autumn light.

      Delete
  10. Hi Jane, Your photos are lovely, as always.

    ReplyDelete
  11. Definitely shaping unto be a great asparagus season. We are getting 4 or5 spears a day! Love shiny clean long necks :)

    ReplyDelete
  12. Jane, I love the look of your Monte Carlos, yum! they look buttery and morish for sure.

    ReplyDelete
    Replies
    1. Thank you, they disappeared quickly!

      Delete
  13. definitely noticing changes! it's a wonderful time of year, isn't it?
    i'm not game to make nettle risotto - even though I grow bucket loads of it unintentionally!
    and your asparagus is inspiring - as in, inspiring me to look for mine and look after it better.
    enjoy your week jane.

    ReplyDelete
    Replies
    1. Thanks e, I wonder if you found any asparagus? x

      Delete
  14. What a visual feast Jane! You could try using the nettles as a rinse for freshly washed hair - it gives an amazing shine and softness to the hair and strengthens is too. Simply harvest the young nettles, bring to the boil in a large pan of water, allow to cool enough to be nice and warm but comfortable for rinsing. Happy October!

    ReplyDelete
  15. Don't you just love spring? My garden it bursting too. Love your asparagus... you can't get fresher than that. I must try my hand at some Monte Carlo Biscuits, yours are inspiring.

    ReplyDelete
    Replies
    1. Thank you so much, happy baking and gardening!

      Delete
  16. Always the changing light isn't it. I'm loving noticing these things as an adult, (and photographer!)
    Your monte carlos look perfect Jane. My lot would hoover them up all in an afternoon, then probably wonder why they couldn't move due to the sugar rush :-)

    Hope your week is a lovely one. xx

    ReplyDelete
    Replies
    1. My lot hoovered these up too Brydie. Half of them went straight into the freezer to keep the sugar rush to a minimum!

      Delete
  17. The asparagus looks incredible. Our garden is coming to an end as autumn is now here so we have less light and changing colors all around, the Monte Carlo biscuits looks very delicious, so uniform in size too. They wouldn't last long with my three boys!

    ReplyDelete
    Replies
    1. No, these biscuits didn't last long. Although I put half of them straight into the freezer so we could enjoy some later. Thanks for calling in!

      Delete
  18. look at all that lovely fresh asparagus. i love that last photo of the foliage in the vase. nice shadows too. a great idea to use nettles.

    ReplyDelete
  19. You must be proud of your asparagus - it looks wonderful & I'm sure it tastes absolutely amazing! Did you have a party for all those Monte Carlo's? They look so good I don't think I'd stop at one ;) Have you shared a recipe for those bikkies? Hope it's not too hot for you at the moment. Thanks for the lovely produce in your garden/kitchen

    ReplyDelete
  20. Yes to the asparagus. I’m really enjoying it but alas, the season will be over all too soon. Such adorable little Monte Carlos. I think I will have to give them a go!

    ReplyDelete
  21. Yes the light has changed here - that super soft golden hue is gone, bolder contrasts are coming through in my photos now. I enjoy the changing seasons, it keeps photography interesting!

    Your garden produce looks so fresh and tasty. My summer seedlings are starting to get their toes in, the tomatoes are taking over and the last of the winter veg is starting to look worn out. I'm eagerly anticipating my first onion harvest, however small it might be.

    As always I loved the tour of your kitchen Jane - so many inspiring things!
    Sarah x

    ReplyDelete
  22. Jane, yes! I've just written about the change in light! It's so profound, and it seems to affect everyone's mood - we're all happier with more light! Your post is as lovely as always, and I wish I could add our comfrey flowers to your plate. I shouldn't love them as much as I do, because I know they might mean pulling out comfrey from all over the beds in a couple of months. Are beer bottles hard to clean? And oh how pretty your little flower pot in the last photo is! Have a wonderful month, dear friend! xxx

    ReplyDelete

Hello and welcome. I will try to reply to all comments eventually because I love the conversation! Jane