GMG Green Thumb Club

[Pohjolas Daughter]

Many thanks for link, PD. I am putting it out on our whatsapp group. Discussions at a committee meeting just last Monday problems raised with nine empty plots. The land is worth millions and not good to give Council excuse to sell for development.

Sign me up for one!  Any modest-sized houses nearby for sale [One with a good living room for listening to music is a MUST though]?

PD

p.s.  Though how far away from me would my friend Lol be? 

Edit:  @Irons How many allotments are there total?   It sounds like (perhaps) that nine might be a lot?

[Irons]

Sign me up for one!  Any modest-sized houses nearby for sale [One with a good living room for listening to music is a MUST though]?

PD

p.s.  Though how far away from me would my friend Lol be? 

Edit:  @Irons How many allotments are there total?   It sounds like (perhaps) that nine might be a lot?

Over 150 PD. It is a lot and figures of empty plots heading in the wrong direction. Not so long ago a healthy waiting list. We see it time and time again when a new arrival in a burst of enthusiasm appears for a couple of weekends and then we don't see them for weeks or in some cases months. Your link does highlight faults in the way we operate though. Not enough emphasis in the social side of things. 

[Kalevala]

Finally, I (with a friend's help) moved two big plants into my basement.  One of those, my lemon verbena, I cut back really hard (hopefully not too hard).  A few years ago, I had thought that it was toast; I had left it outside too long and it snowed and a major branch was fatally damaged, so I thought that that was it and just wanted to get the pot out of the way and inside for winter, so (to make it easier to move), cut it WAY back (figuring that I'd pull it out roots and all come springtime).  Well, guess who went dormant (with limited lighting--all natural) and minimal heating?  The following spring, I saw new growth emerging from the old stems.

Mother Nature is certainly a way better gardener than I am! 🙃😂 ❤️

K

[Mandryka]

Do you cook with the lemon verbena, @Kalevala? I used to have a plant, it became very big and unruly, and I could never think of anything to do with the leaves, despite the lovely fragrance.  I'm not a great one for tisane.

[Kalevala]

Do you cook with the lemon verbena, @Kalevala? I used to have a plant, it became very big and unruly, and I could never think of anything to do with the leaves, despite the lovely fragrance.  I'm not a great one for tisane.

I've used it to make herbal teas during the summertime (along with other bags of herbal teas).  I really should try and use it more in terms of cooking.  Must admit, the smell is heavenly!    Bet that it would be good used dried and ground up (I often do this with my hands)...maybe mixed with some dried thyme (think in terms of plants "lemon thyme") as a coating on a chicken to roast (with olive oil and s&p).  Or maybe over some vegetables that you are roasting?

I should/need to do some more googling.

K

[Kalevala]

@Mandryka  You might want to check this article out.  There are links to some recipes though there will probably be a paywall.  https://www.foodandwine.com/how-to-use-lemon-verbena-8669727

K

[Mandryka]

I've used it to make herbal teas during the summertime (along with other bags of herbal teas).  I really should try and use it more in terms of cooking.  Must admit, the smell is heavenly!    Bet that it would be good used dried and ground up (I often do this with my hands)...maybe mixed with some dried thyme (think in terms of plants "lemon thyme") as a coating on a chicken to roast (with olive oil and s&p).  Or maybe over some vegetables that you are roasting?

I should/need to do some more googling.

K

One thing I wanted to try but never did is this (favourite), substituting the verbena for the lemon rind.


Take some broad beans (I use frozen, you can get very good frozen ones here.)

Add them to a pan in which some oil and sage leaves and whole garlic cloves have been simmering a little. Note that garlic cloves are about the same size as a broad bean, and they lose their fire rapidly when cooked.

Add just enough milk to cover. Bring to the boil, simmer gently for about 15 minutes.

Grate some lemon rind over and serve as a bruschetta or with baked potatoes, liberally drizzled with the most expensive olive oil money can buy.  .

[Kalevala]

One thing I wanted to try but never did is this (favourite), substituting the verbena for the lemon rind.


Take some broad beans (I use frozen, you can get very good frozen ones here.)

Add them to a pan in which some oil and sage leaves and whole garlic cloves have been simmering a little. Note that garlic cloves are about the same size as a broad bean, and they lose their fire rapidly when cooked.

Add just enough milk to cover. Bring to the boil, simmer gently for about 15 minutes.

Grate some lemon rind over and serve as a bruschetta or with baked potatoes, liberally drizzled with the most expensive olive oil money can buy.  .

Are broad beans the same as fava beans (which I haven't eaten before)?  I've had (and like) lima beans.  Interesting that milk is used in cooking them.  Do you strain them before serving them over bruschetta and/or potatoes?

K

[Mandryka]

Are broad beans the same as fava beans (which I haven't eaten before)?  I've had (and like) lima beans.  Interesting that milk is used in cooking them.  Do you strain them before serving them over bruschetta and/or potatoes?

K

They are the same as fava beans. You only add enough milk to cover, and somehow it reduces or gets absorbed by the bean, so makes a nice sauce.

I think it came from here -- it's an excellent book anyway

https://www.amazon.com/River-Cafe-Pocket-Books-Vegetables/dp/0091914388/ref=sr_1_1?crid=T9DD6X44286J&dib=eyJ2IjoiMSJ9.UfHw0-IKScge2TGPtYIAjQ.J_kGCW5Kvwoldw35gSx_qTf_bYVidBV2wNuZWWAOhHo&dib_tag=se&keywords=0091914388&qid=1733345268&sprefix=0091914388%2Caps%2C266&sr=8-1

The River Cafe is my favourite London restaurant

https://www.rivercafe.co.uk/

[Kalevala]

They are the same as fava beans. You only add enough milk to cover, and somehow it reduces or gets absorbed by the bean, so makes a nice sauce.

So, you don't need to add anything like flour or cheese, etc. to thicken it?

K

[Mandryka]

So, you don't need to add anything like flour or cheese, etc. to thicken it?

K

Nope. It's perfect as it is, with the lemon rind and olive oil, the garlic, and the sage.

[Kalevala]

They are the same as fava beans. You only add enough milk to cover, and somehow it reduces or gets absorbed by the bean, so makes a nice sauce.

I think it came from here -- it's an excellent book anyway

https://www.amazon.com/River-Cafe-Pocket-Books-Vegetables/dp/0091914388/ref=sr_1_1?crid=T9DD6X44286J&dib=eyJ2IjoiMSJ9.UfHw0-IKScge2TGPtYIAjQ.J_kGCW5Kvwoldw35gSx_qTf_bYVidBV2wNuZWWAOhHo&dib_tag=se&keywords=0091914388&qid=1733345268&sprefix=0091914388%2Caps%2C266&sr=8-1

The River Cafe is my favourite London restaurant

https://www.rivercafe.co.uk/

Their menu looks yummy [exclusive gourmet term]!  Years ago, I bought a cookbook by Rogers and Gray called "Italian Country Cookbook".  I forget how I heard about it and the River Cafe.

K

[Mandryka]

Their menu looks yummy [exclusive gourmet term]!  Years ago, I bought a cookbook by Rogers and Gray called "Italian Country Cookbook".  I forget how I heard about it and the River Cafe.

K

Best panna cotta in the world.