|Shade spreads over a 3rd of our growing area in winter.|
|Peas spiralling up the spiral.|
|Asparagus which will be cut back this week and mulched now that its turning brown.|
|A new way to do soldiers for dippy eggs...so delicious.|
|A cleaned countertop with my current favourite cookbook. Superman moved a small hi-fi into the kitchen for me so I can play my music off my iPhone while I cook.|
|Lavender picked in a friend's garden, drying, to be used in soap making tomorrow.|
|Last pumpkins from summer harvest used in a delicious soup.|
I had one large and one small ghostrider pumpkin left from our harvest and used it this week to make a delicious soup with my homemade chicken stock. Slice the pumpkins into wedges and remove seeds.
Melt enough butter for basting and add to it zest of one orange, 1 tablespoon of cumin, 2 tablespoons of honey and then brush over pumpkin pieces. Roast these at a high temperature until soft.
In the meantime, melt some butter in a pan and fry two chopped onions and if you have some sweet potato.
Add 1 liter of chicken or beef stock and simmer slowly until pumpkin is cooked.
When the pumpkin is cooked, remove the skin and add to the stock.
Use a stick blender to smooth. Add 250ml cream and mix well. Serve with croutons or whatever you wish.