The Backyard Pharmacy at Maison Bleue continues to evolve in its second winter. The new fence awaits the final touch of a pair of pellets fashioned into gates. A testament to salvage and garage sale bargains, items have been repurposed as far as the eye can see. It is a very satisfying way to view the function of objects that may not be expected to have any further use in their original iteration. Hence we have found a purpose for what has come to embellish our green dispensary rather than create landfill.
Having come through more dry weather in the first half of this year, the garden needed attention to plan for the best location for winter plantings, based on the results of the composting that was instructive in what grew well, where and why. We have now decreased the quantity of horse manure and happily welcomed the shredded paper from the office tidying and paper sorting that is best suited to cold and damp days.
Mario’s figs were dried and have made their way into my favourite sourdough offering – a fig, walnut and spiced loaf that toasts up well. The Maison Bleue tamatar kasoundi has proven popular, made with the last box of locally produced tomatoes that could be obtained and enhanced by a generous amount of beautifully fresh powdered cumin, I only wish there had been time to make a second batch. But that is the point of seasonal produce. It is enjoyed in a number of ways and then preserved, but when it runs out there is the anticipation of the joys of the coming season and the wait for the first flush of a new harvest of flavoursome garden treats.
A special treat at the moment are the sweet potatoes that were waiting under the surface just when the frosts started. Inspired by East Timorese gardeners at the Highett St community garden in Richmond, I have now had two small harvests and the perfumed scent of a fresh sweet potato is something that is missed in store bought produce. They are also high vitamins and minerals, including carotenoids, antioxidants that play a role in helping the body respond to insulin, among other things. I enjoy lightly steaming them and combining with other root vegetables, some cheese, herbs and some of The Girls googs to make a family favourite that we refer to as Canadian Flan, but is more of a pie, tasty either hot (with kasoundi) or cold.
Golden Canadian Pie
Home made wholemeal spelt pastry – blind baked until starting to brown on the edges – made with 1 cup wholemeal spelt flour, ½ cup white spelt flour, a good pinch of salt, 1 dessertspoonful butter and 1 dessertspoonful of olive oil rubbed in and made into a dough with a little cold water
Filling:
Diced sweet potato, potato, carrot, pumpkin, parsnip – 5 cups
1 large diced onion
½ white end of a medium leek sliced finely
3 eggs
1 cup grated tasty cheese
2 tablespoonsful finely grated parmesan cheese
seasoning
Steam the vegies until softened
Blend the eggs and soft cheese and stir in grated cheeses and herbs
Combine veggies with mixture (don’t mash) and season. Spoon into the pastry case and press down firmly and top with additional grated parmesan cheese and sprinkle with paprika. Bake at 350 degrees until nicely browned and firm– around 30 minutes.
