Garden Centre

Monday, October 13, 2008

Edible garden in October

Just when the major work of the garden is winding down, the edible part of it goes into overdrive – the pears and apples all need harvesting, the crab apples are falling to the ground and even the autumn raspberries have gone for a second surge of fruit.

And even if that didn’t force me to spend all day either up a ladder or in the kitchen, there are the nasturtiums.


I love nasturtiums for their no-nonsense colours, their tendency to spill over every path and boundary and their willingness to grow in the poorest soil, but I also love them because you can turn their unripe seeds into poor man’s capers. All you need to do is pick the green nasturtium seed pods after each blossom falls off and store them in the fridge until you have enough to make the capers.

Boil and cool:

1/s litre white wine vinegar
1 teaspoon pickling salt
1 medium onion, thinly sliced
1/4 lemon, thinly sliced
1/2 teaspoon pickling spice
1 clove garlic, crushed
4 to 6 peppercorns
1/2 teaspoon celery seed

Add the green pods and seal. Keep the mixture refrigerated and use the nasturtium pickles in sauces, dips, casseroles, soups and stews.

Labels: apple trees, nasturtium, october fruit, october garden tasks

The All Seasons Gardener at 4:07 AM

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