No Image

June 17: carob is not chocolate

2016/06/17 deej 0

Many people know carob only as a chocolate substitute, but the truth is that carob does not taste like chocolate. The raw, dry pods have a rich, caramel flavour a little like a date; roasting the carob pods gives them a darker, nuttier character. Both raw and roasted, carob pods have been used as a sweetener and basic foodstuff for thousands of years.   The cultivation of the carob tree (Ceratonia siliqua) is mentioned in ancient texts, dating back to Mesopotamia and Ancient Egypt. It was grown in the Middle East, North Africa and the Mediterranean. Carob thrives in these […]

No Image

June 16: alternative staple crops – pine nuts

2016/06/16 deej 0

Pine nuts are the edible seeds of several species of pine tree. The main species of pines used for pine nut production are the stone pine (Pinus pinea), Korean pine (Pinus koraiensis), chilgoza pine (Pinus gerardiana), and the North American pinyon pines, including the Colorado pinyon (Pinus edulis), single-leaf pinyon (Pinus monophylla), and Mexican pinyon (Pinus cembroides). We have 5 seeds (Pinus pinea) in pots, having stratified them in the fridge for the requisite 5 weeks (until they began to germinate) then planted them out into tree tubes; No sign yet of green shoots, but I’m still hopeful that spring […]

No Image

Black Rice, Mango & Purslane Salad

2016/03/11 deej 0

I’ve mentioned before about the little supper club that I’ve formed with some friends. This is an idea that combines some of my favourite things – good food, spending time with my friends (and indulging in interesting discussions), and cooking. As Gallifrey starts producing more edibles, I expect that out contributions to these dinners will include more of our own produce. We had our second dinner party last weekend, and K and I volunteered to make an entrée. I happened to have some black glutinous rice in the cupboard, and a couple’ve mangos in the fridge, and I was feeling […]

No Image

Plant Profile: Roselle

2012/06/21 deej 0

Roselle, better known in Australia as Rosella (like the parrot, but less feathery) is an annual (or sometimes biennual), fast growing shrub in the hibiscus family. Like most hibiscus and mallows, it has edible leaves and flower petals, but Roselle is most famous for its edible calyx.  The calyx, stems and leaves are acid and closely resemble the cranberry (Vaccinium spp.) in flavor. The calyx is used to make jams and sauces, and dried for tea. The tender young leaves may be cooked and eaten as a substitute for spinach, though somewhat spicier in flavour. Young roselle shoots, leaves and […]