Here’s a basic, super easy and delicious suggestion to prepare the green beans which are abundant in the garden right now. They can be a meal in themselves, or make a tasty side dish with meat, fish and other veges. Served cold they could make a yummy antipasta. Gluten free. …

Olive oil, 1 onion, 2 tbsp flour, 1 cup of white wine, 1 cup of chicken or vegetable stock, 2-4 chicken breasts (cut in half to small fillet size if they are large), bunch of tarragon, salt and pepper, 1 egg yolk, 1 cup cream Heat oil in a large …

This recipe is adapted from the Spicy Okra and Tomatoes recipe on The Spruce Eats website. I’ve adapted it to use what’s in season and what’s growing now in the community garden. Cooking okra this way, without much liquid and with a fair amount of acid from the tomatoes, minimises …

Here’s an idea from Janet for making use of the exquisite flowers of borage plants.

This recipe has been provided by Annette to make good use of produce that’s easy to grow and currently in season.

If we’re not mistaken Silvana’s Italian heritage twinkles in this yummy idea for using the stalks of chard. Often referred to as spinach, rainbow chard is flourishing in the garden at this early Spring time. It comes as white-stemmed (Swiss chard), red-stemmed and yellow-stemmed (golden chard). 1. Cut green leaves …