Autumn is definitely here now, heralded by mushrooms growing in the lawn. We should be well on the way to preparing the garden for a winter sleep by now, but my pneumonia got in the way.
On the upside I spent some of my convalescence working through the remaining produce.
It turns out that curly kale, which takes a fair old cook when you buy it from the shops, starts out as tender as spinach and eventually ends up as tough as old boots. Eventually our guests, who have not developed our own bovine capacity to chew through fibrous leaf matter, were rejecting our chard and kale.
This called for a change of tack, so to pestos it was. I’ve been blanching huge quantities of kale, and whizzing it up with raw garlic, parmesan and pine nuts or walnuts. It pretty much takes the top of your head off there’s such a bitter garlicky salty kick. But that makes a change from run of the mill autumn food.