I mentioned making these drinks from tumeric in the comments yesterday. My tumeric and ginger are growing well around the garden and im looking forward to the beginning of winter when I can start harvesting and using it. Ive made fire cidar vinegar twice now at the beginning of winter. I use in witholive oil as a salad dressing and also add hot water and honey to make it a hot drink. Good for an immune boost. https://www.herbcottage.com.au/blogs/grow-your-health/fire-cider-recipe Jamu is an Indonesian health drink. Looking at all the recipes they are a bit different but the main ingredients appear to be tumeric, ginger, lemon and honey simmered together. SPICED JAMU Chopped ginger Chopped tumeric Some slices of lemon or lime Cinnamon stick A few cloves Peppercorns Star anise Lemon grass Add a bit of water and simmer away. I keep it on the stove the whole day so that whoever is sick with colds or flu can top up with water and re simmer and get multiple drinks out of it. We add honey to it before drinking it too. I can't say if it actually helps the cold/flu, but I think it probably does and people feel loved and cared for if you make some up for them.

Just thought I’d share I use my chilli’s for this my mother used to make these but sure there is way more out there on the WWW RELISH Ingredients 12 large ripe tomatoes, peeled and roughly chopped 3 medium onions, chopped 2 bell peppers (any color), chopped 3 chopped hot chili peppers (adjust to taste) 3 cups apple cider or white vinegar 2 cups granulated sugar 2 tsp salt 1 tbsp mustard seeds ½ tsp celery seeds (optional) Instructions Prepare Vegetables: In a large, non-reactive pot (stainless steel or enamel-coated), combine the chopped tomatoes, onions, bell peppers, and chili peppers. Add Seasonings: Add the vinegar, sugar, salt, mustard seeds, and celery seeds to the pot. Stir well to combine all ingredients. Simmer: Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. Once boiling, reduce the heat to a low simmer. Cook Down: Continue to simmer the relish, stirring occasionally, for 3.5 to 4 hours, or until most of the liquid has cooked down and the mixture is thick and jammy. Sterilize Jars: While the relish is cooking, sterilize your glass jars and lids (e.g., by boiling them in water or heating them in a low oven). Jar the Relish: Carefully ladle the hot relish into the warm, sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean with a damp paper towel. Seal and Store: Secure the lids and rings finger-tight. If you plan to store the relish for an extended period, process the jars in a boiling water canner for 10-15 minutes. Otherwise, allow the jars to cool completely and store the relish in the refrigerator for up to several months. SAUCE Ingredients ½ cup finely chopped fresh red chillies (remove seeds for a milder sauce) 2 tbsp minced garlic ½ cup white sugar (granulated or caster sugar) ½ cup white vinegar (or rice vinegar) ½ cup water 1 tsp salt 1 tbsp cornstarch (mixed with 2 tbsp cold water to make a slurry) Optional: 1 tsp fish sauce for a more authentic Thai flavor Instructions

I wanted to use things from the garden as part of my family Christmas contribution. Early yesterday I picked loads of perpetual spinach and what I think is Brazilian spinach. The rocket is in the photo too but thats not for christmas. It took much of the day, but with the help of a borrowed pasta maker made up a bunch of spinach and ricotta cannelloni. Its all frozen now and awaiting some bechamel sauce and cheese on top before it gets cooked on Christmas day. Used up all my dried oregano so drying more today. Is anyone else cooking food to share with family and friends from their garden produce? I often find that what i can serve others is different to what I can serve my immediate family.

Cooking up a Sambal from the garden, 🌶️ tomato, beans and kangkong. Boiled eggs are cooking off, chicken wings in the airfryer. 70% of the meal is from our garden! Gotta luv that, yes?

This is an easy way to turn chokos into a meal. Simply slice in half lengthways, remove seed and boil till tender (about 15 mins for medium chokos).Place in a baking tray and scoop out a little more from where the seed was. Fill with diced bacon, finely chopped tomato and grated cheese. Bake in a moderate oven for 20 minutes then enjoy while hot. This recipe was from @Steve Thomas our VIP member. He sent this to me and I like it so much I decided to posted it in recipes from the Garden Our Chokos in the garden are about to start setting fruit so this will be on the menu. Will you give Steves recipe a go? Maybe you have something different to share in the comments below with us all. Happy Gardening Marty