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One of our absolute top, number one, favourite garlic recipes is THIS awesome mushroom soup. Seriously...if you like mushrooms and garlic, you have to try this.
Yep, it's that time of year again and for all the loveliness that is Winter, the cosy jackets, warm fires, clear crisp weather that's just terrific for gardening (no sweating, no sunburn, no mozzies, no flies and no snakes hallelujah!) unfortunately it also brings those beastly bugs that cause sniffles and sneezes and snotty noses. Last year was our first with a kid at school and he managed to bring home a ridiculous number of colds... no joke, every.single.one. Now we're not generally a sickly bunch but one by one, over and over and again, we all went down. I vowed that this year would be different, this year I'm was going in armed to the teeth with some homemade echinacea tincture and Nannas Old Cold Remedy.
Anyone who grows their own vegetables inevitably reaches tipping point of too many vege, especially when they hang out with generous like minded souls. I call it 'too many any vege syndrome' and over the years I've picked up a trick or two to deal with this seasonal glut.
So the sun sets on an awesome year and 2015 is brimming with possibilities. Through 2014, our E'phy followers have browsed our blogs, shared our social, mailed us fabulous snaps of their newly opened Ecolosophy goodies and so much more - you are simply beautiful human beings. Here's a snippet of our wonderful first year in business with our favourite pics, posts and tags...
Zucchini is by far my favourite vegetable (ok fruit) to grow and cook. So simple and verging on being boring with their sheer abundance, they're just so easy to grow and so versatile to cook with. Plus if you can't grow your own there's always stacks at the grocers. I owe the humble zucchini plant for my now thriving veggie patch and love of home grow food. It was the first veggie I grew - from a packet of Diggers Black Beauty - and it was such a bonza crop that I was hooked on growing them from that point on...
I tried something different with this week's harvest and it's heaven on a baking tray. THIS is how our tomato sauce will be made from this day forward. The slow roasting brings out a far more complex blend of flavours than you usually get with sauce made on the stovetop. No joke, this sauce is awesome.