Speedy cider

For those of you who've read of my cider-making experiences, and are hoping to have more success with cider-making than I have, here's the link to the recipe I used: Walter the Saint's Speedy Cider. I discovered the recipe through Lynda Hallinan's Get Growing newsletters, and I know she's had more success with it than I have. Here's hoping the apple cider vinegar recipe meets with more success.

Stinging nettle - more than just a pain in the...

I've recently decided that in some cases, if you can't beat it, harvest it, can be a good way of dealing with weeds. Stinging nettle is said to be good for you in so many ways it's a wonder the plant hasn't been nominated for some kind of award, but the big selling point for me is that it actually tastes really good - like spinach, but the flavours are bolder. This stinging nettle soup, featured in a recent column, will definitely be on my menu again when the nettles grow back, and I'm keen to try this stinging nettle pesto when I have enough nettles. 
And for those of you who came here after reading my column, if you're wondering about the nettle's long list of beneficial properties, many of which I'd never heard of, check out this article on the medicinal qualities of stinging nettle. 

Garlic honey and other goodies

Garlic honey might take a while to make but it's easy; fill a jar with peeled garlic cloves then add honey and let it infuse for a couple of weeks before using it. Mine keeps forever, and is great for cooking with as well as medicinal purposes. There are a lot of ways to use garlic medicinally; this article: The Wonders of Garlic, details a few, including garlic honey.
Another interesting way to preserve garlic is to pickle it; Gourmet Garlic Gardens has some good recipes on their website, and include information on freezing garlic, which I have to admit, I've never tried.

The scrummiest chilli sauce recipe I know

I was given a similar recipe to this chilli sauce recipe by a friend; she adds a couple more ingredients, including four apples. It tastes fantastic.

Pomegranate molasses

Finally, this year, after last year's mishaps, we got some ripe pomegranates. I used this recipe to make them into pomegranate molasses, which you can use with meat dishes but which also tastes great over ice cream.

Wasabi flavoured cucumbers

Another great recipe I found online. I use this recipe all the time over summer. It's quick and easy, and cucumbers keep for a couple of weeks in the fridge. I tend to peel, deseed and slice my cucumbers before preparing. The recipe says to use kirby cucumbers - I use whatever I'm, growing.
Link to recipe

Spaghetti squash

I like to oven bake my spaghetti squash, halved and basted with olive oil and crushed garlic.
Kathy Maister uses salt and pepper on hers, and has some great, easy-to-follow photos of how to prepare a squash for cooking in either the microwave or oven.
See Kathy's site

Radishes

While I've not got the dedication to try this fascinating-looking Japanese pickled daikon recipe, I've made radish relish and quick refrigerator pickled radishes using daikon - the refrigerator pickles aren't a long-term keeper, but do keep for several weeks in the fridge. On this food forum, gardenlad's post, fifth from the top, has a great easy pickled radish recipe I've used for daikon and for ordinary radishes.

Zucchini jam

It might sound a little strange, but if you like lemons, you'll love this recipe for zucchini jam - I do. I first read about it in one of Lynda Hallinan's Get Growing newsletters and it sounded so strange I had to give it a go. Zucchini jam makes a great ice cream topping, and you can use it as a base for a zucchini meringue pie, similar to a lemon meringue pie. I use any courgettes I have, and to make it quicker usually throw them in the food processor without peeling them.