Jackpine Radical Gardening

Grow, Cook, Eat TV Series

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    • #277276
      • Total Posts: 1,196

      It’s on Amazon and also youtube (just enter “grow cook eat” for a search term).  Half-hour shows, each devoted to a particular vegetable. This season the first episode was potatoes, the second was on tomatoes. Beautiful garden shots. The hosts are knowledgeable, enthusiastic about gardening, and quite likable. The series was produced by RTE, so of course the hosts are Irish. I enjoy this series and watch it every chance I get.  I like to sit at my dining room table, seeding my plants for spring, and have it on.  You’ll get plenty of good tips. Each show features a recipe and cooking demo.

      Link to website.


    • #277278
      • Total Posts: 1,196




      Here’s an example of a recipe found at their site:

      1 kg homegrown potatoes
      1 whole head of garlic
      300g green Curly Kale or Cavolo Nero Kale
      1 leek
      1 small onion
      1 small pinch ground nutmeg
      A drizzle of olive oil
      50g butter
      Sea salt to season

      5 Steps to a delicious healthy soup

      1. Roast the whole head of garlic, skin on, covered with a drizzle of olive oil in the oven at 120℃ for 30/45 min until the garlic softens. Let it cool before cutting the bottom off and squeezing out the roast garlic pulp.
      2. Cook the curly kale in a large pot of salted boiling water for 3 to 4 minutes. Strain the kale and cool it straight away in ice water.

      This process is called ‘blanching’ and will produce a vibrant green colour in your soup. Squeeze the cooked leaves and chop them roughly.

      1. Peel and roughly chop the onion, leek and potatoes and gently cook them, stirring frequently, with the butter, nutmeg and a pinch of salt on a low heat in a large pot for 5 minutes. Cover with 1.5 litres of cold water and simmer for 20 to 30 minutes until all the vegetables are cooked through.
      2. Add the blanched kale and the garlic pulp and blend.
      3. Season to taste before serving
    • #277279
      • Total Posts: 1,196

      We made it this week, except we used Swiss chard instead of kale.  Excellent!

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