Lee Dashiell, author of TOMATOES From Garden to Table, and CHILLIES & PEPPERS, From Garden to Table.
Having lived in New York and Sydney, I have left the city life behind and am now living on a small hobby farm in the Australian countryside. Surrounded by our herd of Boer goats, one horse, one sheep, one alpaca, two dogs, two cats and four chickens, we can see kangaroos on our land from the kitchen window.
I find it incredibly rewarding to grow something from a small seedling to something that produces food. I love picking fresh fruit, vegetables and herbs and making something from them, or just eating them as is. Most fruit and vegetables from the supermarket have been picked so early they lack flavour and the texture doesn’t seem quite right. Plus, who knows what it may have been sprayed with? So, why not grow it yourself?
Here I share what I have learned through trial and error plus excellent ways to serve up your homegrown harvest and preserve them to enjoy them with friends and family throughout the year.
My freezer is jammed with sandwich bags full of summer’s bounty including pesto, chopped garlic, tomatoes, chillies and limes. These ingredients have never been near chemicals and are so fresh, we enjoy them in some form at most meals.